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The OG No-Bake Peanut Butter Chocolate Bars

The OG No-Bake Peanut Butter Chocolate Bars

  • Author: Sarah Marx Feldner
  • Prep Time: 5 minutes
  • Cooling Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 24 bars 1x
  • Category: Bars
  • Method: No-Bake
  • Cuisine: American


These no-bake bars are easy and quick to make, but do require chilling time.



For the Peanut Butter layer:

  • 2 sticks unsalted butter, melted (1 cup, 8 oz)
  • 1 cup creamy peanut butter (256 g)
  • 2 cups powdered sugar, sifted (240 g)
  • 2 cups graham cracker crumbs (200 g)
  • 1/4 tsp fine-grain salt, like table or sea salt

For the Chocolate topping:

  • One 12oz bag semi-sweet chocolate chips
  • 1/4 cup creamy peanut butter (64 g)


For the Peanut Butter layer:

  1. Line a jelly roll or 9x13 pan with parchment paper. Set aside.
  2. In a large bowl, whisk together the melted butter and peanut butter until smooth. Sift in the powdered sugar, then add in the graham cracker crumbs and stir until fully combined. Press evenly into the prepared pan and let chill in the refrigerator until firm, about 30 minutes.

For the Chocolate topping:

  1. To make the topping, melt together the chocolate chips and peanut butter (either in the microwave in 30-second bursts or on the stovetop over medium heat, stirring frequently). Once melted and smooth, spread evenly on top of the chilled peanut butter layer and refrigerate until set, about another 15 minutes.
  2. Slice into serving-size bars and store in an airtight container. Depending on how warm your house is (and the season you're making these), you may want to store in the fridge as the peanut butter layer can be a little delicate.


  • I find that a jelly roll pan (10 x 15 x 1-inch) provides my preferred peanut butter-to-chocolate ratio. But if unavailable, a 9x13 pan is only slightly smaller (and thus makes the bars a smidge thicker) and still results in an equally delicious ratio.
  • This recipe works best with a standard grocery store (i.e. not 100% natural) peanut butter, like Jif or Skippy. I do use, though, the "natural" Skippy with perfect results.
  • Sifting powdered sugar is admittedly a bit of a hassle, but it does help everything blend together more evenly. Otherwise, you're likely to have visible white pebbles in the peanut butter layer - if that's the type of thing that would bother you.
  • You're welcome to process whole graham crackers into crumbs, but for the most consistent texture (and ease!) I just purchase a box of graham cracker crumbs.
  • I'm usually a dark chocolate girl, but for true nostalgic flavor, the classic Nestle Toll House Semi-Sweet Chocolate Chips work best here.

Keywords: chocolate peanut butter recipes, peanut butter chocolate recipes, no bake recipes, holiday cookies, holiday cookie recipes, holiday cookie tray