No-Bake Peanut Butter Bars

    1 hour 25 minutes

    These super easy bars are great for a quick chilled dessert or a snack for the kids on a hot day. I can't get enough!

    2315 people made this

    Serves: 12 

    • 250g butter or margarine, melted
    • 2 cups sweet biscuit crumbs
    • 2 cups (300g) icing sugar
    • 1 cup (250g) peanut butter
    • 1 1/2 cups dark chocolate chips
    • 4 tablespoons peanut butter

    Preparation:25min  ›  Extra time:1hour chilling  ›  Ready in:1hour25min 

    1. In a medium bowl, mix together the butter or margarine, biscuit crumbs, icing sugar and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 20x30cm baking tray.
    2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

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    Reviews in English (2167)


    Kids said that these are better than Reese's! Very tasty. Has anyone tried using just 1 stick of butter successfully? I'll let you know if it works! UPDATE: I made these with 1 1/2 sticks of butter with equally delicious results. I will update again trying 1 stick...UPDATE #2: Okay, I tried one stick of butter - the taste is still delicious! The only difference is that the peanut butter part is a little more crumbly...doesn't hold together quite as you decide how much butter you want to use!  -  22 Mar 2008  (Review from Allrecipes USA and Canada)


    These have become an absolute staple in my house! Also, it is my total standard recipe for 'gotta-bring-something-sweet' to 'fill-in-the-blank'. SO easy, SO fast and terrific for satisfying those cravings. I chill the peanut butter base for 15 or 20 minutes before topping with the chocolate so the warm chocolate doesn't melt into the peanut butter too much, making spots of too thick chocolate and leaving other areas spread too thin!  -  07 Dec 2007  (Review from Allrecipes USA and Canada)


    These were great! I was a little worried because I used natural peanut butter and the bottom layer was really runny when I put it in the pan. I am glad I kept them refrigerated because they do soften quickly at room temperature but all in all, they turned out great. Everyone who tried them loved them and my friend wanted the recipe. I had hoped to find a review saying they work even with natural peanut butter but couldn't find one, so now you know! I'm sure they are firmer with regular peanut butter but I'll save myself the hydrogenated oil! UPDATE: This has become a staple in our house as well as many of our friends. I still prefer natural peanut butter, and I've found Skippy Natural works the best, but you can do with other kinds like Laura Scudders, etc. Just keep them in the fridge!  -  16 Mar 2008  (Review from Allrecipes USA and Canada)