Peanut butter chocolate bars combine a buttery shortbread crust, a sweet peanut butter filling, and a glossy chocolate ganache topping. A light sprinkle of sea salt brightens the salty‑sweet contrast for an irresistible dessert bar.
These bars are simple to make and deliver that classic peanut butter and chocolate pairing in every bite. The shortbread base offers a tender, sturdy foundation, the peanut butter layer is creamy and lightly sweetened, and the chocolate ganache finishes with a silky texture that sets beautifully.
Why this recipe works: The shortbread crust is rich and melt‑in‑your‑mouth while still firm enough to support the peanut butter and chocolate layers. Confectioners’ sugar sweetens the peanut butter for a smooth, spreadable filling, and the chocolate is tempered with heavy cream to create a glossy ganache. Together they yield the ideal balance of texture and flavor.
Table of Contents
Overview: How to make peanut butter chocolate bars
- Make the shortbread crust: Preheat the oven to 350°F. Line a 9×13‑inch pan with parchment paper. Beat room‑temperature butter and confectioners’ sugar until light and creamy. Add vanilla, flour, and salt and mix until just combined. Press the dough evenly into the prepared pan and bake 20 minutes, or until golden. Cool completely.
- Make the peanut butter filling: Beat creamy, no‑stir peanut butter with confectioners’ sugar and vanilla until smooth. Spread this filling evenly over the cooled shortbread crust.
- Make the chocolate topping: Heat semisweet or dark chocolate chips with heavy cream (microwave at 50% power, stirring frequently) until smooth to create a ganache. Spread the ganache over the peanut butter layer and, if desired, finish with a light sprinkle of sea salt.
- Chill and serve: Refrigerate the pan for about 10 minutes or until the chocolate is set. Cut into squares and enjoy.
Frequently Asked Questions
What’s the best peanut butter to use? Use a creamy, no‑stir peanut butter so the texture remains smooth and spreadable. Avoid brands that separate and leave oil on top. I haven’t tested this with crunchy peanut butter.
Do I need an electric mixer? No, but a stand or hand mixer speeds things up. If mixing by hand, be sure to combine ingredients thoroughly.
How should I store these bars? Keep in an airtight container at room temperature for up to 5 days, or refrigerate for up to one week.
Can you freeze the bars? Yes. Wrap the uncut bar tightly in foil or plastic wrap and place in a freezer bag, or wrap individual cut bars and layer with parchment in an airtight container. Freeze up to 3 months. Thaw in the refrigerator before serving.
Related recipes
If you love the peanut butter and chocolate combination, try other similar treats like peanut butter blossoms, no‑bake peanut butter balls, or peanut butter cookie bars. For more salty‑sweet options, no‑bake peanut butter pretzel bars and millionaire bars with salted caramel are great choices.
These peanut butter chocolate bars make an easy dessert for everyday cravings and also travel well as a housewarming or birthday gift.
Did you love this recipe? Please leave a rating in the recipe card and consider leaving a comment if you tried it.
Get the Recipe: Peanut Butter Bars
Equipment
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1 Kitchen scale
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1 Stand mixer or hand mixer
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1 9×13 metal baking pan
Ingredients
Shortbread Crust
- 1 cup (226 g) unsalted butter, room temperature
- ¾ cup (90 g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all‑purpose flour
- ½ teaspoon salt
Peanut Butter Filling
- 2 cups (480 g) creamy peanut butter (no‑stir recommended)
- 1 cup (120 g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Chocolate Topping
- 1 ½ cups (255 g) semisweet or dark chocolate chips
- ¼ cup heavy cream
Instructions
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Preheat oven to 350°F. Spray a 9×13 pan with nonstick spray or line with parchment.
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Make the crust: cream butter and confectioners’ sugar 1–2 minutes until light. Add vanilla, flour, and salt on low speed and mix until just combined. Press into the prepared pan and bake 20 minutes or until golden. Cool completely.
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Make the filling: beat peanut butter, confectioners’ sugar, and vanilla until smooth. Spread over the cooled crust and chill for about 30 minutes to firm slightly.
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Make the ganache: microwave chocolate chips and heavy cream at 50% power, stirring every 30 seconds, until smooth. Spread over the peanut butter layer and sprinkle with sea salt if desired.
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Chill for about 10 minutes or until set. Cut into 4 by 6 rows to make 24 squares and serve.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Freezing: Layer bars with parchment paper in an airtight container or wrap individually; freeze up to 3 months. Thaw in the refrigerator before serving.
Recipe adapted from That Skinny Chick Can Bake.