No Bake Peanut Butter Bars – Quick, Decadent & No Oven Required -

½ cup (113 g) unsalted butter, melted
1 cup (250 g) creamy peanut butter (not natural‑style)
1 ⅓ to 2 cups powdered sugar (confectioners’ sugar)
1 cup graham cracker crumbs (≈8 sheets) or vanilla wafer crumbs (optional – for structure) Sally’s Baking Addiction+1

Instructions

Line an 8‑inch or 9‑inch square baking pan with parchment paper or foil, leaving an overhang for easy removal.
In a medium bowl, combine the melted butter and creamy peanut butter until smooth.
Stir in the powdered sugar and graham cracker crumbs (or vanilla wafer crumbs) until the mixture is thick and holds together when pressed.
Press the mixture evenly into the prepared pan, forming a firm layer.

In a microwave‑safe bowl (or using double boiler), melt the chocolate chips together with the 2 Tbsp peanut butter, stirring every 30 seconds until completely smooth.
Pour or spread the melted chocolate mixture evenly over the peanut butter base.
Refrigerate the pan until the chocolate is fully set and the bars are firm (about 1‑2 hours).

Using the parchment/foil overhang, lift the set bars out of the pan and place on a cutting board.
With a sharp knife, cut into 16‑20 squares (depending on size preference).
Serve chilled or at room temperature.

Use creamy peanut butter (not natural‑separation type) so the bars set properly. The Pioneer Woman
Thoroughly press the base layer firmly into the pan so it will hold together when cut.
Cool completely in the fridge before slicing—this helps clean cuts and crisp edges.
For sharper cuts, run the warm knife under hot water, dry it, then slice; wipe between cuts.
To avoid grainy texture, ensure powdered sugar is fully incorporated and no lumps remain. Culinary Hill

Nut‑free version: Use sun butter or almond butter instead of peanut butter; ensure toppings are nut‑free.
Crunchy base add‑in: Stir in chopped peanuts or crushed pretzels into the base for added texture.
Chocolate variety: Use milk or dark chocolate for the topping; sprinkle sea salt on top for contrast.
Mini cups version: Press the base mixture into mini muffin cups, top with chocolate, chill and serve as mini bars.