No Bake Chewy Peanut Butter Bars
Easy and quick to make, these no-bake peanut butter bars have a crunchy cookie base that’s topped with soft and chewy peanut butter and crisp milk chocolate.
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Table of Contents
- About No Bake Chewy Peanut Butter Bars
- Can you use natural peanut butter?
- What type of chocolate should you use?
- Do you have to use golden syrup?
- How long do chewy peanut butter bars last?
- Can you freeze peanut butter bars?
- Notes & tips for peanut butter bars
- More recipes with peanut butter
- Other no bake recipes
- How to make chewy peanut butter bars
- Recipe Details
About No Bake Chewy Peanut Butter Bars
No bake peanut butter bars are a classic dessert, but this recipe comes with a little twist:
The peanut butter layer has a few extra ingredients to give it a chewy, caramel-like texture for an extra dose of indulgence.
Can you use natural peanut butter?
Unfortunately, I do not recommend using natural peanut butter for this recipe, as it may stop the peanut butter layer from setting or change the intended texture of the bars.
For best results, I highly recommend using creamy peanut butter from big commercial brands like Jiff or Skippy.
What type of chocolate should you use?
“Cooking chocolate” is a staple in baking – you can find it in the baking supply area, and it typically looks like a large candy bar – and while there are multiple brands to choose from, I do think there are significant differences in the quality of the chocolate for each brand.
Baker’s is by far the most common brand, but I’ve found their chocolate to have a dry texture and the flavor to be a little “off.” It’s not a bad choice by any means, especially if Baker’s is all you can find, but I’ve been happier with my baked goods and candy if I can get my hands on another brand.
And because of this, I highly recommend using Ghirardelli Premium Baking Bars (and for this recipe, their milk chocolate bar.) Ghirardelli is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from a premium brand.
However, if you really wanted to drive home the Easter candy feeling, you could try to hunt down Cadbury Baking Milk Chocolate Chips. I’ve only ever seen them listed on novelty online stores, but some robust baking shops might carry them (or be willing to order them for you.)
Do you have to use golden syrup?
Golden syrup is a blend of corn syrup, sugar, or honey with hints of citrus. You can either make homemade golden syrup or you can buy it. Golden syrup does have its own unique flavor that separates it from other syrups, and it does have a notable impact on this recipe.
However, if you can’t find golden syrup (or simply don’t want to buy it for just one recipe) you can substitute the golden syrup for an equal amount of light corn syrup.
How long do chewy peanut butter bars last?
Once prepared, these bars can be stored in a sealed container in the refrigerator for five to seven days.
Can you freeze peanut butter bars?
Yes, you totally can!
To freeze fudge, be sure to store it properly. You can either:
- Cut the bars and wrap each individual piece in plastic wrap or aluminum foil, then store in an airtight container or freezer bag.
- Do not cut the bars and instead freeze the whole block, storing it in an airtight container or freezer bag. Cut the bars once thawed and ready to eat.
Notes & tips for peanut butter bars
- This recipe says to use milk chocolate, but you can use any type of chocolate that you’d like. I would still recommend picking up Ghirardelli brand, though.
- If you’d like more emphasis on the peanut butter flavor, you can substitute the Oreo cookies in the bottom layer for Graham Crackers. You’ll need about 12-14 sheets of graham crackers (or 1 1/2 cups to 1 3/4 cup crumbled graham crackers).
More recipes with peanut butter
Other no bake recipes
How to make chewy peanut butter bars
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Melt six tablespoons of butter, then toss the butter and the Oreo cookies into a food processor. Blend until cookies are a fine crumble.
Step 2 – Add the cookie mixture to a parchment paper or aluminum foil lined 9×9 baking dish. Press the mixture into a firm layer along the bottom of the dish, then transfer the dish to the refrigerator while you make the next step.
Step 3 – Add the sweetened condensed milk, peanut butter, golden syrup, and a little bit of butter to a saucepan, then cook and stir for about 12 minutes or until a creamy mixture forms.
Step 4 – Pour the peanut butter mixture on top of the cookie layer, making sure it’s smooth and even. Refrigerate the dish again for 15 minutes.
Step 5 – Prepare the final layer by melting the chopped milk chocolate in the microwave. Once smooth, add vegetable oil to the chocolate, mixing until absorbed.
Step 6 – Pour the chocolate layer on top of the peanut butter layer, smoothing out the top. If desired, sprinkle the top of the chocolate with flaky sea salt.
Step 7 – Refrigerate for at least two hours.
Step 8 – Serve and enjoy!
No Bake Chewy Peanut Butter Bars
- 1/2 cup salted butter, divided
- 28 Oreos, (about 1/2 a 12oz pkg)
- 14 ounce sweetened condensed milk, (1 can)
- 1/2 cup creamy peanut butter
- 1/4 cup golden syrup
- 6 ounce milk chocolate, roughly chopped
- 1/2 tablespoon vegetable oil
- flaky sea salt, for garnish (optional)
- Line a 9×9 baking dish (or similiar size) with parchment paper or aluminum foil, extending pieces over sides for easy handling. If using foil, spray with cooking spray. Set dish aside.
- Melt 6 tablespoon butter. In a food processor, add oreo cookies and melted butter, then pulse until crumbly and smooth, about 2 to 4 minutes.
- Add cookie mixture to prepared baking dish and press into an even layer along the bottom. Transfer dish to the refrigerator to chill while perparing the next step.
- In a small saucepan over medium low heat, add sweetneed condensed milk, peanut butter, golden syrup, and 2 tablespoon of butter. Cook, stirring constatntly, for 12 minutes or until sauce has a thick, caramel-like texture and is golden brown in color.
- Pour peanut butter mixture into prepared baking dish, covering the cookie layer. Return dish to refrigerator and chill for 15 minutes.
- In a microwave-save bowl, add chopped chocolate. Heat in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 30 second intervals, mixing in between, until chocolate has completely melted.
- Once chocolate is smooth, stir in vegetable oil until oil is absorbed.
- Pour chocolate mixture into the baking dish, covering the peanut butter layer. If desired, sprinkle the top layer with flaky sea salt (optional).
- Refrigerate for at least 2 hours or until set.
- When ready to cut, lift dessert out of baking dish by gripping excess paper/foil along the sides, then transfer it to a work area. Peel back paper/foil from edges of fudge, then cut bars into 1 or 2 inch squares.
- Serve bars immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.