Peanut Butter Bars

I adore the marriage between chocolate and peanut butter. I am unaware of the length of their relationship but I do not see divorce in the near future. The salty nuttiness of peanuts joined with the rich sweetness of chocolate definitely supports the old adage; opposites attract. When I hear that peanut butter bars are being served at a picnic or potluck, I usually cower, mostly because past experiences with peanut butter bars have proven, how should I say it, yucky. Too gooey, too dry, too sweet, too rich, too, too, – too, well yucky. I happened upon this recipe, submitted by Nancy, on which was completely serendipitous considering I needed a dish to bring to a potluck today. No bake, even better so I took a chance. Ah-ha! At least five people asked for the recipe and I unashamedly sent them to my website. Well I am trying to increase readership. Place these on your next sweet treats to make list, you won’t be disappointed because I think you will agree that they taste suspiciously like a Reese’s® Peanut Butter Cup.

Peanut Butter Bars
2 cups graham cracker crumbs
2 sticks butter, melted
1 cup all natural peanut butter, I used Smucker’s
2 cups powdered sugar
1 1/2 cups semi sweet chocolate chips
4 T. more peanut butter

In a food processor pulse graham crackers until super fine. I used 16 whole Nabisco Grahams Original® crackers. But be sure that you have exactly 2 cups of whatever brand you use. To the fine crumbs add the melted butter, peanut butter, and powdered sugar. Pulse until mixture is blended and smooth. Press the peanut butter mixture into an ungreased 9 x 13 baking pan. Melt the chocolate chips and 4 T. peanut butter in the microwave in 25 second increments until melted and smooth. Pour over peanut butter batter and spread evenly. Chill for 30 minutes or until set. Remove to room temperature for at least 15 minutes then slice into bars.

Note: Here is where some of the reviewers had trouble. Some tried to cut the bars right from the refrigerator and found the chocolate separated from the base or they crumbled and cracked. So be sure to leave them out of the frige for 15 or more minutes before cutting with a very sharp knife, hot water on the knife is unnecessary. Mine sliced beautifully and held their shape. I think the natural peanut butter is much creamier giving a fudgier texture. Because I used a food processor I did not experience a grainy texture as some of the other reviewers reported.


  1. JenniMiddled
    Posted June 1, 2009 at 8:39 PM | Permalink

    I made these peanut butter bars for my family recently and got rave reviews. My son, 11 years old, loves peanut butter cups more than anything and he said these bars were even better than Reese's! That's the highest compliment. Thanks for sharing!

  2. Robin Sue
    Posted June 1, 2009 at 8:45 PM | Permalink

    JenniMiddled- Thanks for the comment. I am glad you all liked this recipe!

  3. Nikita
    Posted March 28, 2012 at 1:03 PM | Permalink

    Thanksf or the recipe! I made these using the graham crackers and another using crushed up chico sticks… it tasted like peanut butter fingers.

    • Robin Sue
      Posted March 28, 2012 at 1:27 PM | Permalink

      Thanks Nikita, so glad you liked these! We love them

  4. nicole
    Posted May 10, 2012 at 1:23 PM | Permalink

    Love these! Made a half batch of them for myself a week ago and my peanut butter hating family consumed all of them! Would like to make s full batch and pack them for lunches for the week. Do you have any idea how long they can be stored in the fridge for. Im guessing around 4-5 days? Thanks for the lovely recipe.

    • Robin Sue
      Posted May 10, 2012 at 1:30 PM | Permalink

      Hi Nicole,
      I am sure they would store fine in the fridge for that length of time. My guess is that they would freeze well too.

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