No-Bake Chocolate Peanut Butter Bars

No-Bake Chocolate Peanut Butter Bars

These square bars have a thin, dark chocolate base beneath a thicker peanut butter layer, with chopped roasted peanuts on top. They set in the refrigerator rather than the oven. Let the chocolate base firm up before adding the filling so the layers stay distinct, then chill the assembled bars until they feel firm through the center. Refrigerator temperature and peanut butter choice can affect how long that takes.

Prep: 25 minutes   Active melting: 1 to 2 minutes   Total: about 2 hours 25 minutes, including chilling   Makes: 16 bars

Ingredients for No-Bake Chocolate Peanut Butter Bars

• 1 1/2 cups semisweet chocolate chips (255g)
• 1 cup creamy peanut butter, divided (about 260g): 2 tablespoons for the base and 14 tablespoons for the filling
• 1/2 cup unsalted butter, softened (115g)
• 2 cups powdered sugar (240g)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt, or to taste
• 1/3 cup chopped roasted peanuts (45g)
• Optional: a small pinch of flaky salt

Conventional creamy peanut butter gives the filling a more predictable set. If the peanut butter or butter is salted, reduce or omit the fine salt.

How to Make No-Bake Chocolate Peanut Butter Bars

1. Line the pan: Line an 8-inch-square pan with parchment, leaving overhang on two opposite sides for lifting out the bars.
2. Make the chocolate base: Combine the chocolate chips and 2 tablespoons peanut butter in a microwave-safe bowl. Microwave at medium power for 30 seconds and stir. Continue in 15- to 20-second bursts, stirring each time, until smooth, about 1 to 2 minutes total. Spread evenly in the pan and refrigerate for 15 to 20 minutes, until set to the touch and no longer smears with gentle contact.
3. Mix the filling: Stir the softened butter and remaining 14 tablespoons peanut butter until smooth, with no visible butter streaks. Mix in the vanilla and fine salt, then gradually add the powdered sugar. The filling should be thick enough to hold its shape but still spreadable.
4. Add the filling: Place it over the set chocolate and gently press or spread it to the edges. Avoid dragging hard across the base, which can pull up the chocolate.
5. Top and chill: Scatter the chopped peanuts over the filling while it is soft and press them in lightly. Add the flaky salt, if using. Refrigerate uncovered for about 2 hours, until the center feels firm and the layers do not shift when lifted.
6. Cut into squares: Lift out the slab using the parchment. If it is very hard, let it stand briefly at room temperature. Cut into 16 squares with a warm, dry knife, wiping the blade between cuts to help prevent the chocolate base from cracking.

Peanut Butter and Melting Notes

Natural peanut butter may separate and leave the filling softer or oilier. If using it, stir it thoroughly before measuring and allow extra chilling time if the center is not firm.

To melt the chocolate without a microwave, set a heatproof bowl over gently simmering water and stir until smooth. Keep water and steam out of the chocolate.

Milk Chocolate Variation

For a sweeter, milder base, replace the semisweet chocolate chips with the same amount of milk chocolate chips. The bottom layer will be lighter than in the main version.

Serving and Storage

Serve the bars chilled, or let them stand briefly for a softer bite. Store them in an airtight container in the refrigerator, with parchment between layers if stacking.

For a make-ahead option, freeze the bars in an airtight container with parchment between layers for up to about 2 months. Thaw in the refrigerator; their texture may change after freezing.

For another chilled dessert, try these No-Bake Banana Split Dessert Bars. For a softer chocolate dessert, see this Easy Chocolate Mousse.

Nutrition

Approximate nutrition per bar, based on 16 bars: 300 calories, 6g protein, 20g fat, and 28g carbohydrates. Per 100g: approximately 525 calories, 10g protein, 35g fat, and 49g carbohydrates. Values vary with the chocolate and peanut butter used.