Easy, 5 ingredient, no-bake chocolate peanut butter bars that “cook” themselves in your fridge.

I made these for visiting my friend from grad school, who’s now a mommy of two and a professor of computer science living in Western Mass.

I may or may not have been referring to these bars as “Heather Bars” since then.

We had a beautiful Fall weekend of leaves, leaves, yummy food, and more leaves.

And these bars were a crowd pleasing addition.

Use any type of cookie crumbs that fit your nutritional needs and sun butter (or your fav nut/seed butter) instead of peanut butter to make them allergy friendly for school snacks and potlocks.

They’re so good. Let me know what you think!

Print Recipe

5 from 4 votes

Small-batch No-bake Chocolate Peanut Butter Bars

Prep Time10

Resting Time1

Course: Breakfast, Dessert, Snack

Keyword: chocolate, easy recipes, flourless, gluten-free, graham crackers, low sugar, no-bake, peanut butter, peanut butter cups, plant-based, small-batch, vegan

Servings: bars

Calories: 200kcal

Equipment

Standard loaf pan or muffin pan

Ingredients

Bar dough

1/2 cup graham cracker crumbs (60 g) sub gluten-free cookie crumbs
1/2 cup powder sugar (60 g) sub regular sugar
1/4 cup (plant) butter, melted (56 g)
1/4 cup peanut butter (64 g) sub other nut/seed butter

Chocolate layer

1/3 cup chocolate chips (60 g)
1 tbsp peanut butter (16 g) sub other nut/seed butter

Instructions

Line a standard loaf pan with parchment or use muffin liners.
Mix together melted butter, graham crumbs, powder sugar, and peanut butter in a medium bowl until well-blended (I used a hand mixer and combined in this order). Press evenly into the pan.
Place chocolate chips and peanut butter in a microwave-safe bowl. Microwave on high, stirring every 15 seconds, until smooth. Spread mixture over crust.
Refrigerate for at least 1 hour (ideally overnight) before cutting into 8 squares. Enjoy!