Peanut Butter Bars

Stack of peanut butter with chocolate on top. The front bar has a bite taken out of it.

These no bake Peanut Butter Bars are a quick and easy dessert with a sweet & salty peanut butter layer, and topped with melted peanut butter chocolate. It tastes exactly like a homemade Reese's but in bar form.

Course Dessert

Cuisine American

Keyword no bake peanut butter chocolate bars, peanut butter bars

Prep Time 10

Chill Time 4

Total Time 4 10

Servings

Calories 406kcal

Author Jessica - Together as Family

Equipment

Ingredients

Peanut Butter Bars

3 cups whole Nilla Wafers
2 cups powdered sugar
1 cup creamy peanut butter
12 tablespoons salted butter melted
1 teaspoon vanilla extract

Chocolate Peanut Butter Topping

1 cup chocolate chips (semi-sweet, milk, or dark)
1/4 cup creamy peanut butter

Instructions

Prepare a square 8x8 baking pan by lining with parchment paper, wax paper, or aluminum foil. Be sure and leave an overhang so you can easily pull the bars out by it.
Make The Peanut Butter Bars : Add the Nilla wafers into a large 9-cup food processor and pulse until fine crumbs form (that resemble sand). About 1-2 minutes.
^{*If you don't own a larger food processor then simply pulse the Nilla wafers into fine crumbs (in whatever size food processor/chopper you have), and then add them into a large mixing bowl and combine with the remaining ingredients below. You might have to use an electric hand mixer to make it mix together well.}
3 cups whole Nilla Wafers
Add in the powdered sugar and pulse a few times to combine.
2 cups powdered sugar
Add in the creamy peanut butter, melted butter, and vanilla extract. Blend together until a smooth and soft dough forms. About 2-3 minutes.
1 cup creamy peanut butter, 12 tablespoons salted butter, 1 teaspoon vanilla extract
Scoop the peanut butter dough into the prepared pan. Press it down into an even layer. Set aside for now.
Make The Chocolate Peanut Butter Topping : Place the chocolate chips and creamy peanut butter into a microwave-safe bowl. Heat for 60 seconds and then stir it really well. If needed, heat in 10-second increments until it's melted and smooth.
Pour the melted chocolate mixture over the peanut butter bars inside the pan. Use a spatula to smooth out the top into an even layer.
Cover the pan with plastic wrap, or a lid, and refrigerate for at least 4-6 hours before cutting into squares and serving.
^{*It's important that you give the bars plenty of chill time in the fridge so they can set, come together, and firm up nicely. This will also make them much easier to cut.}

Notes

Nilla Wafers : Measure out 3 cups of whole vanilla wafers and then crush them in the food processor. Do not measure 3 cups of crushed/finely ground Nilla Wafers.

Food Processor : You need a larger food processor for this recipe. At least a 9-cup one. If you don't have a food processor, or have a smaller one, then the most important thing is to finely ground the Nilla Wafers in whatever size food process or food chopper you own, and then combine everything together in a mixing bowl using a handheld mixer or spoon to mix it well.

Recipe FAQ's -

How Should I Store Peanut Butter Bars?
- Store these peanut butter bars in an airtight container, or cover the pan with plastic wrap or foil, in the fridge for up to 1 week.
- As these bars sit out at room temperature they will soften and the chocolate layer will get really soft and start to melt to the touch.
- To Freeze These Bars : Wrap the bars tightly in plastic wrap and then in foil. Place the wrapped bars inside a freezer-safe Ziploc bag and freeze for up to 3 months. When ready to eat, thaw them in the fridge for a few hours before serving.
What's The Best Way To Cut Bars To Get Clean Slices?
- To get clean slices of the peanut butter bars, it's a good idea to first chill the bars in the fridge until they are firm (as directed in the recipe). This will make them easier to cut without the chocolate topping cracking and peanut butter filling squishing out. So my #1 tip is to make sure they have plenty of chill time in the fridge.
- When you're ready to cut the bars, remove the pan from the fridge and use a sharp knife to cut them into squares. It also helps if you line the pan with parchment paper and leave some overhang, that way you can easily grab the bars out of the pan which makes it easier to cut squares out of them.
- Another trick you can try is to run your knife under hot water, and then drying it off, between each cutting.
- If that chocolate layer does crack some, it's ok, simply use a spatula or your finger, to smooth it back out.
Variation Ideas
- Crunchy Peanut Butter : Use crunchy peanut butter for more texture in these bars. I don't like using crunchy peanut butter for all the peanut butter in this recipe, but rather I sometimes will use crunchy peanut butter in just the chocolate peanut butter top layer.
- Graham Crackers : Traditionally these bars are usually made with graham cracker crumbs but I love the Nilla Wafers better in this recipe. If wanted, substitute graham crackers for the Nilla Wafers.
- Unsalted Butter : If all you have is unsalted butter then just be sure to add a pinch of salt (like 1/4 teaspoon) in with the melted butter and other ingredients.
- Chocolate Chips : Use any variety you prefer. You could even use peanut butter chips instead for even more peanut butter flavor. Use semi-sweet, dark, or milk chocolate for that melted top layer with the peanut butter. I prefer using semi-sweet chocolate chips because it's the perfect balance between sweet and unsweetened compared to all the other sweetness in the bars.

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