These No Bake Chocolate Peanut Butter Oatmeal Cookies are quick and easy treats that are wonderfully simple and SO delicious! You only need a handful of simple ingredients and under an hour of your time to make a batch of these no bake cookies.
No Bake Chocolate Peanut Butter Oatmeal Cookies
“No bake.” Those are two of my favorite words ever! As much as I love baking, sometimes it can be really nice to not have to worry about preheating and all that jazz. Besides just being super easy to whip up a batch of, these cookies are also perfect because of how delectable they are. Chocolate and peanut butter anything – yes please!
With flavors of chocolate and peanut butter all combined with old-fashioned rolled oats, these cookies are hard to pass up on. They’re chewy, thick cookies that hit the spot every time. And if you have little ones in the house, they’ll love helping make them! While it’s technically best to use tools that don’t make a mess, it’s also fun to get your hands a little dirty when making these no bake cookies, especially if you’re making them with the kids.
I love making no bake chocolate oatmeal cookies all year long. They’re perfect for cookie exchanges around Christmas, goodie bags during Halloween, and as a chocolatey treat on a summer night. I mean really, what time of the year isn’t made sweeter with chocolate and peanut butter?! Once you taste how chewy and delicious these cookies are, you’ll also be craving them 24/7 like me!
How to Make Them
The joys of no bake recipes are unparalleled. No preheating, no warming up the whole kitchen, and no waiting forever for the cookies to bake! These cookies are almost too easy to be true.
Prepare. Line a baking sheet with wax paper or parchment.
Boil. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute.
Stir. Remove from the heat once it boils for a minute. Then add the oats, peanut butter, vanilla and salt, and stir to combine.
Cool. Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes.
How long will these no bake cookies stay fresh?
In an airtight container in the fridge, these easy cookies will stay fresh for up to 3 days. While I enjoy them cold right out of the fridge, you can also let them adjust to room temperature for about 20 minutes before enjoying if you’d prefer.
Can I add anything else to this simple recipe?
I think these cookies have the perfect amount of sweet flavors and chewy texture. However, there are quite a few things you can switch up or add to really make them your own! Here are just a few ideas –
- Add chopped peanuts for additional peanut taste and a delightful crunch. However, you may need to add a little bit more butter and milk to keep the consistency just right.
- Make these no bake cookies vegan by swapping out the regular dairy milk for a plant based alternative, like almond or oat milk.
- If you want to make these cookies even sweeter, try adding a tablespoon of dark brown sugar to the mix! Of course, you could always add an extra splash of vanilla extract as well.
- Salted or unsalted butter both work well in this recipe, it’s really just up to what you prefer. Salted butter gives the sweet ingredients a nice balance of salty and sweet, while unsalted butter goes pretty undetected and helps only with the consistency, not the flavor of the cookies.
Give your oven a rest with these easy no bake recipes. Your electric bill will thank you!
Sweet, chocolatey, easy No Bake Chocolate Peanut Butter Oatmeal Cookies are the simple, stir and drop cookie that’s quick to make. So fool proof the kids can almost make them themselves!
- unsweetened cocoa powder
- old-fashioned rolled oats
- smooth peanut butter
- pure vanilla extract
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for until the mixture comes to 230˚F on an instant read thermometer or candy thermometer. Remove from the heat.
- Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Refrigerate in an airtight container for up to 3 days.
Cookies can be made up to 5 days in advance and stored in an airtight container at room temperature.
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Jump to Recipe
These Salted Nut Roll Bars are the perfect combination of salty and sweet, chewy and crunchy. If you love the traditional Salted Nut Roll candy bar, you’re going to love this homemade copycat recipe! Dip the bars in caramel and chocolate like they do at the Minnesota State Fair, or enjoy them the plain ‘ol traditional way!
An Easy Salted Nut Roll Recipe
Another fun treat from my mom’s recipe box, you’re gonna love these fantastic Salted Nut Roll Bars!
My dad has always been a fan of the Salted Nut Roll candy bar (made by Pearson’s Candy Co right here in Minnesota!). So Mom’s been making this copycat recipe in the form of easy-to-make bars for many years. The bars are a fabulous contrast of salty & sweet, chewy & crunchy!
The bars’ flavor is incredibly similar to the original. But I have to admit that I like these homemade bars better than the original, simply because I like the marshmallows much more than the candy bar’s nougat center.
The vendor at the fair makes the most incredible homemade nut rolls – and of course, they’re served on a stick! They dip tender sweet nougat into caramel and then roll it in the traditional salty peanuts – OR cashews, pecans, or sliced almonds – you get to choose! Then they dip the whole thing in chocolate. It’s A-MAZ-ING!!
Going to the Minnesota State Fair? Be sure to check out our family’s Best Minnesota State Fair Food and Drink! And make my copycat recipes for the fair’s famous Fried Pickles and Blueberry Lemonade – SO GOOD!!
Enjoy Plain or Dipped In Caramel & Chocolate
A pan of salted nut rolls bars can be whipped up in about 15 minutes because the recipe is so darn simple.
And obviously, if you want to go the extra mile with the caramel & chocolate dip, it’s going to add some time to the clock. Many times I dip half the pan of bars and leave half plain. Or I simply drizzle the melty caramel and chocolate over the top of the pan of bars, let the caramel and chocolate set, and then cut into bars. It’s a simple cheater version that still gives the same flavors we love from the state fair!
salted nut roll bars ingredients
(optional) caramel dip ingredients
(optional) chocolate dip ingredients
What You’ll Need
If you want to make plain salted nut roll bars, you’ll only need the 5 ingredients shown in the first photo!
Salted Nut Roll Bars
- Peanuts – Use dry roasted salted peanuts for the best crunchy, salty flavor and texture.
- Peanut butter chips
- Marshmallows – Mini marshmallows give you little pockets of gooey, chewy deliciousness in every bite!
- Sweetened condensed milk
- Butter
Optional Caramel Dip
- Caramel squares – I use individually wrapped Kraft caramels.
- Butter
- Milk
Optional Chocolate Dip
How to Make Salted Nut Roll Bars
You won’t believe how incredibly easy it is to make this nut roll recipe!
- Add peanuts. Spread half the peanuts in a 9×13 pan.
- Make peanut butter mixture. In a saucepan, melt the peanut butter chips, sweetened condensed milk, and butter.
- Add marshmallows. Fold the marshmallows into melty PB mixture.
- Transfer PB marshmallow mixture. Then spread the peanut butter/marshmallow mixture over the peanuts.
- Add remaining peanuts. Sprinkle the rest of the peanuts over the top and press in a bit.
- Chill & cut. Place pan in fridge for an hour to firm up. Then cut into bars and enjoy plain – or go to the next steps for dipping in caramel & chocolate.
- Make caramel. In a bowl, microwave the caramels, butter, and milk, until smoothly melted. Transfer caramel to a mug or tall ramekin for dipping.
- Dip the bars. Dip the cut & chilled salted nut roll bars into the melted caramel and set on parchment paper-lined pan.
- Chill. Place pan of caramel-dipped bars in fridge to set. (Once set, you can trim away any excessive caramel pooling with a sharp knife, if desired.)
- Melt chocolate. In a small bowl, microwave the chocolate chips and chocolate bark, until smoothly melted. Transfer chocolate to a mug or tall ramekin for dipping.
- Dip the bars. Dip the caramel-dipped salted nut roll bars into the chocolate, leaving a bit of the caramel showing and set on parchment paper.
- Chill. Place pan of caramel & chocolate dipped bars in the refrigerator to set.
If desired, sprinkle some sea salt flakes over the top of the dipped bars, right before you place the pan in the fridge for the final chill!
How to Store
Salted nut roll bars are soft, due to the puffy marshmallows. So I recommend storing these in the refrigerator. They’ll keep best for up to 5 days when stored in an airtight container.
To freeze, add the bars to a freezer-safe container, separating any layers with parchment paper. Freeze for up to 3 months. Let thaw in refrigerator or on the counter before enjoying.
More Easy Bars to Make
Like this recipe? Save it to Pinterest!
Ingredients
- 14 ounces dry roasted salted peanuts
- 10 ounces Reese’s peanut butter chips
- 1 can (14 ounces) sweetened condensed milk
- 3 tablespoons unsalted butter
- 1 bag (10 ounces) miniature marshmallows
(optional) caramel dip (enough to dip half a pan of bars)
- 14 ounces individually wrapped Kraft caramels
- 2 tablespoons unsalted butter
- 1 tablespoon milk
(optional) chocolate dip
- 8 ounces semi-sweet chocolate chips – I like Guittard
- 8 ounces chocolate almond bark, roughly chopped
Instructions
- For the salted nut roll bars: Spread half the peanuts in a 9” x 13” pan.
- In a medium pan over medium heat, melt the peanut butter chips, sweetened condensed milk, and butter.
- Once melted, add the marshmallows and quickly fold together. The goal is to still have the marshmallows intact, so don’t stir too much as it will break them up and cause them to melt into the peanut butter mixture. Spread this mixture evenly over the peanuts.
- Sprinkle remaining peanuts over the top and press in with the flat side of a spatula or large spoon. If you like the Salted Nut Roll candy bar, without the added caramel & chocolate, then you are done now. Just refrigerate for an hour to set.
- Cut into bars, whatever size you choose. Or to mimic the elongated candy bar shape, cut into 3” x 1-1/2” bars. From a short edge of the pan, cut 1-1/2” rows, and then cut each row into 3 pieces. ENJOY!!
- Lay a piece of parchment paper (don’t use wax paper!) onto 2 cookie sheets or rimmed sheet pans.
- Dip the chilled cut bars halfway into the caramel. Use a spoon to aid the caramel covering, if needed. Let excess caramel run back into the bowl – then slide the bottom of the bar along the edge of the bowl, to remove excess caramel. Set on parchment paper and repeat with remaining bars. Place pan in the refrigerator to let caramel set. Once set, if the caramel has pooled around the base of the bar, you can easily trim the caramel with a sharp knife, if desired.
- For the chocolate dip: In a small bowl, gently microwave the chocolate chips and chocolate bark on low heat, in short intervals – take care to not let it scorch. Once the chocolates are a little more than halfway melted, just stir until they melt all the way. Let cool until just barely warm and transfer to another small bowl with tall sides for dipping.
- Now dip the chilled caramel-dipped salted nut roll bars into the chocolate, leaving a bit of the caramel showing. Shake off excess chocolate and slide the bottom of the fully dipped bar along the edge of the bowl, to remove excess chocolate. Set on parchment paper and repeat with remaining bars. If desired, sprinkle with sea salt flakes. Place pan in the refrigerator to set.
Notes
Time note: The 15 minutes Total Time is for the salted nut roll bars portion only. This does not include time if you choose to dip the bars in caramel and chocolate.
Caramel note: The caramel quantity is enough to dip about half the bars when cut into the size I specify to mimic the candy bar shape. If you want to dip the entire pan, you will need to double the caramel mixture.
To store: Refrigerate in an airtight container for up to 5 days. Or freeze in a freezer-safe container, with layers separated by parchment paper.
Salted nut roll bar recipe from Mom’s recipe box, originally from Kathy Mackner.
1
Amount Per Serving:
31g 10g 0g 18g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
The vendor at the Minnesota State Fair with the awesome salted nut rolls!
Are you looking for an easy treat that can be made quickly and requires no baking? These easy No-Bake Chocolate Peanut Butter Chex Bars combine the deliciousness of chocolate and peanut butter with everyone’s favorite Chex cereal, for a dessert that can be enjoyed in just a few minutes!
Who has time to bake a dessert? Especially when it’s hot outside and you just want something sweet and cool to eat!
It can be tough to find time to bake a dessert, especially when the weather is hot. And sometimes you just don’t want to turn on the oven.
These No-Bake Chocolate Peanut Butter Chex Bars are the perfect solution! They only take a few minutes to make, and require no baking. Plus, they combine two of everyone’s favorite flavors – chocolate and peanut butter!
Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card.
What is the Best Chex Flavor to Make No Bake Peanut Butter Chocolate Bars
The great thing about these no bake bars, is that you can use any variety of Chex cereal that you want. My Family tends to always have Honey Nut Chex on hand, because that is one of our favorites, but really, you can use what ever you want.
No Bake Chocolate Peanut Butter Chex Bar Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
To make these No Bake Chocolate Peanut Butter Chex Bars, you will need:
Light Corn Syrup- Light corn syrup is used in this recipe as the “glue” that holds the bars together. I like to use light corn syrup as oppose to dark because it has more of a neutral flavor.
Sugar- This recipe uses sugar to sweeten the bars. You could use a different type of sugar, like brown sugar, but I find that white sugar works best.
Creamy Peanut Butter- I recommend using a creamy peanut butter for this recipe so that it is easy to mix together with the other ingredients.
Salt- Just a pinch of salt is used to enhance the sweetness and flavor of these bars.
Chex Cereal- As I mentioned before, you can use any variety of Chex cereal for this recipe.
Milk Chocolate Chips- I like to use milk chocolate chips for these bars, but you could also use semi sweet or even dark chocolate if you prefer.
Butter- Butter is used in the chocolate peanut butter topping. You could also use margarine if you prefer.
Making these No Bake Chocolate Peanut Butter Chex Bars is super easy!
More Easy Dessert Recipes
No, this recipe does not use graham cracker crumbs. Instead of using graham cracker crumbs like other recipes, this recipe has Chex cereal as its base.
Can I Substitute the Corn Syrup in This Recipe?
Yes, you can substitute the corn syrup in this recipe for honey or agave nectar. However, keep in mind that this will change the flavor of the recipe slightly.
Can I Use a Natural Peanut Butter?
Yes, you can use a natural peanut butter in this recipe. However, the consistency of the bars may be slightly different since natural peanut butters are not as smooth as regular peanut butter.
What is the Best Way to Store These No Bake Bars?
These No Bake Chocolate Peanut Butter Chex Bars can be stored in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Baking Tips
-Use light corn syrup for this recipe because it has a more neutral flavor. However, you can use dark corn syrup if that is what you have on hand.
-You can use any variety of Chex cereal for this recipe. My family tends to always have Honey Nut Chex on hand, but feel free to use whatever you have.
-I like to use milk chocolate chips for this recipe, but you could also use semi sweet or even dark chocolate if you prefer. Use a high quality chocolate, because it tends to melt better.
-Store these No Bake Chocolate Peanut Butter Chex Bars in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
-Line your pan with parchment paper to remove the bars easier.
No Bake Chex Bar Variations
You can customize them however you like by adding different toppings or flavors. For example, you can substitute white chocolate for milk chocolate and use cookie butter instead of peanut butter. The possibilities are endless!
When to Serve No Bake Dessert Bars
They’re perfect for parties, potlucks, or any other gathering where you need a quick and easy dessert that everyone will love!
No matter what the occasion, these No Bake Chocolate Peanut Butter Chex Bars are sure to be a hit! They’re easy to make, require no baking, and can be made ahead of time. Plus, they’re customizable so you can make them your own.
More Chex Recipes
- 1 Cup Light Corn Syrup
- 1 Cup Sugar
- 1 1/4 Cups Creamy Peanut Butter, divided
- 6 Cups Chex Cereal
- 1 Bag Milk Chocolate Chips
- 2 Tablespoons Butter
- Begin by greasing a 9×13 baking dish or a jelly roll pan. You can also line the bottom with a sheet of parchment paper, if desired.
- Combine the corn syrup and sugar in a microwave safe bowl and microwave on high for 2-2 1/2 minutes. You can also combine them together on the stove.
- Once the sugar has dissolved into the corn syrup, stir in the salt and 1 cup of the creamy peanut butter.
- Add the cereal to the mixture and stir until the cereal is completely covered.
- Press the cereal mixture into the baking dish or jelly rolls, making the top as flat as possible.
- To make the chocolate topping, add the chocolate chips, 1/4 cup of peanut butter, and butter to a microwave safe bowl. Heat in the microwave for 1 minute, then stir until the mixture is smooth.
- Spread the chocolate mixture over the top of the cereal bars, then refrigerate for 30 minutes before cutting into bars.
1 Bar
Amount Per Serving:
7g 2g 0g 4g
View the Web Story
This post may contain affiliate links. Please read my disclosure policy.
No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these cookies are always a favorite.
These classic chocolate no-bake cookies have been one of my favorite sweet treats since I was a little girl. I remember standing as close as possible to the stove when Mama would make these so that I could help in any way possible. From pouring in the oats, to carefully stirring as I got a little older. And then, when they were ready to drop onto the parchment paper, I was always eager to have that job!
BEST No Bake Cookies Recipe
- Easy recipe. This cookie recipe is so easy to make and perfect for beginning cooks.
- Delicious cookies. The perfect blend of chocolate and peanut butter in every bite!
- No bake easy! There is no need to heat the oven with this favorite, easy cookie recipe.
No Bake Cookie Ingredients
For these cookies, you’ll need sugar, unsweetened cocoa powder, milk, butter, vanilla extract, salt, creamy peanut butter, and quick-cooking oats.
How to Make the Best No Bake Cookies Recipe
Making no-bake cookies is one of the simplest cookie recipes to make. There are just a few tricks to ensure they are perfect every time.
- Boil for 1 minute. Add your sugar and cocoa powder to a medium, heavy-bottomed saucepan. Whisk until thoroughly mixed. Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute. This rolling boil and boiling for 1 minute is the key! Otherwise, your cookies will not set properly.
- Add remaining ingredients. Add Remove from heat and stir in the vanilla, salt, peanut butter, and oats.
- Spoon cookies onto parchment. Drop cookies by tablespoons onto parchment paper.
How to Store No Bake Cookies
To store. Place cookies in an airtight container and store at room temperature for up to 3 days.
Here’s the recipe for these chocolate no bake cookies. Grab some parchment paper and make them soon!
Dessert 10 mins
No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these no bake cookies are always a favorite.
- unsweetened cocoa powder
- cut into large pieces
- creamy peanut butter
- quick cooking oats
- Add sugar and cocoa powder to a medium heavy-bottomed saucepan. Whisk until thoroughly mixed.
- Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute.
- Remove from heat and stir in vanilla, salt, peanut butter and oats.
- Drop cookies by tablespoons onto parchment paper.
Cookie Recipes
Chocolate no bake cookies are made with chewy oats, creamy peanut butter, and delicious chocolate. Stir it all together, roll them out, and let them set for around 15 minutes before they’re ready to eat. So easy and quick!
Chewy chocolate no bake cookies are some of the easiest little sweet treats to throw together. Done in just 30 minutes, these classic cookies will probably be gone in the same amount of time it took to make them!
Why this recipe works
Chocolate no bake cookies are made with chewy oats, creamy peanut butter, and delicious chocolate. Stir it all together, roll them out, and let them set for around 15 minutes before they’re ready to eat. So easy and quick!
They’re quite similar to our no bake cornflake cookies with a chewy texture and rich chocolate base, except we’re replacing the cornflakes with oats and mixing together a few ingredients to make our own chocolate concoction. These classic cookies have been around for a long time and are loved by so many!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
OATS – We are using old-fashioned rolled oats because it gives the cookies that ultra chewy texture. Quick-cooking/instant oats can be substituted for a slightly softer cookie if desired.
PEANUT BUTTER – For even further texture, you can use crunchy peanut butter.
How to Make Chocolate No Bake Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a heavy-bottomed saucepan, whisk together the sugar and cocoa.
- Add the milk and butter to the saucepan.
- Heat over medium-high, stirring frequently, until the mixture reaches a rolling boil. Keep at a rolling boil for one minute.
- Remove from heat and stir in oats, peanut butter, vanilla, and salt.
- Allow to cool in pan for 3-4 minutes. Scoop tablespoonfuls onto parchment lined baking sheets.
- Let the cookies set for at least 15 minutes, though it can take up to 30 minutes depending on how large you make the cookies. You can place also them in the refrigerator to help them set.
Frequently Asked Questions & Expert Tips
Why aren’t my cookies setting up?
The most common reason for no bake cookies not setting properly is because you didn’t boil the cocoa, sugar, milk, and butter for long enough. The mixture must reach a rolling boil and be kept there for 1 minute. This will allow the mixture to bind together your cookie ingredients. It’s easiest to set a timer once the mixture reaches a rolling boil.
How do I store them?
Store your cookies in an air-tight container kept at room temperature for 3-4 days. Store in a cool, dry place away from direct sunlight.
Can I freeze chocolate no bake cookies?
Yes, you can freeze these cookies. To do so, allow the cookies to fully set then transfer them to an air-tight container or a large ziptop bag. Store in the freezer for up to 3 months.
Serving Suggestions
Chocolate no bake cookies can be enjoyed at room temperature, chilled, or even slightly warm – though they may be sticky if that’s the route you want to take!
More No Bake Recipes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Rate It
Save It
- unsweetened cocoa powder
- old fashioned rolled oats
- pure vanilla extract
- In a heavy bottomed saucepan, whisk together the sugar and cocoa.
- Add milk and butter to saucepan.
- Heat over medium-high, stirring frequently, until mixture reaches a rolling boil. Keep at a rolling boil for one minute.
- Remove from heat and stir in oats, peanut butter, vanilla, and salt.
- Allow to cool in pan for 3-4 minutes. Scoop tablespoonfuls onto parchment lined baking sheets.
- Let the cookies set for at least 15 minutes. You can place also them in the refrigerator to help them set.
- Have all your mix-in ingredients ready to go (oats, peanut butter, vanilla, and salt) so the mixture doesn’t begin to set up prematurely before you’ve have the chance to scoop them into balls.
- You can make the cookies larger, but note that they can take a bit longer to set. We were able to get 36 teaspoon-sized cookies out of this recipe, and they only took 15 minutes to set. If you use a Tablespoon to scoop, allow them to set for 30-40 minutes.
Amanda Formaro
Amanda Formaro is the crafty, entrepreneurial mother of four grown children. She loves to bake, cook, make kid’s crafts and create decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
Reader Interactions
Latest recipes straight to your inbox!
These easy 5 -Ingredient Peanut Butter Chocolate Bars are super easy to make and extremely addicting! They take just 10 minutes to prep and then the fridge does the rest for you. These Chocolate Peanut Butter Bars are the perfect No Bake Summer Dessert! They are also freezer friendly too!
Chocolate peanut butter is my favorite sweet combination! If you love it like I do, try my No-Bake Chocolate Peanut Butter Pie, and these Peanut Butter Buckeyes are dangerously pop-able!
Quick Navigation
Are you a chocolate and peanut butter lover like me? Then this dessert is perfect for you! Creamy peanut butter filling layered with a chocolate and peanut butter shell on top, they are SO addictive and incredibly easy to make! Short on time? No problem! You’ll only need 10 minutes of prep time and an hour to set in the fridge. That’s it! The hardest part is waiting for them to set, but it’s 100% worth the wait! They taste just like cold Reese’s Peanut Butter Cups. What could be better?!
No-Bake Peanut Butter Bars are an awesome dessert to make ahead, and you only need 5 ingredients that you probably have on-hand right now. Simply mix and pour the ingredients in layers, and pop them in the fridge until you’re ready to have them. They also freeze really well, so I like to make a double batch and freeze half. Peanut Butter and Chocolate Bars are always great to have handy when you need a sweet treat in a pinch!
To make the peanut butter flavor really shine through in these chocolate peanut butter candy bars, I added peanut butter to the chocolate layer on top of the peanut butter layer. It is peanut butter-chocolate heaven!
Chocolate Peanut Butter Bar Ingredients
You only need 5 (yes, FIVE!) ingredients:
- Butter: You can use either unsalted or salted butter in this!
- Graham Cracker Crumbs: Adds a nice crunch and holds the peanut butter layer of these bars together.
- Peanut Butter: I use creamy peanut butter in both the bars and chocolate layer.
- Powdered Sugar: Adds a nice sweetness to the bars, and dissolves really easily compared to granulated sugar.
- Chocolate Chips: I use semi-sweet chocolate chips however you can substitute dark chocolate if you prefer!
How To Make Peanut Butter Chocolate Bars
- Prep the pan: Firstly, spray a 9 x 13 pan with cooking spray and then set it aside.
- Make the Peanut Butter layer: Secondly, add the butter, powdered sugar, 1 cup of the peanut butter, and crushed graham crackers in a large bowl and then mix well to combine.
Storage and Freezing Instructions
- Store: Store these peanut butter chocolate bars in an airtight container in the fridge for up to a week. They are so good cold they taste just like a Reese’s peanut butter cup!
- Freeze: The bars can even be frozen for up to 3 months! After they have chilled in the refrigerator, slice and place them in an airtight container, like a large plastic freezer-safe bag, and store them in the freezer. This helps with portion control as well! You can defrost one at a time instead of having a whole tray waiting to be devoured in the fridge, or enjoy them cold!
Tips and Variations
- To slice these bars I recommend running a knife under hot water before slicing. This helps slicing them into perfect squares!
- For a salty twist, top them with crumbled pretzels, roasted pistachios, or salted peanuts. You can also use unsalted peanuts or even crushed up Reeses Pieces for a pop of color!
- I prefer to use standard creamy peanut butter in this chocolate peanut butter bars recipe. Natural peanut butters with the oil on top tends to make the peanut butter layer fall apart after they come out of the refrigerator.
- Not a peanut butter fan? You can swap the peanut butter in this recipe for your preferred nut butter! Almond or cashew would be delicious!
- Don’t have graham crackers? You can substitute Oreos, golden graham’s, cheerios or Biscoff cookies!
5 Ingredient Peanut Butter Chocolate Bars. Super easy to make and extremley addicting! Takes less than 20 minutes to make and is no bake!
- 1 cup, melted
- creamy peanut butter
- semi-sweet chocolate chips
- Spray a 9 x 13 pan with cooking spray. Set aside.Add butter, powdered sugar, 1 cup peanut butter and graham cracker in a large bowl. Mix to combine.
- Layer into the prepared pan.
- Add the 1/2 cup of peanut butter and chocolate chips to a small bowl. Microwave in 15 second intervals until fully melted.
- Pour onto of the peanut butter layer and smooth with a rubber spatula.
- Place in the refrigerator to firm up for an hour.
- To serve, cut into squares and enjoy!
Recipe adapted from All Recipes
% Daily Value*
Saturated Fat 9g
Vitamin A 11IU
* Percent Daily Values are based on a 2000 calorie diet.
This Date Nut Roll brings me directly back to my childhood. I remember watching my grandpa roll this on the kitchen counter every holiday when we visited.
Crushed graham crackers, marshmallows, dates, pecans, and a splash of cream: none of these ingredients are remarkable on their own, but when combined they become something special.
I can’t recall another occasion for which my grandpa ever worked in the kitchen. However, making the Date Nut Roll was his domain every Christmas. He passed away when I was just ten years old and I hadn’t thought of his Date Nut Roll in years.
When I found this recipe last year and made it for the first time as an adult, it was like I was standing in my grandparents’ kitchen once again.
Some food memories stick with us more than others, and I am so glad I have this one to pass on to my boys.
Date Nut Roll Recipe
- Place the graham cracker crumbs, marshmallows, dates, and pecans in a mixing bowl and toss to coat everything in the crumbs.
- Slowly add the cream, a couple of tablespoons at a time, stirring to combine. Add liquid just until the mixture is wet enough to hold together when you press it with a spoon.
- Spread two large sheets of parchment or wax paper on the counter and divide the mixture on top of them. Press it into a log with your hands and sprinkle lightly with the remaining crumbs to coat all around.
- Roll it tightly in the paper, smoothing the shape as you go. Twist the ends tightly and chill until firm, at least 2-6 hours. Slice into pieces with a very sharp knife. Store in an airtight container in the refrigerator.
I’m all about easy no-bake treats for some of my holiday treat-making. As much as I love cookies and fancier holiday desserts, sometimes it’s just plain fun to pull together a whole bunch of delicious treats in very little time.
I’m not exaggerating when I say this Peanut Butter Fudge is one of the best fudges I’ve ever tasted. Rich, creamy, over-the-top fudge that is so easy to make, you might laugh.
No-Bake Cookies have met their match with these Chocolate Peanut Butter Coconut Bites. It doesn’t get much easier than just stirring everything together and pouring it into a pan.
Chocolate Peanut Butter No-Bake Ritz Cookies are the sweet, salty, chocolatey snack you need in your life. With zero baking required and just three ingredients–chocolate, Ritz crackers, and peanut butter–they’re a perfect last-minute addition to your holiday cookie tray or party menu.
Get New Recipessent to your inbox!
- full size graham crackers pulsed into crumbs in the blender or food processor, reserve 2 tablespoons for coating
- finely chopped dates
- finely chopped pecans
- Place the graham cracker crumbs, marshmallows, dates, and pecans in a mixing bowl and toss to coat everything in the crumbs. Slowly add the cream, a couple tablespoons at a time, stirring to combine. Add liquid just until the mixture is wet enough to hold together when you press it with a spoon.
- Spread two large sheets of parchment or wax paper on the counter and divide the mixture on top of them. Press it into a log with your hands and sprinkle lightly with the remaining crumbs to coat all around. Roll it tightly in the paper, smoothing the shape as you go. Twist the ends tightly and chill until firm, at least 2-6 hours. Slice into pieces with a very sharp knife. Store in an airtight container in the refrigerator. Enjoy!
Desserts, More Desserts, No Bake, Recipes
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I’m also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
I’ll occasionally do this with older recipes because 1) I don’t want you to forget about them and 2) anything with peanut butter is always acceptable, right?!
These bars are seriously one of my favorite healthier treats to make because they’re so freaking easy and do NOT require any baking. They also make an excellent post workout snack or late afternoon pick-me-up as they happen to pack 9g protein.
Personally, I love keeping them in the fridge when I want a healthier dessert that’s similar to my favorite candy in the world.
Peanut butter + chocolate = match made in heaven
Raise your hand if a Reese’s peanut butter cup is your favorite candy; it’s been mine since I was a little girl. I remember finding my Dad’s stash of peanut butter cups in the fridge or freezer and begging him to have one after dinner. It’s funny, I even remember eating the edges of the peanut butter cup and then savoring the peanut butter middle for last.
These days, I make my own homemade healthy peanut butter cups, and still am obsessed with just about anything with a peanut butter and chocolate combo. That’s exactly where these chocolate peanut butter protein bars come in. They provide a healthy dose of protein, yet they taste like dessert. WIN WIN WIN.
Ingredients in these peanut butter protein bars
These chocolate peanut butter protein bars are easy to make because there’s no baking required. All you need is a pot or two, an 8×4 inch loaf pan, parchment paper and 7 simple ingredients:
- Peanut butter: because they’re peanut butter protein bars, of course! Remember to use an all natural peanut butter that’s made with just peanuts and salt. Use the code ‘AMBITIOUS15’ for 15% off my favorite brand, Wild Friends!
- Honey: I love using honey because it’s the perfect unrefined sweetener for holding the bars together and naturally sweetening them.
- Coconut oil: you’ll only need a tablespoon of coconut oil to add moisture to the bars.
- Vanilla extract: I’m such a vanilla lover. It adds the perfect flavor! Learn how to make your own vanilla extract here.
- Flaxseed meal: I absolutely LOVE how flaxseed meal adds fiber and protein to these bars.
- Protein powder: feel free to use a plant based or whey protein powder. My personal favorites are Vital Proteins collagen peptides (which is dairy free) or Four Sigmatic plant based protein powder.
- Dark chocolate: you can use your favorite brand of dark chocolate bar. Feel free to use vegan/dairy free chocolate like this one!
- Optional: a little fancy sea salt for sprinkling on top.
Simple ingredient swaps
- Make them vegan: feel free to swap the honey for coconut palm syrup or date syrup.
- For the peanut butter: you can use any nut butter you’d like, just be sure that it’s made only with nuts and salt!
Healthy peanut butter protein bars in 4 steps
- Mix the wet ingredients. In a medium bowl mix together peanut butter, honey, coconut oil, vanilla together until smooth.
- Add the dry ingredients. Use a spoon to mix in the flaxseed meal and protein powder, then use your hands to mix until everything is well combined.
- Press it and add chocolate. Press the mixture into an 8×4 inch pan lined with parchment paper, then melt your chocolate in a small saucepan until it’s nice and smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.
- Refrigerate, slice & devour. Place in the fridge for 30 minutes to 1 hour before slicing into 10 bars or squares (either works but I love squares the most). Then enjoy!
Storing tips
- In the fridge: store these chocolate peanut butter protein bars in the fridge tightly wrapped or in an airtight bag or container for up to 2 weeks. The perfect easy snack to have on hand!
- In the freezer: feel free to keep them in a freezer-safe bag in your freezer for up to 1 month. If you do keep them in your freezer, be sure to leave them out on the counter for a few minutes before serving so that they soften up a bit.
More no bake snacks to try
Get all of my no bake snacks here!
No Bake Chocolate Peanut Butter Protein Bars
No bake chocolate peanut butter protein bars that taste just like a peanut butter cup. These low carb peanut butter protein bars will be your new favorite snack to keep in your fridge and enjoy all week long!
- natural creamy peanut butter (just peanuts + salt)
- honey (or coconut palm syrup, if vegan)
- melted coconut oil
- ground flaxseed meal
- of your favorite vanilla or plain protein powder*
- your favorite 85% dark chocolate bar
- Coarse sea salt for sprinkling on top
- In a medium bowl mix together peanut butter, honey, coconut oil, vanilla together until smooth. Add in ground flaxseed meal and protein powder of choice. Use a spoon to mix together until you can’t anymore, then use clean hands to help work together. The batter should be similar to cookie dough.
- Press into an 8×4 inch pan lined with parchment paper.
- Make the chocolate layer by adding 2.5 ounces of dark chocolate to a small saucepan and melting until completely smooth. Pour the melted chocolate over the peanut butter layer and tilt the pan so that the chocolate covers the peanut butter layer entirely.
- Place in the fridge for 30 minutes-1 hour before slicing into 10 bars or squares (either works but I love squares the most). Store covered in the fridge until ready to eat. Bars will keep for up to two weeks.
Recipe Notes
*Note: if the batter feels too dry, add ½ – 1 tablespoon of melted virgin coconut oil
For the protein powder: you can use plant based or a whey protein. My personal favorite is Vital Proteins collagen peptides (which is dairy free) but I also love aloha vanilla plant based protein powder for this recipe. Those are the two I highly recommend for flavor and consistency in this recipe.
See the full post for easy ways to customize these protein bars!
Nutrition
Serving size: 1 protein bar
Saturated fat: 3.4g