Easy No-Bake Reese’s Bars
These Easy No-Bake Reese’s Bars combine a buttery peanut butter and graham cracker filling with a smooth milk chocolate topping. They are rich, simple to prepare, and perfect when you need an easy no-bake chocolate peanut butter dessert.
Ingredients
- 1 cup salted butter melted
- 1 cup smooth peanut butter
- 2 cups graham cracker crumbs about 12–15 crackers
- 1 3/4 cups powdered sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 11.5-ounce bag milk chocolate chips, about 2 cups
Instructions
- Add the melted butter, peanut butter, graham cracker crumbs, powdered sugar, brown sugar, and vanilla to a large mixing bowl.
- Stir until everything is thoroughly combined and you have a thick, moist mixture that is easy to spread.
- Transfer the peanut butter mixture to a 9×13-inch pan. Press and smooth it into an even layer with a spatula.
- Melt the chocolate chips using a double boiler or microwave. If using the microwave, heat at 50% power in short 30-second intervals, stirring well after each interval until smooth.
- Pour the melted chocolate over the peanut butter layer. Gently spread it from edge to edge with a spatula.
- Lightly jiggle or tap the pan to help level the chocolate and smooth the surface.
- Refrigerate the bars for about 1 hour, or until the peanut butter layer and chocolate topping are firm.
- Allow the pan to sit at room temperature for a few minutes before slicing into bars. Serve chilled or slightly softened.
Notes
Pan: Use a 9×13-inch pan, lined with parchment for easy lifting. Cut into 24 small bars.
Timing: Allow about 20 minutes for preparation, about 1 hour of chilling until both layers are firm, and 5–10 minutes at room temperature before slicing. The 90-minute total includes a 10-minute slicing rest. Chilling can take longer if the mixture is warm.
Texture: Use finely crushed graham crackers and creamy peanut butter that does not have a layer of separated oil. Break up sugar lumps before mixing.
Chocolate: Microwave at 50% power in 30-second intervals, stirring between intervals, or use a double boiler. Keep utensils dry and stop heating once smooth.
Slicing: Let the chilled bars stand for 5–10 minutes. Warm a sharp knife in hot water, dry it completely, and wipe it between cuts.
Storage: Refrigerate in an airtight container for up to 5 days for best quality. Freeze for up to 3 months with parchment between layers, then thaw in the refrigerator.
Make ahead: Prepare a day ahead and keep covered in the refrigerator after the chocolate sets.