No Bake Peanut Butter Bars Recipe 

No Bake Peanut Butter Bars are super easy and fun for kids. These bars are one of the greatest because of their chocolaty crust, unbelievably delicious, smooth, and creamy filling, and perfect chocolate top.


Chocolate Crumb Crust – 1 ⅓ cups graham cracker crumbs* (170 grams or 6 ounces) – ¼ cup cocoa (25 grams or 1 scant ounce) – ½ cup unsifted powdered sugar (55 grams or 2 ounces) – ½ cup unsalted butter, melted (114 grams or 4 ounces) – *Buy them in crumbs or run crackers through food processor Peanut Butter Filling – 1 ½ cups creamy peanut butter (340 grams or 12 ounces) – ½ cup unsalted butter, very, very soft but not runny (114 grams or 4 ounces or 1 stick) – 1 pound powdered sugar (454 grams) – 2 teaspoons vanilla – ¼ cup heavy cream Chocolate Topping – 8 ounces semisweet chocolate (225 grams) – 2 tablespoons shortening



Chocolate Crumb Crust Add chocolate and powdered sugar to crumbs. Mix well. Incorporate butter with a fork.  


Line an 8x8 pan with parchment. Press crumbs into pan bottom. Set aside. 


Peanut Butter Filling Combine all ingredients in a bowl. Mix well. Use on chocolate crust. Set aside.


Chocolate Topper Put chocolate and shortening in a small bowl and microwave for 2 minutes at half power. Smoothly stir. If it doesn't level, microwave 5–10 seconds at half power. Stir again after one minute. Whisk carefully to avoid air bubbles.  


Peanut butter filling over. Cover filling evenly by rotating pan. Alternative: use a little offset spatula. Chill to set. Release with a board flip. Heat the pan edges with a hair dryer until they release. Remove the paper. Right side up.  


Make 5 cuts across 1 ½" and 3 down 2 ⅔ inches. For smaller snacks, cut these bars in half. For precise cuts, run the knife under hot water, clean it quickly, melt the top layer with constant pressure, and cut straight down. Each cut needs knife warming.  


Note: Refrigerate if these soften too much in warm weather. Makes 15 bars or 30 half-size treats.  


Spice Bars Recipe