No-Bake Peanut Butter-Chocolate Squares

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No-Bake Peanut Butter-Chocolate Squares

star rating (19) rate this recipe »
Published prior to 2008

This is one of those home recipes which emulates almost perfectly a store-bought treat: in this case, peanut butter cups. Sue Sulzer of Union, Maine, sent us this recipe long ago. Says Sue, "These are really good. They keep indefinitely in the refrigerator, unless sweet teeth find them first." Thanks, Sue.

1 1/2 cups graham cracker crumbs (about 1 1/2 inner packages; in other words, about half of a box of graham crackers)
1 cup (8 ounces) butter, melted
2 1/2 cups (10 ounces) confectioners' sugar
1 cup (9 1/2 ounces) peanut butter, crunchy or smooth
1 cup (6 ounces) chocolate chips

In a large bowl, combine the graham cracker crumbs, butter, confectioners' sugar and peanut butter. Mix until well-combined.

Spread the mixture in a lightly greased 9" x 13" pan. Chill in the refrigerator for approximately 10 minutes. While the peanut butter layer is chilling, melt the chocolate chips, in a microwave oven or in a double boiler on top of the stove. Spread the chocolate over the peanut butter.

Cut the bars into squares, but leave them in the pan. Return them to refrigerator to chill for at least 1 hour. Yield: about 2 dozen squares.

Tip: To make Valentine hearts, cut the bars using a heart-shaped cookie cutter, but don’t remove them from the pan. Return them to the refrigerator to chill for at least 1 hour before serving or giving to your Valentine(s). Yield: about 35 1 1/2” to 2” hearts.


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  • star rating 05/03/2015
  • Lori from Willington CT
  • Had this recipe since the 1980's. Very addictive. Can't have just one.
  • star rating 02/16/2015
  • Bedelia from Sterling Heights, MI
  • I have made this recipe for years. It's always been a huge hit and asked for over and over again. I absolutely love the idea of using a heart cookie cutter for Valentine's day. Too late this year but definitely will try it next year. I have to say this is one of my most requested recipes during the holidays. And NO one has ever said it was too sweet.!!!
  • star rating 02/12/2015
  • Pat from San Diego
  • THis is an old recipe-I used it many years ago when my kids were little. When I saw it I decided to make it -- THe melted chocolate dried too fast for me to use heart cutters on all of it. WOndering, if a ganache would work better OR maybe the biscuit cutters being deeper would take less time.?

    Ganache would be a good solution, or using a warm cutter would gently melt the edges of your chocolate to ease the cutting. Happy baking! Laurie@KAF

  • star rating 02/03/2015
  • Kim from Greenfield, MA
  • This recipe looks wonderful and I'd like to make it. My question is: Has anyone made it gluten-free? What would you use for the graham cracker crumbs?

    Feel free to substitute gluten free graham crackers- there are a number of them on the market that would work nicely. Laurie@KAF

  • star rating 11/04/2014
  • Ethan from Denver
  • This is a really easy fun recipe. I read the recipe quantities and thought a 9"x13" pan would make the bars a little thin. I used a pan about half that size. Just right. I substituted sunflower seed butter for the peanut butter. It also seemed to me that the amount of butter and sugar were excesive. I used 1/2 cup of butter and 1 cup of sugar. They were still plenty sweet. Next time, and there will definately be a next time, I will cut the sugar to 1/2 cup and increase the amount of chocolate a little as well. 8 ounces should do it.
    Thanks for sharing your adaptation of this recipe, Ethan - may you continue the happy baking that meets your taste and texture needs! Irene@KAF
  • star rating 07/12/2014
  • CJ from Seattle
  • This is a quick and easy recipe-- a great treat during a heat wave when you don't want to turn on your oven to bake cookies. Based on a comparison to a similar recipe from a friend, I decreased the butter to 1 1/2 sticks (3/4 cup) and the texture was still good. Also, I think it really benefits from 1/4-1/2 tsp kosher salt added to the peanut butter mixture to balance the sweetness.
  • star rating 03/05/2014
  • Janna from Prairie City, Iowa
  • I think this is a fabulous recipe, and have made it at least a half a dozen times. My only comment is that I think you could cut the sugar in half, and still have a sweet treat. I used 2 c instead of 2 1/2 and still found it cloyingly, overwhelmingly sweet. Will try 1 3/4 c powdered sugar next time.
  • star rating 11/30/2013
  • Christina L from Plainfield, NH
  • I have searched for a recipe just like my mom's (which has been lost) this is perfect. Delish and soooo easy and quick. Cut in diamonds to give it a little extra.
  • star rating 11/13/2013
  • Lupita from San Antonio, Texas
  • I have made this recipe but instead of bars I make balls. Roll the peanut butter filling and then dip in chocolate. They are wonderful and very showy as a gift. I have made them for years and give them as Christmas gifts with other cookies.
  • star rating 09/04/2013
  • Pam from Mesa, AZ
  • I've made this recipe for years using corn syrup instead of conf. sugar. My kids always loved them. My adult son still asks for them!
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