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no bake peanut butter bars

No Bake Peanut Butter Bars

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  • Author: Jamie Sanders
  • Prep Time: 10 minutes
  • Fridge Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 24 bars 1x
  • Category: desserts
  • Method: no bake


These no-bake peanut butter bars are loaded with peanut butter and chocolate for a rich and decadent treat. A delicious DIY take on a Reese’s Peanut Butter Cup!


  • 2 3/4 cups graham cracker crumbs (you can use graham crackers and process in a food processor if you don’t have crumbs)
  • 3/4 cup unsalted butter, melted
  • 3/4 cup peanut butter
  • 1/4 cup brown sugar
  • 1 cup icing sugar
  • 1 cup Reese’s pieces (divided)
  • 1 1/2 tablespoons peanut butter
  • 1 1/2 cup chocolate chips (any combination of milk, semi-sweet, or chocolate candy melts will work)
  • 1/41/2 cup Reese’s pieces (for topping)


  1. Line a 9×13 baking dish with parchment paper.
  2. Add 3/4 cup of Reese’s pieces to a large ziploc bag and crush into smaller pieces with a rolling pin.
  3. In a large bowl mix together butter, graham cracker crumbs, icing sugar, peanut butter, Reese’s pieces, and brown sugar. Mix with a spatula until fully combined.
  4. The mixture should be sticky still but not so sticky that you won’t be able to press it into the baking pan.
  5. If too wet, add a little more graham crumbs. If a little dry, add a bit more peanut butter.
  6. Transfer into the baking pan, evenly press down with a spatula. It may be a little sticky but will harden as it cools. You don’t want it to be so dry that it’s crumbling.
  7. Place the pan into the fridge and make the chocolate topping.
  8. Add chocolate chips and peanut butter to a microwave-safe bowl and microwave for 45 seconds at a time, stirring after each time, until fully melted and smooth.
  9. Pour chocolate topping onto cooled pre-made bars and smooth out. Sprinkle with remaining Reese’s Pieces (if desired). You can leave these whole or crush them up again.
  10. Refrigerate for at least 3 hours.
  11. Before cutting, remove the whole bar from the dish by carefully lifting the parchment paper. Place onto a cutting board and use a sharp knife to slice into rectangles or squares (you should get approximately 24 bars).


  • Serving Size: 1/24 of recipe
  • Calories: 257
  • Fat: 15
  • Carbohydrates: 29
  • Fiber: 2
  • Protein: 3