Go Back
+ servings
No bake peanut butter bars on a white platter with a knife.

No Bake Peanut Butter Bars

People go wild for my grandma's no-bake Peanut Butter Bars! They only take 5 ingredients and 10 minutes (plus chilling time) to make, and they take just seconds to disappear.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 15 minutes
Servings 16 servings
Calories 400kcal


  • 10 tablespoons butter room temperature, divided
  • 1 1/2 cups brown sugar
  • 1 3/4 cups powdered sugar
  • 1 1/2 cups peanut butter
  • 1 cup semi-sweet chocolate chips or milk chocolate chips


  • Line an 8-inch or 9-inch square baking pan with a foil sling for easy cleanup and coat with nonstick spray.
  • In a large bowl, cream 5 tablespoons butter, brown sugar, and powdered sugar until smooth. Stir in peanut butter. Mix well and press into prepared pan.
  • In a small, microwave-safe bowl, heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter filling and spread evenly.
  • Chill until completely firm, at least 3 hours or overnight. Let stand 10 minutes at room temperature before serving. Store leftovers in the refrigerator.



  1. Butter: I like salted butter in this recipe, but it's up to you. If you only have unsalted butter, add a pinch of salt to the peanut butter mixture.
  2. Peanut butter: I use store-bought peanut butter for this recipe, like Skippy or Jif.
  3. Chocolate: I like regular semi-sweet chocolate chips, but you can use milk chocolate if you prefer that.
  4. Grittiness: Because these are no-bake bars, the brown sugar might not completely dissolve into the peanut butter. Some people like that texture, but if you’re more of a smooth operator, try melting the butter on the stove and adding the brown sugar into the warm butter, stirring to dissolve before adding the powdered sugar and the peanut butter.
  5. Slicing: After they chill, take them out of the fridge and let them sit out for 10 minutes. Then run a sharp knife under some hot water and make careful slices.
  6. Make ahead: These bars need some time to set up, so plan on chilling them at least a few hours, preferably overnight.
  7. Freezing: Better yet, make a big batch and freeze them for up to 2 months in advance. Thaw overnight in the refrigerator. You can either freeze the bars whole or cut into squares, place them in a freezer-friendly container between sheets of parchment paper, and freeze.
  8. Using a 9" x 13" pan: If I'm using a 9"x 13" baking pan, I will usually make a double batch of the recipe. BUT, readers have used a larger pan for a single recipe and have been happy, too, claiming it makes a thinner bar that is more like the real thing.
  9. Crunchy: Some cooks prefer crunchy peanut butter for the bottom layer, and even chop up peanuts for pressing over the warm chocolate before it sets up.


Serving: 1(2" x 2") bar | Calories: 400kcal | Carbohydrates: 44g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 181mg | Potassium: 251mg | Fiber: 2g | Sugar: 39g | Vitamin A: 224IU | Calcium: 37mg | Iron: 1mg