FARGO — Baking is one of my favorite activities, but every now and then, it does not hurt to have a “no-bake” treat in the arsenal. These Easy No-Bake Peanut Bars feature a crunchy peanut butter base studded with coarse graham cracker crumbs and topped with a thick layer of chocolate peanut butter ganache. Best served chilled, these bars combine chocolate and peanut butter into one deliciously decadent summertime treat.
This is a quick and easy recipe with just five basic ingredients and, as the name implies, there is no baking required. Even better, everything can be easily mixed by hand, so you will not even need an electric mixer to make these bars. You can use either an 8x8 or 9x9 square pan lined with aluminum foil or parchment paper for easy removal (I prefer foil as it does not move when I spread in the thick peanut butter base).
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The bars’ base is a mixture of melted butter, graham cracker crumbs, powdered sugar and peanut butter. This recipe calls for one stick of butter, and you can use either salted or unsalted, depending on your preference. I melt the butter first in the microwave in a large, heat-proof bowl and let it cool while I prepare the graham crackers.
I use an entire sleeve of graham crackers (nine full-size crackers), or about 1½ cups of crumbs. You can use a food processor to blitz the crackers into fine crumbs, but I prefer a coarser crumb for a crunchier texture, so I place them in a large Ziploc bag and use a rolling bin to crush them.
I add the crushed graham crackers to the melted butter along with 1¾ cups of powdered sugar, then I stir it all together until the powdered sugar is fully incorporated. Next, I add 1 cup of creamy peanut butter (my favorite brand is Jif) and stir the mixture until it is well combined. Finally, I use an offset spatula or the bottom of a measuring cup to spread the mixture into the lined baking pan, making sure to work it evenly into each corner before smoothing the top.
For the topping, I melt 1 cup of semisweet or milk chocolate chips with 3 tablespoons of creamy peanut butter. I use my microwave for this step, melting the mixture on high for 20 seconds, stirring and repeating until the chocolate is fully melted. This short-cut ganache is then poured over the peanut butter base and spread evenly over the surface. The bars should be chilled in the refrigerator for at least two hours before slicing, and they can be stored in the fridge for up to one week or frozen for up to three months (they have never lasted long enough for me to freeze).
Simple, fast, and wildly delicious, these Easy No-Bake Peanut Bars are sure to be a hit for you this summer. Enjoy!
Easy No-Bake Peanut Butter Bars
Makes: 12 bars
Ingredients:
½ cup unsalted butter (1 stick), melted
9 full-size graham crackers, crushed into coarse crumbs (about 1 ½ cups)
1 ¾ cups powdered sugar
1 cup creamy peanut butter
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For the topping:
1 cup semisweet or milk chocolate chips (or a mix of both)
3 tablespoons creamy peanut butter
Directions:
Line an 8x8 or 9x9 pan with aluminum foil or parchment paper (I prefer foil as it will not slide when you spread in the thick peanut butter base).
In a large bowl, add the melted butter, graham cracker crumbs and powdered sugar. Use a rubber spatula or wooden spoon to mix until well combined. Add the peanut butter and stir until fully incorporated. Spread the mixture evenly into the lined pan, using the back of a spoon or an offset spatula to press it into the corners and smooth the top.
To prepare the topping, place the chocolate chips and 3 tablespoons or peanut butter in a medium heat-proof bowl and melt in the microwave or on the stove until all the chips are melted. Pour the mixture over the peanut butter base. Use the back of a spoon or an offset spatula to evenly distribute the chocolate until the base is fully covered.
Refrigerate until the bars are firm, at least 2 hours or overnight. Let the bars sit at room temperature for 5 to 10 minutes before slicing. Use a sharp or serrated knife to cut the bars into 12 pieces. The bars are best served chilled and may be kept out at room temperature for up to 3 hours.
To store: Store the bars in an airtight container lined with foil, wax or parchment paper and refrigerate for up to 1 week or freeze for up to 3 months (sliced or whole slab).
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Sarah’s tips:
- For a coarse graham cracker crumb (my preference), place the crackers in a sealed Ziploc bag and use a rolling pin to crush them. For a fine crumb, blitz them in a food processor until finely ground.
- Instead of graham crackers, you could also use crushed Oreo cookies, saltine crackers, pretzels or vanilla wafers.
- Chunky peanut butter may be used in place of creamy, in both the base and/or the topping.
- For even more crunch, add a sprinkling of chopped peanuts, toffee bits, graham cracker crumbs or crushed pretzels over the melted chocolate topping.
- You can also use a 9x13 pan and double the recipe or make thinner bars.
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