No-Bake Peanut Butter Bars

Behind This Peanut Butter Bars Recipe

If you peruse the desserts section on my site, you’ll notice two things. I love no-bake desserts, from quick and easy Oreo delight to Biscoff no-bake cheesecake, and I love peanut butter desserts.

I’ve made a few desserts that combine those two loves, like my peanut butter cheesecake dip, but as we head into summer (aka the months of no bake desserts), it was time to add another.

Enter these no-bake peanut butter bars. They feature a thick, creamy peanut butter layer topped with rich semi-sweet chocolate and some flaky salt. The combination is pretty close in both flavor and texture to a Reese’s, they’re made with just 6 ingredients, and they are perfect for sharing. That’s a win-win-win for me.

Some chocolate peanut butter bars I’ve tried in the past have just been way too sweet, so I made sure to keep things balanced by adding some saltine cracker crumbs to offset the confectioners’ sugar in the base and a bit of flaky salt on top. They’re not salty, but they’re not overly sweet either. Basically, they’re just perfect!

Tips From My Kitchen

• Pan size matters: These peanut butter bars can be prepared in a 9×9 pan or an 8×8 pan. Keep in mind they’ll be slightly thinner in the 9×9 pan.
• Crumb texture: Make sure your saltine cracker crumbs are finely crushed into a coarse sand texture, without big pieces. This ensures the base holds together well and the peanut butter layer isn’t crumbly.
• Melting chocolate: Heat the chocolate and butter in 20 second bursts to avoid scorching and be sure to stir vigorously after each burst. Chocolate, especially chocolate chips, can seize quickly if overheated.
• Clean slices: For clean, sharp cuts, wait until the bars are completely chilled to slice and wipe the knife between slices.
• Use parchment paper: Lining the pan with parchment paper and leaving an overhang not only keeps clean up easy, it also makes it much easier to remove the bars from the pan.
• Adding the salt: If you add the salt while the chocolate is still quite warm, it will melt or sink into the chocolate. But the chocolate should still be semi-melted so it adheres to the top. I like to pop it in the fridge for about 20 minutes and then add the salt.

Key Ingredients

There are just 5 main ingredients needed to make these no-bake bars, making them an easy dessert to whip up almost any time. The exact measurements can be found in the recipe card at the end of the post.

• Salted butter – Melted butter adds richness to the peanut butter layer and moisture to the cracker crumbs. If you only have unsalted butter, just add a pinch of salt.
• Saltine crackers – Some people like to use graham crackers in their peanut butter bars but I prefer saltine crackers. The salty flavor really balances the sweetness in the bars, while still adding texture.
• Confectioners’ sugar – Helps to sweeten and stabilize the peanut butter layer.
• Creamy peanut butter – Used in both the peanut butter layer and the chocolate topping. See my notes below for the best peanut butter to use.
• Semi-sweet chocolate chips – Use a quality brand, such as Ghirardelli. You could also use dark chocolate, but milk chocolate chips will make these bars way too sweet. A chopped bar of baking chocolate works too.
• Flaky finishing salt – I love to finish these bars with some flaky salt on top for a final touch and a bit of saltiness.

What’s The Best Peanut Butter To Use?

I highly recommend using a brand name processed peanut butter for these bars, such as Jiff or Skippy. I love all natural peanut butter, but even the ones labeled creamy tend to separate and have a gritty texture, which can lead to dry bars.

• Crush the saltines. Crush the saltines into fine crumbs by adding them to a zip-top bag and using a rolling pin.
• Make the peanut butter mixture. Combine the melted butter and crumbs until evenly combined. Stir in the powdered sugar, mixing until a soft dough forms, and then add the peanut butter. Stir until the mixture is smooth and all ingredients are fully incorporated.
• Transfer to the pan. Line a square pan with parchment paper. Press the peanut butter mixture evenly across the pan, smoothing out the top.

• Add the chocolate. Microwave the chocolate chips and peanut butter in 20-second intervals until fully melted. Be sure to stir each time. Let it cool for 5 minutes, then spread it evenly over the peanut butter layer.
• Chill. Refrigerate the pan for about 20 minutes. Sprinkle with flaky salt and then return it to the fridge. Chill for at least 2 hours.
• Enjoy. Once the bars are fully set, use the parchment paper to lift it out of the pan. Slice into bars and enjoy.

Proper Storage

These chocolate peanut butter bars should be stored in an airtight container in the fridge. They’ll stay fresh for up to a week. Serve chilled.

They can also be frozen once they’ve set completely and are sliced into bars. Store in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw in the fridge.

Looking For More Easy Desserts?

• Pound Cake Banana Pudding
• Cookies & Cream Ice Cream Cake
• Pecan Pie Trifle
• Cinnamon Roll Bites
• S’mores Dip

Have you tried this no-bake peanut butter bars recipe? If so, please comment below with any questions or feedback. Your opinions and reviews help other readers in my community.

Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!