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People go wild for these No-Bake Peanut Butter Bars! They only take 5 ingredients and 10 minutes (plus chilling time) to make, and they take just seconds to disappear. This is my grandma’s recipe which she dubbed “Almost Reese’s.”
These no-bake peanut butter bars are a must-make for anyone who loves the timeless combination of chocolate and peanut butter.
I’ve had this recipe on my site for years, and it’s always been popular. The only issue is, some readers complained the peanut butter mixture was “grainy” if the brown sugar didn’t dissolve properly in the melted butter.
We reworked the recipe and swapped out all the brown sugar for an equal amount of graham cracker crumbs. I personally think it’s better (sorry grandma!) and there are no issues with graininess anymore. I hope you love it! And if you like the old way better, you can continue to 1 ½ cups brown sugar instead of the graham cracker crumbs.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- Graham cracker crumbs: The original version of this recipe was prone to grittiness (the brown sugar would not always dissolve completely in the melted butter). To fix this issue, we updated the recipe to use graham cracker crumbs instead of brown sugar, and it’s fabulous. But if you miss the old way, just substitute an equal amount of brown sugar for the graham cracker crumbs.
- Peanut butter: I use store-bought peanut butter for this recipe, and Skippy is my favorite brand.
- Chocolate: I like regular semi-sweet chocolate chips, but you can use milk chocolate if you prefer that.
Step-by-step instructions
- Line an 8-inch or 9-inch square baking pan with a foil sling for easy cleanup and coat with nonstick spray. In a large bowl, cream 5 tablespoons butter, graham crackers, and powdered sugar until smooth. Stir in peanut butter.
- Mix well and press into prepared pan.
- In a small, microwave-safe bowl, heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter filling and spread evenly.
- Chill until completely firm, at least 3 hours or overnight. Let stand 10 minutes at room temperature before serving. Store leftovers in the refrigerator.
Recipe tips and variations
- Yield: I calculated the yield based on using an 8-inch by 8-inch pan and cutting the bars into 2-inch squares. This makes 16 bars. Your yield may vary depending on which size pan you use and how you cut the bars. The bars are very rich, so smaller pieces may be appreciated by some guests.
- Storage: Store covered in the refrigerator for 2 to 3 weeks. Or, if you live in a cold climate and the temperature is 40 degrees or less, feel free to store these in the pan in your garage or on your patio.
- Make ahead: These bars need some time to set up, so plan on chilling them at least a few hours, preferably overnight.
- Freezer: The Peanut Butter Bars can be frozen for up to 2 months. You can either freeze them unsliced in the pan, or slice them into pieces and store them in layers between parchment paper.
Recipe FAQs
Some cooks prefer crunchy peanut butter for the bottom layer, and even chop up peanuts for pressing over the warm chocolate before it sets up. Get creative!
If I’m using a 9″x 13″ baking pan for this recipe, I will usually make a double batch. BUT, readers have used a larger pan for a single recipe and have been happy too, claiming it makes a thinner bar that is more like the real thing.
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No Bake Peanut Butter Bars
Ingredients
- 10 tablespoons butter room temperature, divided (see note 1)
- 1 1/2 cups graham cracker crumbs (see note 2)
- 1 3/4 cups powdered sugar
- 1 1/2 cups peanut butter (see note 3)
- 1 cup semi-sweet chocolate chips or milk chocolate chips (see note 4)
Instructions
- Line an 8-inch or 9-inch square baking pan with a foil sling for easy cleanup and coat with nonstick spray.
- In a large bowl, cream 5 tablespoons butter, graham crackers, and powdered sugar until smooth. Stir in peanut butter. Mix well and press into prepared pan.
- In a small, microwave-safe bowl, heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter filling and spread evenly.
- Chill until completely firm, at least 3 hours or overnight. Let stand 10 minutes at room temperature before serving. Store leftovers in the refrigerator.
Recipe Video
Notes
- Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
- Graham cracker crumbs: The original version of this recipe was prone to grittiness (the brown sugar would not always dissolve completely in the melted butter). To fix this issue, we updated the recipe to use graham cracker crumbs instead of brown sugar, and it’s fabulous. But if you miss the old way, just substitute an equal amount of brown sugar for the graham cracker crumbs.
- Peanut butter: I use store-bought peanut butter for this recipe, and Skippy is my favorite brand.
- Chocolate: I like regular semi-sweet chocolate chips, but you can use milk chocolate if you prefer that.
- Yield: I calculated the yield based on using an 8-inch by 8-inch pan and cutting the bars into 2-inch squares. This makes 16 bars. Your yield may vary depending on which size pan you use and how you cut the bars. The bars are very rich, so smaller pieces may be appreciated by some guests.
- Storage: Store covered in the refrigerator for 2 to 3 weeks. Or, if you live in a cold climate and the temperature is 40 degrees or less, feel free to store these in the pan in your garage or on your patio.
- Make ahead: These bars need some time to set up, so plan on chilling them at least a few hours, preferably overnight.
- Freezer: The Peanut Butter Bars can be frozen for up to 2 months. You can either freeze them unsliced in the pan, or slice them into pieces and store them in layers between parchment paper.
I’m so excited to try this recipe! My mother used to make about a dozen different cookies, candies and bars to hand out as Christmas presents. My grandparents, aunts and uncles always received their own tin full of the wide variety of goodies. The only rule was to return the said tin if they wanted it filled again the following year. My favorite part of this process was the month leading up to the big day. I was her #1 taste tester, of course! I’ve not had one in years since her passing. I can’t wait to try this recipe as I have no doubt these will taste just like home.
My Aunty Jean made these years ago! Always looked forward to Sunday afternoons and her peanut butter bars! Just delicious!
Awww, I just love stories like this! Thanks Aliceanne! -Meggan
I don’T like peanutbutter, but i do like almond butter i will try this with that. I can not have regraler sugar so i wil try a unsugar brand. I will let you know who it came out at all or it good and i will keep making them.
Sooooo good!!
HI, should I pack the brown sugar when measuring?
Hi Miranda, yes! I’ll fix the recipe so it says that. Thanks! -Meggan
Reese’s is making several of their candy bars with white chocolate which I love. I’m going to make my bars with the white.
Mmmmcmmm these are delicious I’ve made these almost every week during quarantine and my family loves them. Taste just like reeses!!
Would I use light or dark brown sugar?
Hi Jenna, I always use light brown sugar because that’s what I have on hand. I should start specifying it thought. Thank you! -Meggan
I have a ridiculous amount of Hershey kisses on hand, and I use those for the chocolate? These look delicious
Hi Missy, I think so I can’t think of why not! You can melt them either in the microwave (50% power for 1 minute, stir, then 30-second intervals always at 50% power) or double-boiler method. You should be good! Thanks – Meggan
I love this recipe and have tweaked it to make it my own. I use coconut oil and usually opt for the homemade brown sugar as it tastes more like reese’s. I make these into cupcake-like candies and all my friends ask for them when we get together!