No Bake Peanut Butter Bars

These No Bake Peanut Butter Bars are rich, creamy and taste like a grown-up version of Reese's peanut butter cups. The light texture of the peanut butter layer pairs perfectly with the smooth dark chocolate topping, creating a chilled treat that feels indulgent but comes together with pantry ingredients.

Perfect to satisfy your sweet tooth, warm days when you do not want to use your oven or busy weeks and you're looking for a quilt-free snack to grab and go.

For similar recipes like this one, try our 4-Ingredient Peanut Butter Cookies or our Peanut Butter No Bake Cookies.

Ingredients

With just a quick trip to the grocery store, you will be ready to make this delicious treat.

See the recipe card below for the exact quantities of each ingredient.

• Natural Peanut Butter: Creates the creamy peanut butter layer; be sure it's well-mixed so the texture is consistent.
• Coconut Flour: Thickens the mixture without baking.
• Maple Syrup: Adds natural sweetness and binds the mixture.
• Dark Chocolate: Melts into a smooth chocolate layer.
• Coconut Oil: Helps the chocolate melt and set cleanly.

Gather your 8x8 pan, parchment paper, stand mixer, measuring cups and spoons, heat-proof bowl and saucepan for this one.

Variations

• Nut Butter: Swap peanut butter with almond butter for a slightly earthier flavor.
• Chocolate: Use milk chocolate or a chopped chocolate bar if you prefer a sweeter topping.
• Sweetener: Replace maple syrup with honey for a thicker, chewier bar.
• Flour Swap: Use almond flour for a softer, more traditional peanut butter bar texture.
• Crunchy Option: Stir in chopped peanuts or graham cracker crumbs for extra bite.
• Flaky Sea Salt: A finishing sprinkle that balances sweetness.

How to Make No Bake Peanut Butter Bars

Check out how quick and easy it was to make these sweet treats.

Line an 8-inch pan with parchment paper, leaving the sides long.

In a stand mixer add natural peanut butter, coconut flour, maple syrup and mix well until a thick dough consistency, ensuring the bottom gets incorporated. If you squish it between your fingers and it does not stick, add more peanut butter or maple syrup.

Transfer the peanut butter mixture into the pan and flatten with the back of a spoon or a flat measuring cup. Keep in the freezer to chill while prepping the chocolate.

Place chocolate and coconut oil in a heat proof bowl on a pot with about 1-2 inches of water, melt on low, stirring regularly.

Pour melted chocolate over the chilled bars and allow them to set for about an hour.

Slice bars into your preferred size.

Hint: It's important to mix the peanut butter thoroughly to distribute the oils.

Recipe Tips

• Press Firmly: Compact the peanut butter base with the back of a measuring cup so the bars slice cleanly.
• Cut with a Hot Knife: Run a knife under hot water, wipe dry and lightly press into the chocolate layer only to melt it. Repeat cleaning the knife as needed. Then cut again through the chocolate and bar for perfect edges.

Another recipe that's always a hit is our Reeses Peanut Butter Cookies.

Storage Instructions

• Counter: Store out of direct sunlight in an container on the counter for up to 2 days.
• Refrigerator: Once the bars are set, store in an airtight container for 5-6 days.
• Freezer: Freeze in a single layer, then move to a freezer-safe container for up to 3 months.

Serving Suggestions

• More Peanut Butter Treats: Peanut Butter Banana Muffins, Spider Cookies, Peanut Butter Banana Bread, 4-Ingredient Banana Bread, Peanut Butter and Jelly Bars, Peanut Butter and Jelly Muffins.
• Fun Peanut Butter Drinks: Peanut Butter and Jelly Shot and Peanut Butter Whiskey Shots.

No Bake Peanut Butter Bars Recipe FAQs