Peanut Butter Squares

[Azalee Freas]

Nobake chocolate peanut butter bars are thick, rich, and decadent. Originally published in 2013 and made from only 5 simple ingredients, these are a delicious treat anytime of the year. No oven required!

I asked about the mold earlier.. it worked great! I coated the molds in the chocolate n formed pieces of the peanut butter mix for inside n coated with chocolate. Delicious. They held their shape too.

I made these for a gift. I love the taste of these but mine were really dry and crumbly. They were still good tasting but not great as a gift as the bottom just broke up and crumbled. I must have done something wrong.

These incredible Peanut Butter Bars are packed with peanut butter flavor! A soft and chewy peanut butter blondie topped with peanut butter icing and chopped peanuts. This sweet and salty treat is sure to be a hit!

I typically create my peanut butter desserts with a combination of peanut butter and chocolate (see peanut butter brownies and chocolate peanut butter cookies), but for this recipe I wanted peanut butter to be the star! These have an undeniable peanut flavor in every single bite.

Peanut butter blondie: The base of these bars is a combination of a blondie and a soft cookie. Peanut butter, melted butter, brown sugar, and vanilla flavor the bars and makes them soft and chewy.

Peanut butter icing: This icing comes together quickly on the stovetop. A combination of butter, peanut butter, and milk is heated in a saucepan. Powdered sugar and vanilla are whisked in, then the icing is quickly added to the warm bars and spread into an even layer. This icing will firm up as it cools.

These bars can also be frozen. I thaw them in the refrigerator, then bring to room temperature. You can also reheat them individually in the microwave. Note: the warmer they get, the softer the icing will become.

When baking with peanut butter, it is almost always best to use a traditional, no-stir, emulsified peanut butter. This is the typical commercial brand peanut butters that are thoroughly combined straight off the shelf, and do not have a thick layer of oil on top.

All-natural peanut butter (only ground peanuts) separates and might not mix into the blondie base or the frosting as well as a fully combined peanut butter. Although I prefer natural peanut butter for snacking and sandwiches, I highly recommend that you go with an emulsified peanut butter for baking.

Like peanut butter fudge in bar cookie form! These are incredible. I have several peanut butter lovers in my family and wanted the purest PB taste, unaltered by chocolate, and these are perfection.

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Insanely delicious Peanut Butter Bars! These no bake bars are rich, creamy and delicious topped with a thick layer of chocolate. Super easy to whip up (no oven required) and made with just 5 simple ingredients they're impossible to resist!

Absolutely, these peanut butter bars are the perfect dessert to make in advance. Prepare everything as instructed and leave them to chill in the fridge overnight or 1 day in advance. You may need to leave the bars at room temperature for around 10 minutes to make them easier to cut.

If you want more easy peanut butter desserts, be sure to also check out our Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies, Peanut Butter Swirl Brownies, and No-Bake Peanut Butter Pie!

But what I really remember are the treats that the lunch ladies would make. I practically subsisted on the chewiest, thickest rice krispies treats with super stretchy marshmallows through high school. And their hardly baked, giant chocolate chip cookies were basically just molten dough that was literally scalding and so gooey that they were essentially raw. You could buy them at the cafeteria in the morning before school started, which was pretty much how I began every day.

Start out by creaming the butter, granulated sugar, brown sugar, and peanut butter together in a large bowl until smooth. Then add the eggs and vanilla extract and beat again, scraping the bottom and sides of the bowl so everything mixes together evenly.

Add the dry ingredients to the creamy mixture, then mix again just until combined. Stop and scrape the bottom and sides of the bowl again to make sure that the oats especially are nice and evenly dispersed throughout the oatmeal peanut butter cookie dough.

Super yummy. I made these as soon as I found the recipe. I used canned fudge frosting instead making it because I had some on hand. Also, I only made 1/4 of the recipe. Full recipe would have been way too much.

Very good recipe!! Easy to follow and tastes excellent. They were just a touch to sweet though. I would recommend adding a pinch of salt to the chocolate frosting, and I may even half the frosting recipe next time as well because I had quite a thick layer. But, will definitely make again!!

These classic Butterscotch Peanut Butter Butterscotch Marshmallow Squares are one of my favourite nostalgic childhood treats. Creamy peanut butter and butterscotch chips mixed in with rainbow coloured marshmallows are truly a match made in heaven!

If you stopped by there would always be a fresh batch of her famous Chocolate Chip Cookies, her mouth watering Gluten Free Lemon Poppyseed Muffins, her amazing 5 Ingredient Peanut Butter Balls or her Peanut Butter Butterscotch Marshmallow Squares!

Not only does refrigerating them help them firm up faster so you can eat them faster, but these squares taste way better cold. The creamy peanut butter base with the cold marshmallows is just a match made in heaven!

Although this is traditionally an Xmas treat, I always keep a tray on hand in the freezer. I have made this a hundred times. Simple , no fail and GF. My boys are mad for this treat. Once it sets I cut it in squares in the tray and move it all to a zip lock bag along with the parchment lining to the freezer. Pieces only take minutes to thaw but the whole tray is a great send along treat when guesting (or pull out when the guys are over). The one thing I have found: I have made this in canada and in the US. US ingredients are WAY sweeter and makes the treat too sweet. I will work on a less sweet American version this winter.

The photos you see in this post are from 3 different batches where I snapped a quick photo thinking hmm, I really should re-publish these Chocolate Peanut Butter Bars recipe with a video soon, and finally I got my butt into gear and actually did it.

Made this super easy dessert last night in the camper van! Everyone else also finds the dark hard top separates when cutting through? Also I used CSR Soft icing mixture and finding it incredibly sweet- anyone try this with a different type of sugar? ?

About to make this for the 3rd time. I use crunchy peanut butter- only because that is what I have in the cupboard. Always disappears in minutes. I have to hide it to make it last 2 days! Thank you

When I first tried these no bake bars, they reminded me of the peanut butter balls that my family makes every Christmas season. Peanut butter balls require careful and tedious work, dipping each separate ball into a pool of melted chocolate.

The result is a sugary peanut butter ball coated with milk chocolate that melts in your hand if you hold it too long. It amazed me how easy it was to make these Peanut Butter Squares. They are similar to the peanut butter balls that I love so much and are so much easier to make.

Making the bars is SUPER EASY! Just mix together the peanut butter bas and press that into a lined baking sheet. Then melt the chocolate and pour it over the top of the peanut butter layer. Then just chill until hardened and ENJOY!

My mom used to do a lot of baking in my childhood. There was never a time without something freshly baked in our home. These peanut butter bars (or as we call them, peanut butter cups) were ALWAYS in our house. So much so that even my childhood friends remember how much they loved them. They're just so addictive that no one could possibly forget. If you're the one making them, they're so easy and fast, you can make them in about 30 minutes. My mom has been making these for as long as I can remember and they are a family favorite.

Delicious !!! but I have a question. Is there any way to put a chocolate layer on the bottom too? What about making a chocolate layer and letting it set up. Then add the peanut butter and the chocolate topping in original recipe? (I just think it might be easier to eat without getting the peanut butter on your fingers.)

My son and his boyfriend came to dinner last and the boyfriend is gluten-free and I wanted to make dessert. The bars were a big hit and delicious. I'm just learning to bake gluten free, your website is great. My next is to make chocolate babka (gluten-free)

Oleo was just another name for margarine, which - - as I remember - -started out as "oleo-margarine". It was not a brand, it was the common name of this product. I live in MN and, when I was a kid of about 8 years-old it used to be considered contraband, when locals would drive over to Wisconsin and buy cases of it. They would go about the neighborhood taking orders of who wanted how much, then paid the driver when they got back - - if they weren't arrested at the border. Ours used to come in a plastic bag with a small button-shaped "coloring" agent that we would break open and then we all would take turns mixing it in by squeezing the bag over and over until all was yellow. Then we would cut the bag open at the top and squeeze it all into a container for storage in the refrigerator. Nowadays, it's much less primitive and no longer "criminal" contraband. It's even sold in the stores in neat packaging and it's already colored. I use Earth Balance dairy free, soy free and gluten free margarine. It comes in tubs and sticks. 'LOVE IT! Please see my article on making my own margarine in 'Living Without' Magazine, June/July 2011, P. 8.

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