This is the no-bake dessert that’s basically a giant homemade Reese’s cup cut into 24 perfect squares — and the one I make every time someone needs an emergency dessert in 30 minutes flat. Chocolate peanut butter bars takes graham cracker crumbs mixed with melted butter, powdered sugar, and creamy peanut butter pressed into a 9×13 pan, then topped with melted dark chocolate mixed with more peanut butter and sprinkled with flaky sea salt.
Fun fact: the Reese’s Peanut Butter Cup was invented in 1928 by H.B. Reese, a former dairy farmer who founded the H.B. Reese Candy Company in Pennsylvania. Hershey’s bought the company in 1963 for $23.5 million. The bar version (“Reese’s bars”) was popularized as a homemade copycat in 1970s American church cookbooks under names like “Easy Reese’s Bars,” “Buckeye Bars,” and “Peanut Butter Squares.” Same dessert, different names.
Why this recipe works
USE CREAMY (not chunky) PEANUT BUTTER. Chunky peanut butter doesn’t blend smooth. Skippy/Jif > natural for this recipe.
CHILL UNTIL FULLY FIRM. 2 hours minimum, ideally overnight. Cutting before fully set = messy gooey squares.
FLAKY SEA SALT ON TOP. Maldon or fleur de sel. Salt + sweet = the magic combo that makes these addictive.
Ingredients
Makes 24 bars.
Peanut butter base:
2 cups graham cracker crumbs (about 16 crackers)
1 cup creamy peanut butter (not natural)
1 cup unsalted butter, melted
2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Chocolate topping:
1.5 cups (250 g) semisweet or dark chocolate chips
1/2 cup creamy peanut butter
1 tsp vanilla extract
Flaky sea salt for finishing
Instructions
Step 1: Crush the graham crackers
Place graham crackers in a food processor; pulse to fine crumbs. Or place in a zip-top bag and crush with a rolling pin. Measure 2 cups.
Step 2: Mix the peanut butter base
In a large bowl, combine graham cracker crumbs, melted butter, 1 cup peanut butter, powdered sugar, vanilla, and salt. Stir until uniform and well combined. Mixture should be sandy and hold together when pressed.
Step 3: Press into the pan
Line a 9×13 inch baking pan with parchment paper (leave overhang for easy removal). Press the peanut butter mixture firmly and evenly into the pan, using the bottom of a measuring cup to compact tightly. The more compressed, the better the bars hold together.
Step 4: Melt the chocolate topping
In a microwave-safe bowl, combine chocolate chips, 1/2 cup peanut butter, and vanilla. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (usually 90 seconds total). Or use a double boiler.
Step 5: Pour and spread chocolate
Pour the melted chocolate-peanut butter mixture over the pressed base. Use an offset spatula to spread evenly to all corners. Sprinkle generously with flaky sea salt.
Step 6: Chill until firm and slice
Refrigerate at least 2 hours, ideally overnight, until completely firm and chocolate is set. Lift bars out by parchment overhang. Slice into 24 squares using a sharp knife dipped in hot water (wipe between cuts). Store in fridge.
Nutrition information
Calories: 320 kcal per bar
Protein: 5 g
Carbohydrates: 30 g
Fat: 22 g
Sodium: 180 mg
Sugar: 22 g
Pro tips for the best chocolate peanut butter bars
Slice with a HOT knife. Dip in hot water, wipe dry, slice. Cuts through chocolate without cracking.
Use a 9×13 GLASS pan for prettier presentation (you can see the layers through the side).
Add chopped peanuts to the chocolate layer for extra crunch — 1/2 cup sprinkled on top before chilling.
For a thicker chocolate layer, increase chocolate to 2 cups and peanut butter to 3/4 cup.
Frequently asked questions
Can I use natural peanut butter?
Not recommended — natural PB separates and makes the bars grainy. Use creamy Skippy, Jif, or similar processed peanut butter for best texture.
How long do they keep?
1 week in the fridge in an airtight container, or 3 months in the freezer. Thaw at room temp 15 min before eating.
Can I make them gluten-free?
Yes — sub gluten-free graham crackers (Pamela’s makes great ones). Same technique, GF result.
Can I use milk chocolate?
Yes — milk chocolate makes them sweeter, more candy-bar-like. Dark chocolate balances the sweetness better.
Why is my chocolate cracking when I cut?
Bars are too cold or knife isn’t hot enough. Let bars sit at room temp 10 min before slicing, AND use a HOT knife (dip in hot water).
