Creamy peanut butter mixed with powder sugar and butter then coated in a sweet chocolate coating. These no-bake peanut butter bars are simply a must-try.
How To Make Peanut Butter Bars
There are a lot of recipes out there for peanut butter bars but if you are looking for creamy no-bake peanut butter bars then you will love this simple and easy to make the recipe.
The ingredients you will need are:
- Peanut Butter
- Vanilla Extract
- Room Temperature Butter
- Powdered Sugar
- Chocolate Chips
- More Room Temperature Butter
The tools you will need are:
- 9×9 baking dish
- parchment paper
- Large Bowl
- Hand Mixer
- Rubber Spatula
- Double boiler
- Measuring Cups
- Measuring Spoons
Take the parchment paper and line the baking dish. This will help when you want to cut the bars. Set this aside.
In a large bowl mix together creamy peanut butter (I use Jif), vanilla extract, and room temperature no salt butter.
Mix this all together using a hand mixer. As this mixes it will become silky and creamy looking.
Slowly add the powdered sugar in a little at a time until you have all the powdered sugar incorporated.
Press the peanut butter mixture into the 9×9 parchment-lined baking dish. Get this as evenly as you can.
In a double-boiled, I used a medium-sized saucepan and a bowl. Melt the chocolate chip and butter together. Pour melted chocolate over the top of the peanut butter mixture.
Place the baking dish into the refrigerator for one hour or until chocolate is set.
Pull the parchment paper out of the baking dish and cut it into bars.
Can I make Peanut Butter Balls with this recipe?
Are they peanut butter balls or Buckeye balls? Whatever you call them they can be made with the same recipe that the bars are made from.
There is only a couple of things that you will need to do differently.
Roll the peanut butter mixture into 1-inch balls. I used a tablespoon to measure the peanut butter batter out.
Once all the peanut butter balls are formed place on a parchment-lined plate and freeze for 10-15 minutes. This firms the balls up enough to be able to dip into the chocolate.
While the peanut butter balls spend time chilling out in the freezer go ahead and melt your chocolate and butter together.
Take the slightly frozen peanut butter balls and poke with a toothpick. Then dip them into the melted chocolate, this is what gives them the Buckeye look.
Place chocolate-covered peanut butter ball back onto the parchment-lined plate.
Place back into the freezer for another 15-20 minutes or into the refrigerator for an hour or until chocolate has set.
If you liked these No- baked treats then you may also enjoy my recipe for No Bake Chocolate Cookies
Sharing one creative recipe at a time~ Jen
Hope you enjoyed this recipe, other My Creative Manner Recipes you may enjoy are:
- Scotcheroo Recipe
- Chocolate Peanut Butter Chip Cookies
- Best Ever Chocolate Chip Cookies
- Chocolate Bundt Cake
- Oven Roasted Whole Chicken
- Baking Essentials
- How to do a water test in an Instant Pot
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No-Bake Peanut Butter Bars
Creamy peanut butter mixed with powder sugar and butter then coated in a sweet chocolate coating. These peanut butter bars are a must try.
- 1 1/2 Cup Creamy Peanut Butter
- 1 Teaspoon Vanilla Extract
- 5 Tablespoons Butter- no salt At room Temperature
- 1 1/2 Cups Powdered Sugar
For The Chocolate Topping
- 1 Cup Chocolate Chips
- 5 Tablespoons Butter
In a large bowl cream together the peanut butter, vanilla extract, and butter until light and creamy.
Slowly add the powdered sugar into the peanut butter mixture a little at a time until all the powdered sugar is incorporated.
Line the baking dish with parchment paper.
Press the peanut butter batter into the parchment-lined baking dish. Set aside
For The Chocolate Topping
In a double boiler melt together the chocolate chips and butter.
Pour melted chocolate mixture over the top of the peanut butter batter.
Place in the refrigerator for 1 hour or until chocolate is set.
Cut into desired size bars, I cut 3×3 squares.
You can use this recipe to make Buckeye Balls as well. I was able to get 26 balls at 241 calories each.