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Peanut Butter Bars

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These classic no-bake peanut butter bars have been around forever and a favorite of many peanut butter lovers! These are the easy peanut butter bars using peanut butter, powdered sugar and crushed graham crackers for a base, then a chocolate peanut butter topping! So easy it’s sinful!

If you love PB, make sure to try some of my cookie recipes – crispy peanut butter cookies, thick and chewy peanut butter chocolate chip cookies and my favorite peanut butter blossom Hershey’s Kiss cookies!

Peanut Butter Bars
Peanut Butter Bars

Peanut Butter Bars

It is no secret that peanut butter is one of the greatest food inventions – tangy and salty, sweet, and yet filled with protein, this ingredient has practically shaped all North American baking (and kids lunches!) since its inception. We are constantly trying to come up with new and innovative ways to include peanut butter in our desserts, like a peanut butter cup pies, or just a plain peanut butter pie, but why not just go back to basics?

Why hide the peanut butter behind all kinds of fancy flavors, when you can simply enjoy the base deliciousness of peanut butter and a little bit of chocolate.

Let’s take a look at how to make these simple, yet stupidly delicious peanut butter bars!

How To Make Peanut Butter Bars

Peanut Butter Bottom

  • 1 cup salted butter melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners’ sugar
  • 1 cup creamy peanut butter

Chocolate Peanut Butter Topping

  • 1 1/2 cups semisweet chocolate chips
  • 1/4 cup creamy peanut butter

 

  1. To start with, mix together the butter, graham cracker crumbs, confectioners’ sugar, and creamy peanut butter in a medium bowl until well blended. You’ll know you are done when the mixture takes on the same consistency, and no solid cracker crumbs remain. Don’t be afraid of over-mixing this, as there’s nothing in it to be made too tough.
  2. After mixing, press the peanut butter mixture evenly into the bottom of an ungreased 9×13 inch pan, then place it into the refrigerator to chill for 15 minutes. This chilling step is super important, so definitely do not skip it.
  3. While the pan is chilling, melt the chocolate chips with the leftover peanut butter, occasionally stirring until smooth. You can use a microwave-safe bowl and heat it in 15-20 second intervals, stirring in-between. Or, if you really want to control the temperature, melt it up over a bain-marie, also known as a double boiler.
  4. Pour this melted chocolate mixture over the (now cooled) peanut butter bottom, spreading out gently to make an even layer.
  5. Refrigerate this whole thing until completely set, around one hour, and then slice it into squares and enjoy!

 

How to Store Peanut Butter Bars 

The great thing about these peanut butter bars is that they are not only able to sit around on your counter because of all the fat and sugar, but also that they freeze really well.

Simply place your cut squares into a sealed container and freeze for up to three months – however, I highly doubt that they’d last anywhere near that long!

Happy baking!

Love,

Karlynn

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The classic no bake peanut butter bars using peanut butter, powdered sugar and crushed graham crackers with a chocolate peanut butter topping!

 

Learn to cook like the Kitchen Magpie

Peanut Butter Bars

The classic no bake peanut butter bars using peanut butter, powdered sugar and crushed graham crackers with a chocolate peanut butter topping!

Prep Time
20 minutes
Total Time
30 minutes
Course
Dessert
Cuisine
American
Servings
16
Calories
421
Author
Karlynn Johnston

Ingredients

Peanut Butter Bottom

  • 1 cup salted butter melted
  • 2 cups graham cracker crumbs
  • 2 cups confectioners' sugar
  • 1 cup creamy peanut butter

Chocolate Peanut Butter Topping

  • 1 1/2 cups semisweet chocolate chips
  • 1/4 cup creamy peanut butter

Instructions

  1. In a medium bowl, mix together the butter, graham cracker crumbs, confectioners' sugar, and creamy peanut butter until well blended.
  2. Press the peanut butter mixture evenly into the bottom of an ungreased 9x13 inch pan, then place into the refrigerator to chill for 15 minutes.
  3. While the pan is chilling, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. I use a microwave safe bowl and heat it in 15-20 second intervals, stirring between.

  4. Pour the chocolate mixture over the peanut butter bottom, spreading out gently to make an even layer.
  5. Refrigerate until set, around one hour, then slice into squares.

Recipe Notes

  • These freeze exceptionally well, just place in a closed container and freeze up to 3 months ( as if they last that long)

Nutrition Information

Calories: 421kcal, Carbohydrates: 36g, Protein: 7g, Fat: 29g, Saturated Fat: 13g, Cholesterol: 32mg, Sodium: 265mg, Potassium: 248mg, Fiber: 3g, Sugar: 25g, Vitamin A: 363IU, Calcium: 31mg, Iron: 2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. LoriAnneBurton says

    I made these once already and although they were fantastic, the filling was really soft and squished everywhere when I cut them. What do you mean when you say cream? I assumed it was table cream? I’m not sure, and I didn’t see many options at my local grocery store. I ended up using a couple of teaspoons of 2% milk which was probably my downfall. They are incredibly delicious and I want to make them again for my cookie exchange this year. Thank you for your great recipes, I have made several of your desserts now for a recent bake sale and everything was a hit!!

    • thekitchenmagpie says

      LoriAnneBurton I do mean cream, but it it’s not staying together, try it without the cream entirely. OR freeze them and slice them frozen? It can all depend on the brand of peanut butter, how oily or dry it is, etc. Try mixing the middle without the cream and see how it holds up.

  2. Rebecca says

    These look delicious! Great picture btw (first one…awesome d.o.f!!). 🙂

  3. Megan says

    These look wonderful! Just caught them on tastespotting this morning wishing I had something more interesting than a bagel for breakfast. I like your blog name too by the way!

  4. Blackbird says

    This reminds me of a frozen peanut butter ice cream cake I had years ago.. mmmmm.

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