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No-Bake Chocolate Peanut Bars

These no-bake chocolate peanut bars are a simple, mess-free treat made by melting chocolate and mixing it with creamy peanut butter, honey, and crunchy graham crackers. Once pressed into a pan and chilled, they develop a rich, gooey texture with a satisfying crunch, perfect for a quick sweet fix. The result is a decadent, layered bar that’s both nostalgic and irresistibly sticky.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 3 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g semi-sweet chocolate chips or dairy-free chocolate chunks
  • 50 g unsalted butter or coconut oil for dairy-free
  • 1 cup creamy peanut butter natural preferred for richer flavor
  • 1/4 cup honey or maple syrup for sweetness and binding
  • 1 1/2 cups crushed graham crackers or cookies adds crunch and texture
  • a pinch salt to enhance flavors

Equipment

  • 20cm (8-inch) square pan
  • Double boiler or microwave
  • Spatula
  • parchment paper
  • Knife

Method
 

  1. Start by lining your square pan with parchment paper, leaving some overhang for easy removal. In a heatproof bowl, melt the chocolate chips and butter together using a double boiler or microwave in short bursts, stirring until smooth and glossy. Let it cool slightly while you prepare the peanut mixture.
  2. In a mixing bowl, combine the creamy peanut butter, honey, and a pinch of salt. Mix everything together until the mixture is silky and smooth—this smells nutty and sweet, and should feel soft and pliable.
  3. Fold in the crushed graham crackers or cookies into the peanut mixture, ensuring an even distribution of crunch and flavor. The texture should become slightly sticky but still hold together.
  4. Pour the peanut mixture into your prepared pan. Use a spatula to press it firmly into an even layer, smoothing out the surface. Chill in the fridge for about 15 minutes so it firms up a little.
  5. Once the peanut layer is set, pour the melted chocolate over it, spreading evenly with your spatula. Tap the pan gently on the counter to settle the chocolate and remove any air bubbles, creating a smooth top.
  6. Place the pan in the fridge for at least 2 hours, or until the chocolate is fully firm and the bars hold their shape when sliced. For a quicker set, freeze for about 45 minutes, checking frequently.
  7. When ready to serve, let the bars sit at room temperature for 5 minutes to soften slightly. Using the parchment overhang, lift the bars out of the pan and place on a cutting board.
  8. Slice into squares or rectangles with a sharp knife, wiping the blade between cuts for clean edges. Serve immediately or store in an airtight container in the fridge for up to a week.

Notes

For vegan options, use coconut oil instead of butter and vegan chocolate. Adjust sweetness with maple syrup instead of honey if desired. Keep the bars refrigerated for freshness and enjoy within a week.