Chocolate Peanut Butter Bars

If you’ve ever wished for a dessert that tastes like a cross between a fudgy brownie and a Reese’s cup but requires zero oven time, these Chocolate Peanut Butter Bars are your dream come true. No-bake, one bowl (plus a microwave for the topping), and pantry-friendly, they’re rich, creamy, with just the right amount of crunch from biscuit crumbs.

Promise: You’ll end up with bars that slice cleanly, hold their shape at room temperature, and deliver a smooth melt-in-the-mouth balance of salty peanut butter and silky chocolate.

Pro tip: Chill the base for at least 20 minutes before topping with chocolate. This ensures sharp, bakery-worthy layers without messy swirls.

Why This Recipe Works

Even though this is “no-bake,” there’s science at play:

• Peanut butter as a fat binder: Natural peanut butter separates, but commercial creamy peanut butter suspends fat evenly—essential for lifting up the biscuit base without it crumbling.
• Confectioners’ sugar (icing sugar): Provides bulk and sweetness while absorbing excess oils, helping the mixture set firm. Grainer sugars (like caster) don’t dissolve well and leave a gritty bite.
• Butter + chocolate topping synergy: Butter softens melted chocolate, preventing it from snapping too hard when cut. This way, every square breaks cleanly rather than shattering.

Ingredients (with weights, cups & purpose)

For the Peanut Butter Base

• Digestive biscuits (or graham crackers) — 200 g (~14 biscuits) — crushed to fine crumbs | structure, crunch
• Unsalted butter, melted — 115 g (½ cup) | binds crumbs, adds richness
• Creamy peanut butter (not natural) — 200 g (¾ cup) | flavor + fat to hold base
• Icing sugar — 125 g (1 cup) | sweetener, thickener, stabilizer

For the Chocolate Topping

• Semi-sweet or dark chocolate (50–60% cocoa) — 225 g (8 oz) | rich, balanced glaze layer
• Smooth peanut butter — 60 g (¼ cup) | softens chocolate layer, prevents cracking

Yield

One 8-inch (20 cm) square pan → 16 bars (2×2-inch pieces).

Equipment

Required:

• 8-inch (20 cm) square pan
• Mixing bowl & spoon
• Silicone spatula
• Digital kitchen scale
• Baking paper/parchment

Nice to have:

• Food processor (for even crumbs, though rolling pin works fine)
• Offset spatula (for smooth chocolate spreading)
• Bench scraper (for cleaner slicing)

Step-by-Step Instructions

Step 1: Prepare Pan (2 min)

Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
Visual cue: Corners should be sharp; parchment clings snugly.

Step 2: Make Biscuit Peanut Butter Base (10 min)

1. Crush biscuits into fine crumbs (processor/rolling pin).
2. In a large bowl, combine crumbs + melted butter + peanut butter + icing sugar.
3. Mix until mixture resembles damp sand that presses together.

Checkpoint: When pressed into the bowl, mixture should hold shape without crumbling apart.

Step 3: Press & Chill Base (20–25 min)

Pour mixture into lined pan. Press evenly with spatula or back of a glass.
Visual cue: Flat, even surface; no loose crumbs.
Chill in fridge for 20–25 minutes (this sets fat and stabilizes the crust).

Step 4: Melt Chocolate Topping (5 min)

Microwave chopped chocolate + peanut butter in 20-second bursts, stirring after each until smooth.
Avoid: Overheating—chocolate will seize.
Topping should look glossy and flow like thick honey.

Step 5: Assemble & Chill (45 min–1 hr)

Pour melted topping over chilled base. Spread evenly.
Tap pan lightly to release bubbles.
Chill for at least 45 minutes, or overnight for best slicing.

Step 6: Slice & Serve

Remove from fridge, let sit at room temperature for 5 minutes before cutting.
Pro tip: Dip knife in hot water, wipe dry, slice in one smooth motion.

Troubleshooting: Common Failures & Fixes

Problem: Crumbly base

• Likely cause: Too few crumbs bound; not enough peanut butter.
• Fix: Add 1–2 Tbsp melted butter or peanut butter, remix.

Problem: Chocolate topping cracks when cutting

• Cause: Used plain melted chocolate without added peanut butter/butter.
• Fix: Always blend fat into topping. Next time, cut bars at room temp.

Problem: Bars greasy or oily

• Cause: Natural (separating) peanut butter used.
• Fix: Use creamy commercial PB or whisk separated oils thoroughly.

Problem: Chocolate sets streaky/dull

• Cause: Chocolate overheated (burnt or seized).
• Fix: Melt gently, stir in reserved chocolate chunks to bring down temperature.

Problem: Bars too sweet

• Cause: Overfilled with sugar or using very sweet milk chocolate topping.
• Fix: Stick to semi-sweet chocolate; reduce icing sugar by 30 g next time.

Substitutions & Variations

• Egg-Free → Already eggless!
• Dairy-Free → Sub dairy-free butter (like Nutralite) + vegan chocolate. Tested: base holds equally firm.
• Gluten-Free → Use GF digestives or oat biscuits. Slightly softer crust; chill an extra 10 mins.
• Nut Allergy Option → Sunflower seed butter or Biscoff spread works (flavor profile shifts to spiced caramel).
• Flavor Swaps: Add pinch of cinnamon in base, orange zest into chocolate topping, or swirl raspberry jam between layers for PB&J vibes.

Scaling (Ingredients Table)

Storage, Make-Ahead & Freezing

• Counter: 2 days in airtight container (if under 25°C).
• Fridge: 1 week; bring to room temp for best flavor.
• Freezer: 2 months; wrap tightly in parchment + foil. Thaw overnight in fridge.

Avoid freezing the whole block: chocolate may bloom (white patches). Freeze as cut bars instead.

Serving Suggestions & Pairings

• Drizzle with caramel sauce for extra indulgence.
• Sprinkle flaky sea salt on chocolate before chilling (balances sweetness).
• Pair with cold coffee, vanilla ice cream, or tart berry compote to cut richness.

FAQs

1. Can I replace digestive biscuits with Marie biscuits or Oreos?
Yes Marie yields lighter crunch, Oreos make it richer (skip sugar by 20 g).

2. How do I prevent greasy separation?
Always use creamy peanut butter (Skippy, Sundrop, or Jif in India). Stir natural PB well but results vary.

3. How do I double the recipe?
Make in a 9×13 pan using scaling table above. Thickness stays the same.

4. Can I bake these instead of chilling?
No need this is designed as a no-bake set bar. Baking will dry out and crumble the base.

5. How to make it less sweet?
Reduce icing sugar by 30 g and use 70% dark chocolate for topping.

6. Can I use an OTG/air fryer?
Not required—this recipe is no-bake. Just need fridge/freezer.

Notes from My Kitchen (Testing Log)

• Batch 1: Used natural peanut butter → bars leaked oil, base soft. Lesson: stick to creamy commercial PB.
• Batch 2: Skipped butter in topping → chocolate cracked badly on cutting. Fixed with ¼ cup PB added.
• Batch 3: Reduced sugar drastically → bars lacked structure, didn’t set well. Returned to 125 g icing sugar.
• Final Version: Balanced sweet-salty, smooth cut, layers held at room temp for 2 hrs. This is the version shared.

Nutrition & Disclaimer

Approx. per bar (based on 16 servings):

• Calories: ~255 kcal
• Fat: 16 g
• Carbs: 23 g
• Protein: 5 g

Values are estimates; vary with brands and portion size. Always follow food-safety best practices (store chilled if hot weather).

Chocolate Peanut Butter Bars

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Calories

255

kcal

Total time

1

hour 

40

minutes

Chill Time:
65–90 minutes (base 20–25 minutes + topping 45–60 minutes)

Two-layer no-bake bars with a dense, fine-crumb peanut-biscuit base and a glossy chocolate-peanut butter topping. Clean slices, pantry-friendly,

Ingredients

Peanut Butter Base:

• Digestive biscuits or graham crackers — 200 g (about 14 biscuits) — crushed fine

• Unsalted butter, melted — 115 g (1/2 cup)

• Creamy peanut butter (not natural) — 200 g (3/4 cup)

• Icing sugar (confectioners’ sugar) — 125 g (1 cup), sifted

• Chocolate Topping:

• Semi-sweet or dark chocolate 50–60% — 225 g (8 oz), chopped

• Smooth peanut butter — 60 g (1/4 cup)

• Optional Finish:

• Flaky sea salt a pinch, for balance

Directions

• Prepare Pan (2 minutes)
  Line an 8-inch (20cm) square pan with parchment, leaving 3–4cm overhang on two sides for lifting.
  Visual cue: Parchment sits flat with tight corners to keep layers sharp.
• Make the Base (8–10 minutes)
  Crush biscuits to fine crumbs (processor or bag + rolling pin).
  In a bowl, mix crumbs, melted butter, creamy peanut butter, and icing sugar until fully combined.
  Visual cue: Mixture feels like damp sand and presses together without cracking.
  Checkpoint: Squeeze some mixture in your hand—should hold shape, not oily, not crumbly.
• Press and Chill Base (20–25 minutes)
  Tip mixture into lined pan; press firmly and evenly with a spatula or the base of a flat glass.
  Visual cue: Smooth, compact surface with no loose crumbs.
  Chill in the fridge 20–25 minutes until the fat sets and the base firms.
• Make Chocolate Topping (4–6 minutes)
  In a microwave-safe bowl, heat chopped chocolate and peanut butter in 20-second bursts, stirring between each, until melted and smooth.
  Avoid boiling; overheating can seize chocolate.
  Visual cue: Glossy, pourable topping that flows like thick honey.
• Assemble and Final Chill (45–60 minutes)
  Pour topping over cold base; spread to edges with an offset spatula.
  Tap pan gently to release air bubbles. Sprinkle a pinch of flaky salt if using.
  Chill 45–60 minutes, or until set enough to cut cleanly. Overnight is best for razor edges.
• Slice and Serve (5–10 minutes)
  Lift slab out by parchment overhang. Let rest 5 minutes at room temperature to prevent topping cracks.
  Slice into 16 squares (2×2 inches/5×5cm).
  Pro tip for clean cuts: Warm the knife in hot water, wipe dry, cut in one motion, wiping between cuts.

Notes

• Troubleshooting (Quick)
  Crumbly base: Add 1–2 tbsp melted butter or peanut butter; mix again and repack.
  Topping cracks: Let sit 5 minutes before slicing; always include the 60 g PB in topping.
  Oily seepage: Switch to creamy commercial peanut butter (not natural/separating).
  Dull/streaky chocolate: Melt gently; if overheated, stir in a few fresh chocolate pieces to bring down temperature.
• Recipe Notes (from testing)
  Natural peanut butter caused oily seepage and a softer base; creamy commercial PB gave the best set and clean slices.
  Adding peanut butter to the chocolate topping prevents a hard snap and cracking on slicing.
  Reducing icing sugar too much weakened structure; 125 g gave the best balance of sweetness and set.
  Best slicing came after an overnight chill plus warming the knife between cuts.