Chocolate Peanut Butter Bars

No Bake Chocolate Peanut Butter Bars

Chocolate peanut butter bars are thick, rich, and decadent. Made from simple ingredients, these are a delicious treat anytime of the year.

No Bake Chocolate Peanut Butter Bars
No Bake Chocolate Peanut Butter Bars

Chocolate peanut butter bars combine an alluring flavor combination that we all love: chocolate and peanut butter. In this easy dessert, velvety smooth chocolate sits on top of a thick layer of peanut buttery goodness. The peanut butter layer tastes remarkably similar to the center of a Reese’s Peanut Butter Cup. I would say that this is our own home made Reese’s Chocolate..:)

Chocolate Peanut Butter Bars

Course: DessertCuisine: BritishDifficulty: Easy


Prep time


Cooking time


Total time



These chocolate peanut butter bars taste just like peanut butter cups.


  • For the base
  • Unsalted Butter – 100 gms, melted

  • Creamy Peanut Butter – ¾ cup

  • Digestive Biscuits, powdered – 1 cup

  • Powdered Sugar – ¾-1 cup (adjust as per taste)

  • Salt – 1/8-1/4 tsp

  • For the topping
  • Dark Cooking Chocolate – 150 gms, chopped

  • Creamy Peanut Butter – 2 tbsp


  • Line a 7- or 8-inch square tin with parchment paper, leaving overhangs on all sides.
  • Mix together the melted butter and peanut butter till it is blended well.
  • To this, add the digestive biscuits, powdered sugar and salt and mix well.
  • Press this evenly into the lined tin and keep it in the refrigerator.
  • In a microwave safe bowl, mix together the dark chocolate and peanut butter and melt it in the microwave in 10-15s bursts till the chocolate is fully melted and mixed with the peanut butter.
  • Alternatively, you can also do this on the stove in a water bath.
  • Pour this chocolate-peanut butter mixture evenly on top of the peanut butter layer.
  • Cover it and refrigerate for a couple of hours till both layers are set.
  • To cut into desired shape without breaking the chocolate layer, use a knife dipped in hot water and wiped.
  • These bars can be kept refrigerated for at least a week.
  • They can be frozen as well and then thawed in the refrigerator when needed.

Recipe Video

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