About This Recipe
Why You'll Love It
- Only 5 ingredients — all pantry staples you probably already have
- No oven required — perfect for summer or when you don't want to bake
- Ready in 10 minutes of hands-on time, then the fridge does the work
- Keeps in the fridge for 2 weeks — make ahead and snack all week
No-Bake Chocolate Peanut Butter Bars
Ingredients
- 1½ cups creamy peanut butter
- 1 cup graham cracker crumbs
- 1½ cups powdered sugar
- 4 tbsp unsalted butter, melted
- 2 cups dark chocolate chips
- 2 tbsp coconut oil
Instructions
- 1Prep pan Line 8x8 pan with parchment paper with overhang.
- 2Make base Mix PB, crumbs, sugar, butter into thick dough.
- 3Press Press evenly into pan. Smooth the top.
- 4Melt chocolate Microwave chips + coconut oil in 30-sec bursts until smooth.
- 5Top & chill Pour chocolate over base. Refrigerate 2 hours minimum.
- 6Cut & serve Lift out, cut into 16 bars with a hot sharp knife.
Ingredients
Step-by-Step Instructions
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1
Prepare the pan
Line an 8x8 inch square baking pan with parchment paper, leaving 2 inches of overhang on two sides (this makes it easy to lift the bars out later). Lightly spray the parchment with cooking spray.
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2
Make the peanut butter base
In a large bowl, combine the peanut butter, graham cracker crumbs, powdered sugar, and melted butter. Mix with a spatula or your hands until it comes together into a thick, uniform dough. It should hold together when pressed — if it's too crumbly, add 1 more tbsp of peanut butter.
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3
Press into the pan
Transfer the peanut butter mixture into the prepared pan. Use your hands to press it into an even layer, then use the flat bottom of a glass or measuring cup to smooth and compact the surface. The more firmly packed, the better the bars will hold together when cut.
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4
Melt the chocolate
Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth — usually 3–4 intervals total. Don't overheat or the chocolate will seize.
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5
Pour and chill
Pour the melted chocolate over the peanut butter base. Tilt the pan or use a spatula to spread it into an even layer right to the edges. Refrigerate for at least 2 hours, or overnight, until the chocolate is fully set and hard.
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6
Cut into bars
Use the parchment overhang to lift the whole slab out of the pan and onto a cutting board. Run a sharp knife under hot water, dry it, and use it to cut into 16 bars (4x4 grid). Warm the knife between cuts for clean lines without cracking the chocolate.
Pro Tips
- Use room temperature peanut butter — cold PB is stiff and harder to mix. Commercial brands like Jif or Skippy work better than natural (which can be oily and separate).
- For the cleanest cuts, score the top of the chocolate layer with a knife while it's still slightly soft — before fully setting — so it doesn't crack when cut.
- The coconut oil makes the chocolate slightly softer at room temperature (like a Reese's cup). If you want a firmer snap, use 1 tbsp butter instead.
- Sprinkle flaky sea salt over the chocolate before it sets for a salted chocolate peanut butter bar — absolutely incredible.
Delicious Variations
- Almond Butter: Replace peanut butter with almond butter for a more elegant flavor.
- Milk Chocolate: Use milk chocolate chips for a sweeter, creamier topping.
- With Oats: Replace half the graham cracker crumbs with rolled oats for extra texture.
- Vegan: Use vegan butter and dairy-free dark chocolate chips — this recipe is naturally egg-free and easily made fully vegan.
Frequently Asked Questions
Nutrition Per Bar