Quick & Easy Chocolate Peanut Butter Bars (Perfect for Kids!)
These chocolate peanut butter bars are better than anything you can buy in a store, and they’re a perfectly easy, no-bake recipe to invite your kids into the kitchen to make with you!
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If you’re a fan of Reese’s peanut butter cups, you’re going to love today’s recipe! It’s a total throwback to my childhood, and it’s a perfect recipe to make with your kids.
It uses just a handful of basic ingredients you probably already have on hand, and you don’t even have to turn on the oven. Just mix everything together, press it into a pan, cover it with melty chocolate, and let it chill for an hour. That’s it!
Still not convinced?
When I let my teenager taste-test these yesterday, the first words out of his mouth (with absolutely no prompting from me) were:
“Mom, these are so much better than the store-bought kind.”
High praise from a kid who loves his Reese’s.
Why You’ll Love These Chocolate Peanut Butter Bars
- No-bake and super simple
- Made with basic pantry staples
- Perfect for kids to help make
- Great for parties, playdates, or after-school treats
- Taste like a homemade version of a Reese’s cup. Yumm!
Ready to make them yourself? Let’s get cooking!
Note: This recipe makes a generous 9×13 pan. If you’re serving a smaller crowd, you can easily cut everything in half and use an 8×8 pan instead.
Easy Chocolate Peanut Butter Bars
These delicious chocolate peanut butter bars are so easy to make. It's a quick and easy recipe that's perfect for getting kids involved in the kitchen.
Ingredients
Peanut Butter Layer
- 2 cups graham cracker crumbs (2 full sleeves)
- 1 cup salted butter, melted
- 2 cups powdered sugar
- 2 cups peanut butter
Chocolate Topping
- 2 tablespoons coconut oil or butter
- 2 cups (16 oz) semi-sweet chocolate chips
Instructions
- Line a 9×13-inch pan with parchment paper or lightly grease it. This makes removing and slicing the bars much easier later.
- To make the graham cracker crumbs: Crush graham crackers using a blender or food processor. Or, crush them in a plastic bag with a rolling pin.
- To make the peanut butter layer: In a large bowl, mix together the graham cracker crumbs, melted butter, powdered sugar, and peanut butter. Stir until everything is fully combined and smooth.
- Press the mixture evenly into the prepared pan. (I like to scoop it in with a rubber scraper and then press it down with the bottom of a large spatula to make the top as flat as possible.)
- To make the chocolate topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil (or butter). Microwave for 60 seconds, and then in 30-second intervals, stirring between each, until smooth and glossy.
- Pour the chocolate on top of the peanut butter layer, and spread it evenly with a spatula.
- Cover and refrigerate for at least one hour, or until the chocolate is set. Once firm, lift the bars out using the parchment paper and slice into squares.
Notes
- Store bars in an airtight container in the fridge for up to 1 week.
- These also freeze really well! Just separate layers with parchment paper.
- Let bars sit at room temperature for 20-30 minutes before trying to cut them. If you try to cut them straight out of the fridge, the chocolate on top will crack. They'll still taste delicious, but they won't look quite as nice.
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Full Step-by-step Guide with Pictures
Step 1: Crush the graham crackers.
I used my trusty Vitamix blender to crush the graham crackers. To get 2 cups of graham cracker crumbs, I used 2 full cracker sleeves (270 grams). Alternatively, you could use a food processor (that’s what we used growing up) or just put the graham crackers in a heavy duty plastic bag and whack them with a rolling pin (great for getting out frustration if it’s been a long week).
Step 2: Mix up the peanut butter layer.
In a large bowl (or in your food processor), combine the graham cracker crumbs with the butter and peanut butter. You don’t have to melt the butter completely, but it should be really soft. If it melts some, that’s fine. It’s very forgiving. I also like to microwave the peanut butter for a minute or so. Just make sure that there are no foil remnants from the seal on the edge of the jar if you’re going to put it in the microwave, or scoop it into a bowl first (ask me how I know that).
Once your first three ingredients are well combined, mix in the powdered sugar by hand until no white streaks remain.
Step 3: Press the peanut butter mixture into the pan.
You can use any 9×13 pan you like, but I have to say, I love my straight-sided metal pan. My husband bought it for my a few years ago, and it makes bars (like these) look so professional. But if you don’t have one, you can totally use a normal glass 9×13 pan, too. You’ll just have some bars that are curved on the bottom. I also recommend slightly greasing your pan, or lining it with parchment. It makes it so much easier to get the bars out of the pan when it’s time to cut them.
Once your pan is prepped, scoop the mixture into the pan and carefully spread it out all the way to the edges as evenly as possible. I spread it generally, and then I covered it with a layer of plastic wrap and pressed it all down with the bottom of a large spatula to make the top as flat as possible. The flatter the top, the smoother it will look when you add the chocolate (and the better they’ll look when you cut into them later).
Step 4: Add the chocolate layer.
In a microwave-safe bowl, combine 16 oz of chocolate chips and 2 tablespoons of coconut oil (or butter). Microwave for 60 seconds, then stir. Continue to microwave in 30-second intervals, stirring between each, until the chocolate is smooth and glossy. Make sure you don’t get any water into the chocolate, or it will seize (i.e. – get grainy and gross).
Once smooth, pour the chocolate on top of the peanut butter mixture and spread with a rubber scraper or offset spatula.
Step 5: Chill, cut & serve.
Cover and chill for at least an hour. Once set, remove from the fridge and let it warm back up on the counter for 20-30 minutes before cutting. If you try to cut it straight out of the fridge, the chocolate on top will crack. Cut into squares (I did 2-inch squares, but you could go smaller), and enjoy!
Frequently Asked Questions
How should I store chocolate peanut butter bars?
Store these bars in an airtight container in the refrigerator. They’ll stay fresh for up to 1 week.
Can I freeze chocolate peanut butter bars?
Yes! These bars freeze beautifully. Slice them first, then layer with parchment paper in a freezer-safe container. They’ll keep for up to 3 months. Thaw in the fridge or at room temperature.
Why add butter or coconut oil to the chocolate?
Adding butter or coconut oil helps the chocolate melt smoothly, makes it easier to spread, and keeps it from cracking too much when you slice the bars. It also gives the chocolate a softer bite once chilled.
Should I use creamy or chunky peanut butter?
You can use either! Creamy peanut butter works best for a smooth, classic texture. Crunchy peanut butter will give more texture to the bars. I usually prefer creamy, although this last time, I used crunchy and blended it a little with the graham cracker crumbs and it was amazing!
What size pan should I use?
For the doubled recipe, a 9×13-inch pan is ideal. Want a smaller batch? It’s easy to halve all the ingredient amounts and use an 8×8 pan instead.
How can my kids get involved in making this recipe?
This is a very kid-friendly, no-bake recipe. Kids can help measure, mix, press the base into the pan, and spread the chocolate (with a little supervision).