No Bake Peanut Butter Bars

5 from 1 vote

These No Bake Peanut Butter Bars fall into the ridiculously easy category and are great for something to do with the kids. A chocolatey crust, insanely delicious, smooth, and creamy filling and a just right chocolate top, make these one of the best bars around.

Prep Time45

Total Time45

Course: Bars, Dessert

Cuisine: American

Keyword: No Bake Bars, No Bake Peanut Butter Bars, Peanut Butter Bars

Servings: bars

Calories: 548kcal

Author: Helen S Fletcher

Ingredients

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

Instructions

Chocolate Crumb Crust

Combine the crumbs, cocoa and powdered sugar in a bowl. Mix very well. Pour butter over and mix with a fork until completely combined.
Line an 8x8 inch pan with parchment paper. Press the crumbs into the bottom of the pan. Set aside.

Peanut Butter Filling

Combine all of the ingredients in the bowl of a mixer. Beat until well combined. Spread over the chocolate crust. Set aside.

Chocolate Topping

Place the chocolate and shortening in a small bowl and microwave at half power for about 2 minutes. Stir until smooth. If it won't smooth out, microwave at half power for 5 to 10 seconds more. Wait for a minute and then stir again. If using a whisk, be gentle to avoid air bubbles.
Pour over the peanut butter filling. Rotate the pan to evenly cover the filling. Alternatively, spread with a small offset spatula. Chill until completely set.
Release by turning upside down on a board. Use a hair blower set on high to briefly heat the edges of the pan until it drops out. Remove the paper. Turn it right side up.
Cut 5 across, 1 ½" and three down, 2 ⅔ inches. You can also cut these bars in half for smaller treats. For perfect cuts, run the knife under really hot water, wipe it quickly and melt down through the top layer with steady pressure, then cut straight down. Re-heat the knife for each cut.
Note: If it is very warm, you may want to refrigerate these if they soften too much.
Yield: 15 bars or 30 half size treats.

Notes

These bars can be made several days in advance when refrigerated. Longer if frozen. Thaw in the refrigerator overnight.

Use a commercial peanut butter such as Jif, Peter Pan or Skippy for best results

Shortening, such as Crisco, food grade cocoa butter or firm coconut oil prevents the chocolate from getting out of temper which can show up as white streaking or dots.

The graham cracker crumbs can be made by processing graham crackers until crumbs form.

I use Callebaut #811 chocolate callets which, while looking like chocolate chips are pure chocolate. I recommend using a fine chocolate. Guittard and Ghiradelli are two examples.

Either natural or Dutch cocoa can be used. Dutch will give a darker color to the base.

Nutrition