No-Bake Peanut Butter Bars
These no-bake peanut butter bars have a soft, sweet peanut butter base made with crushed saltines and a smooth top layer of chocolate with a sprinkle of flaky salt. These rich, indulgent bars are easy to make and perfect for sharing.
Servings: 20 bars
Ingredients
Peanut Butter Layer
- 3/4 cup salted butter (12 tbsp), melted
- 1 1/2 cups saltine crackers (about 40 crackers), finely crushed
- 3 cups confectioners’ sugar
- 1 1/2 cups creamy peanut butter
Chocolate Topping
- 1 1/2 cups semi-sweet chocolate chips
- 3 tablespoons creamy peanut butter
- Flaky finishing salt
Instructions
- Add the saltine crackers to a zip-top bag and crush into fine crumbs using a rolling pin or mallet.
- In a large bowl, stir the melted butter and cracker crumbs together until evenly combined. Add the powdered sugar and mix until a soft dough forms. Stir in the peanut butter until smooth and fully incorporated.
- Line an 8x8 or 9x9-inch* square pan with parchment paper. Press the mixture evenly into the pan, smoothing the top.
- In a microwave-safe bowl, combine the chocolate chips and peanut butter.
- Microwave in short intervals, stirring between each, until fully melted and smooth.
- Let cool for about 5 minutes.
- Pour the chocolate mixture over the peanut butter layer and spread evenly with an offset spatula.
- Refrigerate for 20 minutes, then sprinkle with flaky salt. Continue chilling for at least 2 hours, or until fully set.
- Lift out using the parchment paper, slice into bars, and enjoy.
Notes
Pan size matters: The bars will be slightly thinner in a 9x9 pan and thicker in an 8x8 pan.
Crumb texture: Make sure your cracker crumbs are finely crushed (like a coarse sand texture) so the base holds together well and isn’t crumbly.
Melting chocolate: Heat in 20 second bursts to avoid scorching as the chocolate can seize quickly if overheated.
Clean slices: For clean, sharp cuts, be sure to chill completely and wipe your knife between slices if necessary.
Crumb texture: Make sure your cracker crumbs are finely crushed (like a coarse sand texture) so the base holds together well and isn’t crumbly.
Melting chocolate: Heat in 20 second bursts to avoid scorching as the chocolate can seize quickly if overheated.
Clean slices: For clean, sharp cuts, be sure to chill completely and wipe your knife between slices if necessary.