No-Bake Peanut Butter Bars

Peanut butter bars with a smooth dark chocolate topping stacked on a plate

These no-bake peanut butter bars are made with creamy peanut butter, softened butter, powdered sugar, and a smooth dark chocolate topping. They set in the fridge and slice into rich, sweet bars with very little effort.

Recipe Developer-Estefania

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Prep Time 10

Total Time 2 10

Ingredients

Peanut Butter Layer

▢ 375 g creamy peanut butter
▢ 120 g unsalted butter softened
▢ 300 g powdered sugar

Chocolate Layer

▢ 250 g dark chocolate chopped
▢ 1 tablespoon unsalted butter

Instructions

In a large bowl, combine 375 g creamy peanut butter and 120 g unsalted butterj softened. Mix until smooth and creamy.
Gradually add 300 g powdered sugar and continue mixing until a thick, smooth mixture forms.
Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, leaving some overhang on the sides. Press the peanut butter mixture firmly into the pan and smooth the top with a spatula or a small roller.
Break 250 g dark chocolate into pieces and place it in a microwave-safe bowl with 1 tbsp unsalted butter. Microwave in 30-second intervals, stirring after each interval, until melted and smooth.
Pour the melted chocolate over the peanut butter layer and spread it evenly.
Refrigerate for at least 1 hour, preferably 2–3 hours, until firm.
Lift the bars out using the parchment paper overhang and slice into squares or bars before serving.

Notes

Use Regular Creamy Peanut Butter: I get the best texture when I use regular creamy peanut butter. Natural peanut butter can separate and make the base too soft.

Soften the Butter First: I like to leave the butter at room temperature before mixing. It blends into the peanut butter much more smoothly.

Melt the Chocolate Slowly: I always melt the chocolate in short intervals and stir between each one. This keeps it smooth and helps prevent overheating.

Slice After Chilling Well: Once the bars are firm, I use a warm, dry knife to cut clean slices without cracking the chocolate too much.

Storage: I keep these bars covered in the refrigerator for up to 1 week. For longer storage, I freeze individual slices for up to 2 months and thaw them in the refrigerator before serving.

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