Peanut butter bars are one of those desserts that feel like you put in way more work than you actually did. They’re thick, soft, and rich, with that sweet-salty peanut butter flavor in every bite. And then there’s the chocolate layer on top—smooth, snappy, and just thick enough to make the whole thing taste like a candy bar, only better.
These are the bars I make when I need something dependable. A pan that slices clean, travels well, and disappears fast. They’re perfect for bake sales, potlucks, weekend treats, and those days when you just want a dessert that’s not fussy.
No fancy equipment. No weird ingredients. Just a classic combo that always hits.
If you’ve ever had peanut butter bars that were dry or crumbly, don’t worry. This version stays tender and holds together, but it still has that satisfying “bar” texture. The secret is in the balance—enough fat for softness, enough powdered sugar for structure, and the right chocolate-to-peanut butter ratio so the top doesn’t crack like crazy when you slice.
Let’s make them.
Why you’ll love these peanut butter bars
They’re fast. You can have them mixed, pressed into the pan, and topped with chocolate in under 20 minutes.
They’re beginner-friendly. No separating eggs, no worrying about rise, no complicated timing.
They slice like a dream. The peanut butter layer is sturdy but soft, and the chocolate sets up smooth.
They taste like the best parts of a peanut butter cup. Only thicker. And way more satisfying.
Peanut Butter Bars ingredients
These bars keep it simple, and every ingredient has a job to do.
For the peanut butter base
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Unsalted butter – Gives richness and helps the bars set up without getting dry.
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Creamy peanut butter – The main flavor. Use a standard “no stir” kind for the most consistent results.
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Powdered sugar – Sweetens and thickens without making the bars gritty.
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Graham cracker crumbs – Adds structure and that classic, slightly toasted flavor.
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Vanilla extract – Rounds out the sweetness.
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Salt – Even if your peanut butter is salted, a pinch helps the flavor pop.
For the chocolate topping
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Semi-sweet chocolate chips – Classic choice. Not too sweet, not too dark.
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Peanut butter (a little) – Makes the chocolate layer softer and easier to slice. This matters.
The peanut butter you should use (it makes a difference)
This is one of those recipes where the type of peanut butter changes the final texture.
Best choice: regular creamy peanut butter (like the kind you don’t need to stir). It’s stable, thick, and predictable.
Natural peanut butter: it can work, but it’s oilier and often looser. If you use it, stir it extremely well first. If it still looks runny, your bars may end up softer and a little greasy.
Crunchy peanut butter: totally fine if you like texture. The bars will still hold together.
How to make peanut butter bars
These are no-bake bars, but you still get that bakery-style result.
Step 1: Prep your pan
Line a 9×13-inch baking dish with parchment paper, leaving a bit hanging over the sides so you can lift the bars out later. Lightly spray the parchment with nonstick spray.
PRO TIP: If you want super clean edges, use two strips of parchment in a crisscross pattern. It makes lifting easier.
Step 2: Mix the base
In a large bowl, mix together the melted butter and peanut butter until smooth and glossy. Stir in vanilla and salt.
Add the powdered sugar and graham cracker crumbs. Keep mixing until everything comes together into a thick, uniform dough.
It should look like soft cookie dough. Not runny. Not crumbly.
If it feels too dry: add 1 to 2 tablespoons of peanut butter and mix again.
If it feels too soft: add a few tablespoons of graham cracker crumbs.
Step 3: Press into the pan
Scoop the peanut butter mixture into your prepared pan. Press it into an even layer.
PRO TIP: Use the bottom of a measuring cup to press the mixture down firmly. A tight press helps the bars slice clean.
Step 4: Melt the chocolate topping
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 20–30 second bursts, stirring between each one, until smooth.
Don’t rush this. Chocolate burns fast.
Step 5: Spread and chill
Pour the melted chocolate over the peanut butter layer. Spread into an even layer with a spatula.
Refrigerate for at least 1 hour, or until the chocolate is fully set.
Step 6: Slice and serve
Lift the bars out using the parchment. Place on a cutting board.
Let them sit at room temperature for 5 to 10 minutes before slicing (this helps prevent the chocolate from cracking).
Use a large sharp knife. Wipe the blade between cuts for the cleanest squares.
Common issues and how to fix them
If you’ve made peanut butter bars before, you already know the usual problems. Here’s how to avoid them.
My chocolate top cracks when I cut it
That’s the big one.
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Add peanut butter to the melted chocolate (this recipe does).
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Let the bars sit at room temp for a few minutes before slicing.
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Warm your knife under hot water, dry it, then slice.
The peanut butter layer is crumbly
That usually means the mix is a little too dry.
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Make sure your butter is fully melted.
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Measure graham crumbs by spooning and leveling (don’t pack them down).
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Add 1 to 2 tablespoons peanut butter if needed.
The bars feel too soft
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Chill longer.
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If your peanut butter was very oily, that can soften the base.
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Next time, add a couple extra tablespoons of graham crumbs.
The chocolate looks dull or streaky
That can happen if chocolate overheats.
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Melt in short bursts.
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Stir often.
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Stop microwaving when there are still a few small lumps—stirring usually finishes it.
Peanut butter bar variations
Once you get the base recipe down, it’s easy to make it your own.
Add a little crunch
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Stir ½ cup chopped roasted peanuts into the peanut butter layer.
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Or sprinkle them on top of the chocolate before chilling.
Make it extra chocolatey
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Mix mini chocolate chips into the peanut butter layer.
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Use a thicker chocolate topping (add ½ cup more chips).
Try a salty finish
A light sprinkle of flaky salt over the melted chocolate is simple and so good. The sweet-salty combo hits hard.
Use dark chocolate
Dark chocolate makes the bars taste a bit more “grown up” and less sugary. If you go very dark, you may want to add an extra tablespoon of peanut butter to soften it.
Add a candy-bar vibe
Chopped pretzels, toffee bits, or crushed butter cookies on top of the chocolate layer before it sets. Press them in gently so they stick.
How to serve peanut butter bars
These bars don’t need much help, but you can dress them up depending on the occasion.
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For a party tray: cut into small squares. They’re rich, so smaller pieces work great.
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For dessert plates: serve one large bar with fresh strawberries or banana slices on the side.
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For a cozy treat: a bar with a cold glass of milk is always a win.
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For gifting: stack squares in a container with parchment between layers so the tops don’t stick.
Make-ahead tips
These are perfect when you want to prep early.
Make the bars a day ahead
They’re even better after chilling overnight. The layers firm up and the flavor blends.
Freeze for later
You can freeze them sliced or as a whole slab.
Best method: slice first, freeze on a tray, then store in a freezer container with parchment between layers.
When you want one, just grab a square and let it thaw for 15 to 20 minutes.
How to store peanut butter bars
IN THE FRIDGE
Store in an airtight container in the refrigerator for up to 7 days.
Keep parchment between layers so they don’t stick together.
AT ROOM TEMPERATURE
If your kitchen isn’t warm, you can keep them at room temperature for up to 2 days. After that, the chocolate top can get too soft.
IN THE FREEZER
Freeze in a sealed container for up to 3 months.
Thaw in the fridge overnight, or at room temperature for about 20 to 30 minutes.
PRO TIP: If you like a firmer, candy-bar style bite, eat them slightly chilled. If you want them softer, let them sit out for a bit.
Peanut Butter Bars FAQs
Can I use crunchy peanut butter?
Yes. It adds texture and still holds together well.
Do I have to use graham cracker crumbs?
They’re the classic choice, but you can swap in crushed vanilla wafers or digestive biscuits. Just crush them finely so the base presses smoothly.
Can I make these in an 8×8 pan?
You can, but the bars will be much thicker. You’ll also need to cut the recipe down or be prepared for tall, rich squares.
What’s the best way to cut them cleanly?
Let the bars warm slightly, use a sharp knife, and wipe the blade between cuts. A warm knife helps a lot.
Can I use milk chocolate chips?
You can, but the topping will be sweeter and softer. Semi-sweet or dark chocolate balances the peanut butter better.
Can these be made gluten-free?
Yes, as long as you use gluten-free graham crackers (or gluten-free cookie crumbs).
Peanut Butter Bars Recipe
Ingredients
Peanut Butter Layer
- 1 cup unsalted butter melted
- 1 cup creamy peanut butter
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 4 cups powdered sugar
- 2 cups graham cracker crumbs
Chocolate Topping
- 2 cups semi-sweet chocolate chips
- ¼ cup creamy peanut butter
Instructions
- Line a 9×13-inch baking dish with parchment paper, leaving an overhang. Lightly spray with nonstick spray.
- In a large bowl, stir together melted butter and 1 cup peanut butter until smooth. Mix in vanilla and salt.
- Add powdered sugar and graham cracker crumbs. Stir until fully combined and thick like soft dough.
- Press the mixture evenly into the prepared pan. Press firmly for the best texture and clean slices.
- In a microwave-safe bowl, combine chocolate chips and ¼ cup peanut butter. Microwave in 20–30 second bursts, stirring between each, until smooth.
- Pour the melted chocolate over the peanut butter layer and spread into an even layer.
- Refrigerate for at least 1 hour, or until the chocolate is fully set.
- Lift the bars out using the parchment, let sit at room temperature for 5–10 minutes, then slice into squares.
Notes
Nutrition
