If there was ever a pan of peanut butter squares in somebody’s refrigerator when you were growing up, you already know these. They taste like the inside of a Reese’s cup, with enough graham cracker in the peanut butter layer to keep them from being as sweet as one.
Under the chocolate is a thick layer of graham cracker crumbs, powdered sugar and creamy peanut butter. The pan takes about 10 minutes to put together, then it goes into the refrigerator for three hours. The oven never comes on.
NEXT RECIPE
Lunch lady peanut butter bars are the vintage baked version, made with oats and flour in a sheet pan.
The Mixture Should Hold Its Shape Before It Goes In The Pan
Start with two cups of fine graham cracker crumbs, measured after the crackers have been crushed. Larger pieces leave the layer rougher and make it harder for the butter to bind everything evenly.
Boxed crumbs work, or you can run whole crackers through a food processor until there are no visible pieces left.
Mix the graham cracker crumbs with the powdered sugar and melted butter before adding the peanut butter.
I use regular creamy peanut butter here, not natural.
The peanut butter mixture should be soft enough to spread, but not pourable or oily. It should already hold its shape in the bowl.
Spread it with an offset spatula, and get right into the corners.
TIP: Lift the pan an inch off the counter and gently drop it on the counter a few times to level the surface.
Don’t Rush The Chocolate
You’ll want to take the chocolate out of the microwave and stir it before you think it needs it.
Once it gets too hot it turns thick and grainy, and it will not spread over the base.
If you would rather not use the microwave, melt it in a bowl set over a pan of simmering water.
Keep The Bars Cold Until Serving
My independent recipe tester, Teresia, made these in July 2026 to help me settle the chill time. At one hour in the refrigerator the middle had set and the corner squares still lifted out soft, and another 30 minutes did not change them.
Three hours is what they need and they should stay in the fridge until shortly before serving.
The center should feel firm when lightly pressed, and a corner bar should lift without folding or leaving the peanut butter layer behind.
Cut cold, the bars have a firm chocolate top over a creamy peanut butter center with the graham running through it.
The sugar doesn’t overpower the peanut butter, so I would leave it alone if you are tempted to cut it back.
Double It For A 9×13, And They Come Out Thicker
A double batch will fit in a 9×13 pan, but the bars will be thicker than the ones shown here. Cut them smaller than you usually would.
You should also give the pan longer in the refrigerator, because a thicker layer takes more time to firm up all the way through.
Of course, if you want twice as many at the same thickness, divide the mixture between two 9×9 pans instead.
No Bake Peanut Butter Bars
Ingredients
- ¾ cup butter, melted
- 2 cups powdered sugar
- 2 cups graham crackers, crushed
- 1¼ cups creamy peanut butter
- 3 tablespoons creamy peanut butter
- 2½ cups semi-sweet chocolate chips
Instructions
- Line a 9×9 baking dish with parchment paper, set aside.
- Using either a stand mixer or a handheld mixer, combine the melted butter, powdered sugar, and graham crackers.
- Mix in the 1¼ cups of creamy peanut butter, just until well incorporated.
- Evenly spread the peanut butter mixture into the bottom of the baking dish.
- In a heat-safe bowl, add the semi-sweet chocolate chips and the remaining 3 tablespoons of creamy peanut butter.
- Heat for 30-second intervals, stirring well after each interval until the peanut butter and chocolate are smooth.
- Spread the chocolate mixture over the peanut butter base.
- Chill the bars for 1 hour.
- Let the bars sit 10 to 15 minutes, at room temperature, before serving.
Video
Notes
- You can either buy graham cracker crumbs or buy the crackers and crush them yourself in a food processor or with a rolling pin.
- It’s easier to slice the mixture into bars if you do it before you put it in the fridge.
- If you want the same peanut butter and chocolate without a pan to cut, my peanut butter balls are rolled instead.
Nutrition
This post was originally published in November 2020.
Comments
Gloria says
My husband loves these bars and always asks me to make them.
Amber says
These are in the fridge right now; first time trying the recipe. They’re probably going to be too sweet for us two to eat within a couple days so I was thinking of freezing some… any suggestions in that regard?
Layne Kangas says
Hi, Amber – here are our suggestions. Enjoy!
IN THE FRIDGE: Peanut butter bars will keep in the fridge for up to a week in an airtight container.
IN THE FREEZER: If you’d like to freeze this recipe, then you can transfer the bars to a freezer-safe container once they’re chilled. If you store them on top of each other, add a sheet of parchment paper between each layer to prevent them from sticking together. They’ll keep for up to three months.
Amber says
Thanks; after I’d submitted the question I saw you’d covered it in the main post but I had clicked “jump to recipe” so hadn’t seen it. Thanks again!
Millie says
These ar emu facoeire bars. Make them often. They aren’t too sweet.
Millie says
These are my favorite bars. Make them often. They aren’t too sweet.
Robert Beck says
Chocolate and peanut butter recipes are my favorite. Thank you an old cook from Pa.
Sheila says
They are simple and delicious, amazing. Thank you spaceships and laser beams
Joan says
Very simple but tasty crowd pleaser recipe. Love it.
Diane says
When doubling the recipe would I use a 13×9 pan?
Layne Kangas says
Hi, Diane – yes, that will work, enjoy!