Brownies and Bars/ Dessert

No Bake Cookie Bars

No Bake Cookie Bars

Flavor combinations don’t get much more classic than chocolate and peanut butter. 

No Bake Cookie Bar Recipe

I, for one, am a huge fan of that combo. Reese’s peanut butter cups were one of my fave candies when I was a kid, and I’ve been known to add peanut butter to my s’mores.

No Bake Cookie Bars

While the bars don’t have the same texture as no bake cookies, they do have similar flavors.

These no bake cookie bars have a double dose of chocolate and peanut butter. They have chocolate cookies and peanut butter in the bars, and they’re topped with a layer of chocolate and peanut butter.

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No Bake Cookie Bars
Print

No Bake Cookie Bars

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12

Ingredients

  • 1 cup chocolate graham cracker crumbs
  • 3/4 cup rolled oats
  • 3/4 cup powdered sugar
  • Pinch kosher salt
  • 5 tablespoons butter
  • 1/2 cup chunky peanut butter not natural
  • 6 tablespoons creamy peanut butter not natural
  • 1/2 teaspoon vanilla extract
  • 5 ounces semisweet chocolate, melted
  • 1 tablespoon creamy peanut butter not natural
  • 1 ounce milk chocolate melted

Instructions

  1. Coat an 8x8-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
  2. Combine wafers, oats, sugar, and salt in a large bowl.
  3. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter, smooth peanut butter, and vanilla, whisking until well combined.

  4. Add peanut butter mixture to wafer mixture, stirring until combined.
  5. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.
  6. Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
  7. Heat remaining smooth peanut butter in a small saucepan until runny.
  8. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.
  9. Use parchment to lift out chilled block of bars. Using a sharp knife, cut into 12 squares. Let bars stand at room temperature for 10 minutes before serving.

Adapted from Martha Stewart.

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8 Comments

  • Reply
    Chantel
    August 7, 2017 at 9:08 am

    I made this wrong– I added the chocolate to the peanut butter mixture (instead of a layer on top). I’m happy to report that it was still delicious. :)

    • Reply
      Kate
      August 10, 2017 at 8:33 am

      Sounds like a happy accident! =) Glad it all worked out!

  • Reply
    Megan Becker
    June 17, 2017 at 12:20 pm

    I have two children with peanut allergies. Do you think this recipe would work if I substituted caramel for the peanut butter?

    • Reply
      Kate
      June 17, 2017 at 4:27 pm

      I’m not sure how well it would work with caramel. The peanut butter provides a more savory, salty element to balance out the sweet. I would be afraid that caramel would give you a very sweet bar.

      I’ve heard that sunbutter works really well as a sub for peanut butter. Have you tried it?

  • Reply
    Tieneke
    June 13, 2017 at 5:56 am

    Lovely recipe, bars are really delicious. I missed the vanilla in the recipe, I added it with the butter and peanut butters. Thanks!

    Tieneke

    • Reply
      Kate
      June 13, 2017 at 8:29 am

      Thank you! And thank you for letting me know that that wasn’t in the directions. I’ve corrected that.

  • Reply
    Carole from Carole's Chatter
    June 10, 2017 at 6:19 pm

    Hi Kate, this is great. I hope you bring it over to Food on Friday as part of Pot Luck. You’ll find a link towards the top of my sidebar. Cheers from Carole’s Chatter

    • Reply
      Kate
      June 10, 2017 at 6:47 pm

      Thanks!

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