Peanut Butter Bars
Kickstart your day with these irresistible Peanut Butter Bars, a perfect breakfast idea that’s quick, no-bake, and packed with rich peanut butter flavor. Inspired by Ohio’s famous Buckeye candies, these creamy bars layer a smooth peanut butter base with a thin chocolate topping, ready in just 15 minutes plus chilling time. Ideal for busy mornings, meal prep, or a sweet brunch treat, this Peanut Butter Bars recipe is simple, customizable, and loved by all ages. Follow our easy recipe to create this delicious breakfast idea that’s as satisfying as it is effortless!
Ingredients
For the Peanut Butter Layer:
- 2 cups 480g creamy peanut butter (regular, like Jif or Peter Pan, not natural)
- 1/2 cup 113g butter, softened (salted or unsalted)
- 3 1/2 cups 420g powdered sugar
- 1 1/2 tsp vanilla extract
For the Chocolate Layer:
- 2 cups 360g semi-sweet chocolate chips (high-quality, like Guittard or Ghirardelli)
- 1 tbsp 14g butter (or coconut oil)
Instructions
- Prepare the Pan: Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal. Alternatively, use wax paper or heavy-duty foil.
- Make the Peanut Butter Layer: In a large bowl, combine 2 cups peanut butter, 1/2 cup softened butter, 3 1/2 cups powdered sugar, and 1 1/2 tsp vanilla extract. Beat with a hand or stand mixer until smooth and thick. The mixture will be dense.
- Press into Pan: Press the peanut butter mixture evenly into the lined pan using your hands or a spatula, creating a smooth, flat layer.
- Prepare the Chocolate Layer: In a microwave-safe bowl, combine 2 cups chocolate chips and 1 tbsp butter. Microwave in 30-second intervals, stirring each time, until melted and smooth (about 1 1/2 minutes total). Pour the melted chocolate over the peanut butter layer and spread evenly with a spatula.
- Chill and Set: Let the bars sit at room temperature for 45-60 minutes to set, or refrigerate for 15-20 minutes for faster setting. Before the chocolate fully hardens, lift the bars from the pan using the parchment overhang and place on a cutting board. Cut into 24 squares or triangles with a sharp knife, wiping the blade between cuts for clean edges.
- Serve: Serve as a sweet breakfast idea, paired with coffee, milk, or fruit. Store leftovers in an airtight container.
Notes
- Avoid Cracks: Cut bars when the chocolate is thickened but not fully set (after 15-20 minutes in the fridge or 45 minutes at room temperature).
- Use Quality Chocolate: High-quality chips like Guittard or Ghirardelli melt smoothly for a glossy finish.
- Smooth Texture: Use regular creamy peanut butter, not natural, for a creamy, stable layer in this breakfast idea.
- Clean Cuts: Wipe the knife between cuts for neat, professional-looking bars.
- Chill Sparingly: Refrigerate only to speed up setting; over-chilling can make cutting difficult.