No-bake peanut butter bars
No-bake peanut butter bars taste just like those famous chocolate peanut butter cups, but made in one big pan to share with the whole family. The rich, nutty base gets a slight crunch from cookie crumbs and is topped with a silky layer of milk chocolate; you just mix, press into the pan and let the refrigerator do the rest.
- Difficulty
- Very easy
- Prep
- 20 min
- Cook
- 5 min
- Rising or chilling
- 2 hr
- Total time
- 2 hr 25 min
- Method
- Chilled
Ingredients
Peanut butter base
Chocolate topping
Instructions
Step 1
Line a 20 cm square pan with parchment paper so it covers two opposite sides and hangs over a little to make lifting handles. The base is very rich and soft, so the parchment is what lets you lift the whole slab out in one piece. The pan is ready when the paper lies flat against the bottom and doesn't bunch up in the corners.
Step 2
Melt 115 g unsalted butter, pour it into a bowl with 250 g peanut butter and stir until blended, then add 150 g graham cracker crumbs, 180 g powdered sugar and a pinch salt and mix well. Powdered sugar dissolves quickly in the warm fat, keeping the base smooth rather than gritty. The mixture is right when it looks like damp sand, holds together firmly when squeezed and shows no white streaks of sugar.
Step 3
Tip the mixture into the pan and press it down very firmly with the flat bottom of a glass, spreading it evenly right into the corners. A well-compacted base cuts into neat square bars instead of crumbling. The base is right when the surface is flat and smooth, evenly thick and free of dips.
Step 4
Put 170 g chopped milk chocolate and 30 g peanut butter in a bowl, microwave in thirty-second bursts, stirring after each one, then pour it over the base and spread it smooth. Short bursts keep the chocolate from scorching and help it stay glossy. The topping is right when it covers the base in a smooth, shiny brown layer with no bits of chocolate left.
Step 5
Put the pan in the refrigerator for about two hours, then leave it out for about ten minutes, lift the slab out by the parchment and cut it into sixteen bars with a warmed knife. The short rest at room temperature keeps the chocolate from cracking as the knife goes through. The bars are right when the cuts are clean and the two layers are distinct and haven't slid apart.
Equipment
- Mixing bowl
- Spatula
- Square pan
- Parchment paper
- Microwave
- Refrigerator
- Kitchen scale
Tips
- Regular smooth peanut butter gives the most reliable results, while natural peanut butter tends to separate and makes the base crumbly.
- You can swap the graham cracker crumbs for the same weight of digestive biscuit crumbs.
- Sprinkle a few crushed roasted peanuts or a little flaky sea salt over the chocolate while it is still wet for an extra-tempting finish.
Storage
Store the bars in an airtight container in the refrigerator for up to a week, with parchment paper between the layers. You can also freeze them for up to two months; let them sit out for about fifteen minutes before eating so the base softens again.
Common problems and how to fix them
- The chocolate layer cracks when cut.
- The bars were too cold when cut. Leave them at room temperature for about ten minutes, and dip your knife in hot water and wipe it dry before each cut.
- The base is too soft and sticky.
- The peanut butter separated, or there weren't enough cookie crumbs. Use a well-blended smooth peanut butter and add a few more crumbs until the mixture holds together when squeezed.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
