This is the no-bake dessert that’s basically a giant homemade Reese’s cup cut into 24 perfect squares — and the one I make every time someone needs an emergency dessert in 30 minutes flat. Chocolate peanut butter bars takes graham cracker crumbs mixed with melted butter, powdered sugar, and creamy peanut butter pressed into a 9×13 pan, then topped with melted dark chocolate mixed with more peanut butter and sprinkled with flaky sea salt.
Fun fact: the Reese’s Peanut Butter Cup was invented in 1928 by H.B. Reese, a former dairy farmer who founded the H.B. Reese Candy Company in Pennsylvania. Hershey’s bought the company in 1963 for $23.5 million. The bar version (“Reese’s bars”) was popularized as a homemade copycat in 1970s American church cookbooks under names like “Easy Reese’s Bars,” “Buckeye Bars,” and “Peanut Butter Squares.” Same dessert, different names.
Why this recipe works
- USE CREAMY (not chunky) PEANUT BUTTER. Chunky peanut butter doesn’t blend smooth. Skippy/Jif > natural for this recipe.
- CHILL UNTIL FULLY FIRM. 2 hours minimum, ideally overnight. Cutting before fully set = messy gooey squares.
- FLAKY SEA SALT ON TOP. Maldon or fleur de sel. Salt + sweet = the magic combo that makes these addictive.
Nutrition information
- Calories: 320 kcal per bar
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 22 g
- Sodium: 180 mg
- Sugar: 22 g
Pro tips for the best chocolate peanut butter bars
- Slice with a HOT knife. Dip in hot water, wipe dry, slice. Cuts through chocolate without cracking.
- Use a 9×13 GLASS pan for prettier presentation (you can see the layers through the side).
- Add chopped peanuts to the chocolate layer for extra crunch — 1/2 cup sprinkled on top before chilling.
- For a thicker chocolate layer, increase chocolate to 2 cups and peanut butter to 3/4 cup.
Frequently asked questions
Can I use natural peanut butter?
Not recommended — natural PB separates and makes the bars grainy. Use creamy Skippy, Jif, or similar processed peanut butter for best texture.
How long do they keep?
1 week in the fridge in an airtight container, or 3 months in the freezer. Thaw at room temp 15 min before eating.
Can I make them gluten-free?
Yes — sub gluten-free graham crackers (Pamela’s makes great ones). Same technique, GF result.
Can I use milk chocolate?
Yes — milk chocolate makes them sweeter, more candy-bar-like. Dark chocolate balances the sweetness better.
Why is my chocolate cracking when I cut?
Bars are too cold or knife isn’t hot enough. Let bars sit at room temp 10 min before slicing, AND use a HOT knife (dip in hot water).
