No bake peanut butter bars are the perfect summer treat. They won’t heat up your kitchen and are so simple to make. They taste just like Reese’s peanut butter cups!
Music to your ears during the hot, hot summer, no?
Peanut Butter. Chocolate. No-bake. Just like Reese’s.
Sounding better and better, right?
Let me also tell you how dangerous these are. We’re talking put-them-in-the-freezer-to-“forget”-about-them-but-proceed-to-eat-them-straight-out-of-the-freezer good. Who cares if they almost break your teeth? Who cares if you get chocolate all over your face? Who cares if your overly sensitive teeth sting as you bite through the cold chocolate and peanut butter? Who cares? Your stomach is happy. Very, very happy.
These no bake peanut butter bars couldn’t be any simpler to make, either. Really, really easy and you don’t have to turn the oven on.
Hence the “no bake,” in case you haven’t had your coffee yet today.
The addition of graham cracker crumbs gives these the signature texture of Reese’s peanut butter cups. Slightly grainy, but in a good way — not gross like it sounds. I’m serious, you guys. These things are good. So good! If you make these for any event, your friends and family are going to be absolutely raving about them.
If you like the peanut butter and chocolate combination (and I’d guess that most of us do!), try Buckeyes, Oh Henry Bars, Peanut Butter Fudge Brownies, or drink it in this Peanut Butter Chocolate Banana Milkshake.
If Oreo cookies are more your thing, try these Frosted Oreo Cookie Bars. They’re always a big hit, too!
The main concern is the added sugar. These goodies definitely fall into the once-in-awhile “treat” category.
According to Wikipedia, when these peanut butter and chocolate treats were first produced by the H. B. Reese Candy Company in 1928, they were called “Penny Cups” because that’s how much they cost, one cent. They are currently manufactured and sold by The Hershey Company.
Updated to add: Since writing this post, my son has been diagnosed with a peanut allergy (amongst other food allergies), and going back in to edit and freshen up this post is quite torturous! I wish I could whip up a batch of these right now. Who wants to make some and invite me over to eat them?
More No-Bake Treats
- No bake lemon berry cheesecakes — one of my favorites!
- Chocolate protein balls — a healthier treat
- Classic Rice Krispie treats (my recipe is the best!)
- Fruity Pebbles no bake bars — kids love these!
- Chocolate Tart Recipe – NO BAKE – 4 Ingredients!
- Cookie Dough Bars from The View From Great Island — can’t wait to try these!
- 1 cup unsalted butter (2 sticks)
- 1/4 cup packed light brown sugar
- 1 3/4 cups powdered sugar
- 1 cup smooth peanut butter
- 1 teaspoon pure vanilla extract
- pinch of salt
- 2 cups graham cracker crumbs (see note)
- 2 cups semisweet chocolate chips
- 1 teaspoon vegetable oil
- Line a 9×13 pan with parchment paper and set aside.
- In a small saucepan over medium-low heat, combine butter, brown sugar, powdered sugar, peanut butter, vanilla and salt. Stir frequently until butter is melted and all ingredients are combined. Remove from heat and stir in graham cracker crumbs. Spread into prepared pan, tapping down on counter to level it out. Place in fridge for at least 30 minutes.
- Meanwhile, gently melt chocolate chips and oil in microwave in 30 second intervals, stirring well in between each interval until smooth. Spread over peanut butter mixture, tapping down on the counter again to smooth out and get rid of any air bubbles. Return to fridge and refrigerate for at least 1 hour. Cut while cold and serve. Store any extras in the fridge.
- You’ll need approximately14 whole graham crackers (rectangles) to make 2 cups of crumbs.
- These are pretty generously sized squares. If desired, cut into 32 squares.
- Bars can be frozen up to three months in airtight container.
- If desired, substitute sunflower butter or crunchy peanut butter for the creamy peanut butter. Milk chocolate chips can be substituted for the semi-sweet chips.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.