These No Bake Chocolate Peanut Butter Bars taste like Reece’s peanut butter cups! A soft peanut butter biscuit base topped with a peanut butter flavoured chocolate, all you need are 5 ingredients: biscuits, butter, chocolate, peanut butter and sugar.
This is the ultimate emergency sweet-treat!
NO BAKE Chocolate Peanut Butter Bars
When it comes to sweet treats, these No Bake Chocolate Peanut Butter 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. Even though biscuits aren’t part of my weekly shop, 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, here’s 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.
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 these Chocolate Peanut Butter Bars 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 Chocolate Peanut Butter Bars 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. 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 “made from scratch” even though it is made using crackers. It just is.
#FemaleLogic
– Nagi x
For the Peanut Butter Obsessed
-
Peanut Butter Caramel Pie – dangerously easy, outrageously decadent
-
3 Ingredient Peanut Butter Cookies – just 3 ingredients!
More irresistible bars and slices
-
Brownies!! AND Salted Caramel Stuffed Brownies – ooh la la!
-
Caramel Slice (aka Millionaire’s Bar!) – the great Aussie favourite!
-
Strawberry Bars – made with tons of fresh strawberries!
-
Easiest Ever Raspberries Jam Bars and Lemon Bars
And more emergency sweet treats – 3 Ingredient Desserts!!
-
1 ingredient Dulce de Leche – Slow Cooker Caramel
-
Classic Scones – and faster Lemonade Scones – both 3 ingredients!
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual so watch me make these Chocolate Peanut Butter Bars!
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5 Ingredient Chocolate Peanut Butter Bars (NO BAKE!)
Ingredients
Base
- 115g / 1/2 cup / 1 US stick 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)
Topping
- 1 cup dark chocolate chips - the melting kind (US: semi sweet) (Note 2)
- 2 tbsp peanut butter (smooth)
Instructions
- 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.
Recipe Notes:
Nutrition Information:
This Chocolate Peanut Butter Bars recipe was originally published January 2018. Updated for some housekeeping matters in October 2018, no change to recipe!
LIFE OF DOZER
That time he snuck on mum’s couch and we wondered how many cushions we could pile on him. We ran out of cushions.
Naomi says
Peanut butter and chocolate! You can’t go wrong with that combo! I think I have everything to make these, and I love quick, easy recipes. Thanks, Nagi!
Poor Dozer must have been really out of it to not feel those cushions being placed on him. LOL!
Nagi says
I KNOW!!! It was so funny, he just happily snoozed away!!
Judith says
Hi, Nagi,
Do you think it’s possible to make a sugarless version by using sugarless crackers/peanut butter/chocolate, and then using a sugar substitute such as splenda? Thinking of making for a diabetic person’s birthday.
Nagi says
Hi Judith! You know, I think that will work great! This is such a great recipe for subbing the sugar because it’s no bake – no cook! N xx
Stacy says
These look scrumptious and now I am DEFINITELY needing some peanut butter for lunch! As a suggestion if anyone ever wanted to try something new, I have made them using crushed pretzels in the base instead of cookies…..it gives it that salty/sweet quality! I love all your recipes, Nagi and look forward to reading your blog every week!!!
Nagi says
That is SUCH AN AWESOME IDEA!!!! Do you mix pretzels with sweet crackers or just use pretzels??
Ve Sinh Nha Cua says
I have one question. I crush my peanuts in the blender to mix the peanut butter base. May I do that?
Nagi says
Do you mean adding crushed peanuts as well as peanut butter?? Or instead of?? 🙂 N x
Corrin says
This is my go-to slice to make when we’re having a morning tea at work and it always gets a huge response – my colleagues LOVE it!!
Nagi says
I’m so happy to hear you love this Corrin!! Thanks for taking the time to leave a review. N x ❤️
Jennifer says
Hi Nagi,
Any chocolate suggestions for someone living in chocolate-chip deprived Europe? Would something mysteriously terrible happen if I chopped up a fairly dark, fairly pure bar of eating chocolate and used that instead? I forgot to mention that they also don’t really sell baking-specific choc in these parts.
Nagi says
Hi Jennifer! Nothing mysterious terrible will happen, it is just that many eating chocolates do not melt well so you may get a few lumps in your chocolate. But if your eating chocolate melts fine, it will work fine!
Allison says
Hey, can I crush my own peanuts in the blender and mix those into the peanut butter base?
Nagi says
Yes!
rokiyah says
I love your very simple recipes.They are oh!so delicious
Nagi says
Thank you Rokiyah! N xx
Monika says
All I can say is OMG!!! These are so much better than Reece’s, definitely a keeper!!! Thanks Nagi 😊
Nagi says
Oh wow! I’m so happy to hear that Monika, thanks so much for letting me know! N xx
Jessica says
I just made these this afternoon and they were delicious! I didn’t have the biscuits for the crust so I used crushed cornflakes and it worked very well! Had to add about half a cup more cornflakes to get a better crust consistency (I didn’t want it to be greasy) but that was all. I made them in a silicone muffin tin so I could pop them out easily and didn’t have to cut them all.
Thanks for the recipe!
Nagi says
I’m so glad you enjoyed this Jessica! Thanks so much for letting me know! N xx
plasterer bristol says
This sounds really delcious. Gonna give this recipe a go. Tjhanks for sharing.
Simon
Nagi says
Hope you do! I am OBSESSED with this recipe!
plasterers bristol says
Oh yummy. These are just delicious. Thanks for sharing this recipe.
Simon
Nagi says
Aren’t they wicked? I am obsessed with these!!! N x
Alannah says
Can you use crunchy peanut butter instead of smooth???
Nagi says
Hi Alannah – yup, you sure can!
Jodie says
how do you get these squares to cut perfectly when I make them the chocolate cracks and falls off the peanut butter filling
Nagi says
Hi Jodie! The peanut butter in the chocolate topping is what softens it so it should definitely be cuttable without the chocolate cracking. What type of chocolate did you use? If you used expensive dark chocolate with a high cacoa % then it would be harder so yes it would crack. I use normal chocolate chips which are softer. Also I added a tip to run the knife under hot water then dry – this also helps but I find I don’t need to do this with this recipe. I hope that helps!
Ale says
Hi Nagi I,m Méxicana so escuse my english, I like very much this recipe . Im going to make it cause i want to sell this candy bars to my friends and all people I need money……..like every Mexican ja ja and i know is going to be a big hit for me. Thanks for your recipes , you are the best.
Nagi says
Hi Ale! Your English is fantastic and I have great respect for anyone who can speak, read and write more than one language. 🙂 I think selling these is a great idea! They are so easy to make, you can make loads!! PS I was in Mexico a few months ago. I LOVED IT!!! I want to go back! I visited Mexico City, Oaxaca and Playa.
Kim says
Love your recipes 🙂
Looking forward to trying this recipe. Our family loves both chocolate and peanut butter.
Can I just confirm with you (I’m in Sydney) is Ann Marie crackers equal to Arnotts Marie biscuits?
Thanks in advance 🙂
Nagi | RecipeTin says
That’s it Kim!!! I’ll update the recipe – did I really write Ann Marie??? PS I’m in Sydney too!! Northern beaches 🙂
lucia says
love them if u wanna make more do u just doubble the recepy ???
Nagi | RecipeTin says
Yup, you sure do!
Carol says
I was really excited when I first saw the picture because I have wanted to make Reese’s peanut butter cups myself so I could make them less sweet. I love them but the amount of sweetness makes me ill. I was so disappointed to see how much sugar is in here. Graham crackers are really sweet already; I can’t imagine adding more sugar to them. I literally would not be able to eat these; that is a LOT of icing sugar. Peanut butter is sweet also. I will make this but will omit the sugar entirely and use dark chocolate, as semi sweet chocolate chips are very sweet also. And why salt? I don’t want salt in my sweets; would definitely omit that. I have a recipe for dark chocolate/peanut butter fudge that uses unsalted butter and no sugar and it comes out really, really good; well sweet enough.
Nagi | RecipeTin says
I’m sorry you think this is too sweet! To be honest, I don’t have a sweet tooth, I am more of a savoury girl. I find most baked goods too sweet for my taste. These are definitely sweet but the squares aren’t that big! 🙂
Keiran says
OMG……………….. made these yesterday with my 2 year old son took us ten minutes. They are absolutely yum!!
kat says
LOVE these!!!!!
Nagi | RecipeTin says
Thank you!! 🙂