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No-Bake Peanut Butter Bars

These no-bake peanut butter bars are simple, homemade treats that come together quickly without the need for an oven. Made with creamy peanut butter, graham cracker crumbs, honey or maple syrup, and a touch of vanilla, they form a sticky, crunchy, and rich snack with a firm yet chewy texture. Topped with chocolate chips, they resemble classic childhood favorites and are perfect for a quick, satisfying dessert or snack.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 16
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter natural preferred, creamy or chunky
  • 1/2 cup honey or maple syrup for sweetness and binding
  • 1 tsp vanilla extract adds aroma and depth
  • 1 1/2 cups graham cracker crumbs crushed to coarse or fine texture
  • 1/2 cup chocolate chips optional, for topping

Equipment

  • 20x20 cm (8x8 inch) pan
  • Parchment paper
  • Microwave-safe bowl
  • Spatula
  • Sharp knife

Method
 

  1. Line your pan with parchment paper, leaving some overhang for easy removal.
  2. Combine the peanut butter and honey in a microwave-safe bowl. Microwave in 20-second bursts, stirring each time, until the mixture is smooth, warm, and fragrant—about 1 minute total.
  3. Add the vanilla extract to the warm mixture and stir well to incorporate the aromatic vanilla.
  4. In a separate bowl, crush the graham crackers into coarse crumbs using your hands or a rolling pin, or pulse briefly in a food processor for finer texture.
  5. Pour the graham cracker crumbs into the peanut butter mixture and gently fold until everything is evenly coated and sticky—this is where the mixture starts to pull together.
  6. Transfer the thick, sticky mixture into the prepared pan. Use the back of a spatula or your fingers to press it down firmly and evenly, creating a smooth surface. Pressing tightly helps the bars hold together better.
  7. If you like, sprinkle chocolate chips over the top and gently press them into the surface for a glossy, chocolatey finish.
  8. Refrigerate the pan uncovered for at least 2 hours, or until the mixture is firm and set. For quicker results, you can freeze it for about 1 hour.
  9. Once set, lift the entire block out of the pan using the parchment overhang. Place on a cutting board and use a sharp knife to cut into 16 even squares.
  10. Serve immediately or store leftovers in an airtight container in the fridge. These bars stay fresh for about a week and can also be frozen for longer storage.

Notes

For extra crunch, add chopped nuts or a drizzle of melted chocolate on top before chilling.