If you love Reese’s Peanut Butter Cups, you’ll go bonkers over these Peanut Butter Chocolate Bars! A soft peanut butter biscuit base topped with chocolate, these are NO BAKE and require just 5 ingredients: biscuits, butter, chocolate, peanut butter and sugar. The ultimate emergency sweet-treat!
When it comes to sweet treats, these Peanut Butter Chocolate Bars are probably what I make the most often because it’s so quick to pull together, no bake, and WHO DOESN’T LOVE PEANUT BUTTER CUPS???
Plus, I almost always have everything I need to make these. The only item that’s not usually a pantry staple being some form of plain biscuits, but usually if I dig deep into the giant baskets into which I toss everything that doesn’t have an obvious dedicated position in the pantry, then usually I’ll find some sort of biscuit suitable to use.
A month past the due by date, perhaps. Pffff! That’s fine. Everyone knows that the used by date for things like dried goods are conservative. Right? 😜
And actually, if you ever wanted proof of how frequently I make these: I just realised as I was pulling together the photos for this post how they don’t fit together like a set, and it’s because I shot them all on different days. I was not happy when I saw how disjointed the photos are and was planning to remake just to photograph (I have been accused of being a bit fussy about what I put on my site 😳).
But then I decided – this is real life. Cloudy day vs sunny day, swirled top vs smooth top. The photos you see in this post are from 3 different batches where I snapped a quick photo thinking hmm, I really should re-publish this recipe with a video soon, and finally I got my butt into gear and actually did it.
Albeit I’ve ended up with a weird set of photos from three different days. Four actually – because the step photos were taken while making the recipe video! 🙈
This recipe truly is pure gold. It was given to me by a reader, the lovely Dorothy from Tennessee, way back when I started this blog. It’s only 5 ingredients – crackers, peanut butter, chocolate, icing sugar (confectionary sugar) and butter. That’s it. And it’s NO BAKE. Waiting for it to set is the hardest part of this recipe.
I usually approach “5 ingredient” recipes with caution – although saying that sounds completely hypocritical given that just 2 days ago, I published a 5 ingredient Crispy Parmesan Crusted Chicken.🙄 (PS It is not 5 INGREDIENT WEEK! I promise it’s just an unplanned co-incidence.)
I find that many “5 Ingredient” recipes I see usually include a store bought sauce or similar. Like 5 ingredient BBQ chicken which includes a “bottle of your favourite barbecue sauce”. When I see recipes like that, I instantly think that’s cheating!!
Please don’t ask me why in my twisted mind, this counts as a 5 ingredient recipe is “made from scratch” even though it is made using crackers.
It just is. #WomanLogic
🤣 – Nagi x
These no bake bars just happen to only require 5 ingredients. The hardest part is waiting for them to set! Recipe VIDEO below.
- 1 stick / 115g / 4 oz / 1/2 cup melted salted butter (or unsalted butter + 1/4 tsp salt)
- 1 cup crushed Arnott's Marie crackers (11 crackers) or graham cracker crumbs (8 crackers) (Note 1)
- 1 cup icing sugar / powdered sugar
- 3/4 cup peanut butter (smooth)
- 1 cup dark chocolate chips - the melting kind (US: semi sweet) (Note 2)
- 2 tbsp peanut butter (smooth)
Butter and line a 8" / 20cm square dish or pan with baking paper.
Place the Base ingredients in a bowl and mix until combined. Press into the prepared pan.
Melt the Topping ingredients (I do it in the microwave in 2 x 30 second bursts). Pour and spread over the Base - smooth the top or do swirls (see photos for examples of each).
Refrigerate until set - about 1 1/2 hours. Remove from fridge, allow to come to room temp slightly (so top cuts neatly). Cut into 16 squares (or whatever shape you want!). Best served at room temperature.
1. If you are in the UK, Digestives are great for this recipe. Otherwise, any other plain sweet crisp biscuit (i.e. not a soft biscuit) should work fine. But not biscuits like oatmeal or chocolate chip biscuits. They need to be plain.
To make the crumbs, you can use a food processor or pop them in a ziplock bag and use a rolling pin or can to bash them. Very therapeutic!
2. Make sure you use chocolate for cooking/baking, not the eating kind! And if your store sells many types of chocolate chips, get the MELTING chocolate chips (as opposed to the ones that hold their shape in cookies / muffins etc) as they melt easier and smoother. This can be made with milk or dark chocolate. I use dark - not the expensive kind with a high cocoa %, just normal dark chocolate chips.
3. This keeps very well - around 5 days in an airtight container. Because it's winter here in Sydney, I just keep it in the pantry. But if it is warm where you are, I suggest storing it in the fridge.
4. Gluten Free option: A reader reported that she used 1 1/2 cups of gluten free pretzels for the base and it worked out great! And a friend of mine has made this with gluten free plain sweet biscuits purchased from the supermarket and said she couldn't tell the difference in the taste or texture.
5. No Bake Peanut Butter Bars nutrition per serving (assuming 16 slices).
WATCH HOW TO MAKE IT