No Bake Peanut Butter Bars

How to Make No Bake Peanut Butter Bars

1. 1

   Step 1: Make the crust

   Line an 8x8-inch (20x20 cm) square pan with parchment, leaving an overhang for easy lifting. In a medium bowl, microwave the butter until melted (15–30 seconds); stir in 3/4 cup of the peanut butter, vanilla, powdered sugar and graham cracker crumbs until the mixture is evenly combined and holds together when pressed.

   For this step

   • 1 cupGraham cracker crumbs
   • 4 tbspUnsalted butter
   • 1 cupCreamy peanut butter (divided; reserve ~1/4 cup for topping)
   • 1 cupPowdered (confectioners') sugar
   • 1 tspPure vanilla extract
   
2. 2

   Step 2: Press and chill the base

   Transfer the base mixture to the prepared pan and use the back of a spoon or a piece of parchment to press it firmly and evenly into an even layer. Refrigerate the pan for about 20 minutes to firm the base while you prepare the topping.
   
3. 3

   Step 3: Prepare the chocolate-peanut topping

   Place the chocolate chips and the reserved ~1/4 cup peanut butter in a microwave-safe bowl and microwave in 20–30 second bursts, stirring between each, until the mixture is smooth and glossy. Alternatively, melt together over a double boiler, stirring until fully combined.

   For this step

   • 1 cupSemi-sweet chocolate chips
   
4. 4

   Step 4: Assemble and set

   Pour the warm chocolate-peanut mixture over the chilled base and use an offset spatula to spread it into an even layer. Sprinkle with flaky sea salt, then return the pan to the refrigerator and chill until the topping is firm, about 30–60 minutes (or 20 minutes in the freezer).

   For this step

   • 1/2 tspFlaky sea salt (for sprinkling)
   
5. 5

   Step 5: Slice and store

   Lift the set slab from the pan using the parchment overhang and place it on a cutting board. Cut into 8 bars (or smaller pieces if desired); let bars sit at room temperature a few minutes before slicing for cleaner edges. Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
   

1. Line an 8x8-inch (20x20 cm) square pan with parchment, leaving an overhang for easy lifting. In a medium bowl, microwave the butter until melted (15–30 seconds); stir in 3/4 cup of the peanut butter, vanilla, powdered sugar and graham cracker crumbs until the mixture is evenly combined and holds together when pressed.
2. Transfer the base mixture to the prepared pan and use the back of a spoon or a piece of parchment to press it firmly and evenly into an even layer. Refrigerate the pan for about 20 minutes to firm the base while you prepare the topping.
3. Place the chocolate chips and the reserved ~1/4 cup peanut butter in a microwave-safe bowl and microwave in 20–30 second bursts, stirring between each, until the mixture is smooth and glossy. Alternatively, melt together over a double boiler, stirring until fully combined.
4. Pour the warm chocolate-peanut mixture over the chilled base and use an offset spatula to spread it into an even layer. Sprinkle with flaky sea salt, then return the pan to the refrigerator and chill until the topping is firm, about 30–60 minutes (or 20 minutes in the freezer).
5. Lift the set slab from the pan using the parchment overhang and place it on a cutting board. Cut into 8 bars (or smaller pieces if desired); let bars sit at room temperature a few minutes before slicing for cleaner edges. Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.