20 Creamy Peanut Butter Bars Recipes Delicious

Peanut butter lovers, rejoice! If you’re craving that perfect combination of creamy, nutty goodness and sweet satisfaction, you’ve come to the right place. We’ve gathered 20 irresistible peanut butter bar recipes that range from no-bake delights to decadent desserts. Whether you need a quick treat or a show-stopping dessert, these easy recipes will become your new favorites. Get ready to find your next baking obsession!

Classic Peanut Butter Chocolate Chip Bars

Ugh, you won’t believe how these peanut butter chocolate chip bars disappear faster than your weekend. Seriously, they’re the chewy, gooey treat that makes neighbors suddenly become your best friends. Whip these up when you need a guaranteed crowd-pleaser that requires zero fancy ingredients.

Ingredients

– 1 cup creamy peanut butter (I always use Jif for that perfect smooth texture)
– 1 cup light brown sugar, packed (this creates that gorgeous caramel flavor)
– 2 large eggs at room temperature (they incorporate so much better when not cold)
– 1 tsp vanilla extract (the real stuff makes all the difference)
– 1 cup all-purpose flour (I sometimes swap half for whole wheat for nuttier flavor)
– 1 tsp baking powder (fresh baking powder gives you that perfect lift)
– ½ tsp salt (balances all that sweetness beautifully)
– 1 cup semi-sweet chocolate chips (I prefer Ghirardelli for quality melting)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large mixing bowl, combine 1 cup peanut butter and 1 cup packed brown sugar using a hand mixer on medium speed for 2 minutes until fully incorporated.
3. Add 2 room temperature eggs one at a time, mixing thoroughly after each addition until the batter becomes pale and slightly fluffy.
4. Mix in 1 teaspoon vanilla extract until just combined.
5. In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no flour streaks remain.
7. Fold in 1 cup semi-sweet chocolate chips using a spatula until evenly distributed throughout the batter.
8. Transfer the batter to your prepared baking pan and spread evenly with a spatula.
9. Bake at 350°F for 22-25 minutes until the edges are golden brown and the center appears set but still slightly soft.
10. Cool completely in the pan on a wire rack for at least 1 hour before cutting into bars. For clean cuts, use a sharp knife wiped clean between slices. Finally, these bars deliver that perfect chewy-crisp texture with pools of melted chocolate throughout. Fresh from the oven, they’re dangerously gooey, but chilled they firm up into perfect lunchbox treats. Try crumbling one over vanilla ice cream for an instant dessert upgrade that’ll have everyone begging for the recipe.

No-Bake Peanut Butter Oatmeal Bars

Heads up, snack lovers—these no-bake peanut butter oatmeal bars are about to become your new obsession. Seriously, they come together in minutes and disappear even faster. Perfect for when you need that sweet-salty fix without turning on the oven.

Ingredients

– 1 cup creamy peanut butter (I always go for the natural kind—it mixes smoother)
– 1/2 cup honey (local raw honey adds the best floral notes)
– 1/4 cup coconut oil (unrefined gives a subtle tropical vibe)
– 2 cups old-fashioned rolled oats (not quick-cook—they hold their texture better)
– 1/4 cup mini chocolate chips (dark chocolate chips are my personal fave for balance)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– Pinch of sea salt (flaky Maldon salt takes it over the top)

Instructions

1. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine peanut butter, honey, and coconut oil in a medium saucepan over low heat.
3. Stir continuously with a spatula for 3–4 minutes until the mixture is completely smooth and liquid.
4. Remove the saucepan from heat immediately once combined to prevent scorching.
5. Stir in vanilla extract and sea salt until fully incorporated.
6. Add rolled oats to the saucepan and mix until every oat is coated in the peanut butter mixture.
7. Fold in mini chocolate chips gently to avoid melting them completely.
8. Transfer the mixture to the prepared pan and press down firmly with the back of a measuring cup.
9. Chill the pan in the refrigerator for at least 2 hours, or until completely firm.
10. Use the parchment overhang to lift the slab from the pan onto a cutting board.
11. Cut into 12 even bars with a sharp knife, wiping the blade clean between cuts for neat edges.

Grab one straight from the fridge—they’re chewy, slightly crumbly, with that perfect salty-sweet punch. I love crumbling them over vanilla ice cream or packing them for hiking trips. They stay firm but never rock-hard, making them the ultimate grab-and-go treat.

Peanut Butter and Jelly Crumb Bars

Kicking off with the ultimate nostalgia upgrade—these PB&J bars transform your childhood sandwich into a shareable dessert that disappears faster than your favorite TikTok trend. Grab your pan and let’s bake some magic.

Ingredients

– 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
– ½ cup granulated sugar
– ½ cup packed light brown sugar (dark works too for deeper flavor)
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ½ cup unsalted butter, cold and cubed (straight from the fridge gives the best crumb)
– 1 large egg, lightly beaten (room temp helps it incorporate smoothly)
– 1 teaspoon vanilla extract
– 1 cup creamy peanut butter (I use Skippy for that classic sweetness)
– 1 cup strawberry jam (seedless is my preference for smooth layers)

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until no lumps remain.
3. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Pour in the beaten egg and vanilla extract, then mix just until a crumbly dough forms—don’t overmix to keep the texture tender.
5. Press two-thirds of the dough firmly into the bottom of the prepared pan in an even layer.
6. Spread the peanut butter evenly over the crust using an offset spatula for smooth coverage.
7. Dollop the strawberry jam over the peanut butter layer, then gently spread it to the edges.
8. Crumble the remaining dough evenly over the jam layer, creating a pebbly topping.
9. Bake for 30–35 minutes, or until the top is golden brown and the edges are lightly bubbling.
10. Cool completely in the pan on a wire rack before slicing into bars.

Buttery, crumbly layers give way to that iconic peanut butter and jelly duo—chewy, sweet, and downright addictive. Serve these warm with a scoop of vanilla ice cream for a next-level treat, or pack them in lunchboxes for a lunchtime win.

Chocolate Peanut Butter Swirl Bars

Every dessert lover needs this recipe in their arsenal. These chocolate peanut butter swirl bars deliver that perfect sweet-salty combo in every bite. Seriously addictive and ridiculously easy to make.

Ingredients

• 1 cup creamy peanut butter (I always use the natural kind for better flavor)
• 1/2 cup unsalted butter, softened (room temp blends smoother)
• 1 cup granulated sugar
• 2 large eggs (room temperature helps them incorporate evenly)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 cup all-purpose flour
• 1/2 cup cocoa powder (Dutch-processed gives richer color)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips (I prefer semi-sweet for balance)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Beat 1/2 cup softened butter and 1 cup sugar together in a large bowl until light and fluffy, about 2 minutes.
3. Add 2 eggs one at a time, mixing completely after each addition.
4. Mix in 1 tsp vanilla extract until just combined.
5. In a separate bowl, whisk together 1 cup flour, 1/2 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until no flour streaks remain.
7. Spread two-thirds of the chocolate batter evenly into your prepared pan.
8. Mix 1 cup peanut butter into the remaining batter until swirled but not fully incorporated.
9. Drop spoonfuls of the peanut butter mixture over the chocolate base layer.
10. Use a knife to gently swirl the layers together, creating a marbled pattern.
11. Sprinkle 1/2 cup chocolate chips evenly over the top.
12. Bake for 25-30 minutes until the edges pull away from the pan and a toothpick comes out with moist crumbs.
13. Cool completely in the pan on a wire rack before cutting into bars.

Buttery chocolate base meets swirled peanut butter perfection in these fudgy bars. The contrast between rich cocoa and salty peanut butter creates absolute magic. Serve them slightly warm with ice cream for the ultimate dessert experience.

Peanut Butter Caramel Pretzel Bars

Oh my goodness, these peanut butter caramel pretzel bars will absolutely break the internet. One bite and you’ll understand why they’re worth every sticky finger—salty, sweet, and dangerously addictive.

Ingredients

– 2 cups mini pretzels, crushed (I like leaving some chunks for texture)
– 1/2 cup unsalted butter, melted (salted works too if you’re team extra salty)
– 1 cup creamy peanut butter, divided (the natural kind gives great flavor)
– 1 (14 oz) can sweetened condensed milk
– 1/2 cup brown sugar, packed (dark brown adds deeper molasses notes)
– 1 tsp vanilla extract
– 1/4 tsp fine sea salt
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Crush the mini pretzels in a zip-top bag using a rolling pin until you have coarse crumbs with some small pieces remaining.
3. Combine the crushed pretzels and melted butter in a medium bowl until evenly coated.
4. Press the pretzel mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup.
5. Bake the crust for 8 minutes at 350°F until lightly golden and fragrant.
6. While the crust bakes, whisk together 3/4 cup peanut butter, sweetened condensed milk, brown sugar, vanilla, and sea salt in a saucepan over medium heat.
7. Cook the caramel mixture for exactly 5 minutes, stirring constantly, until it thickens slightly and bubbles gently around the edges.
8. Pour the warm caramel evenly over the baked pretzel crust, using a spatula to spread it to all corners.
9. Sprinkle chocolate chips evenly over the hot caramel layer and let them sit for 2 minutes to melt.
10. Dollop the remaining 1/4 cup peanut butter over the melted chocolate in small spoonfuls.
11. Use a knife to swirl the melted chocolate and peanut butter together in decorative patterns.
12. Cool the bars completely at room temperature for 2 hours, then refrigerate for at least 1 hour until fully set.
13. Cut into squares using a sharp knife wiped clean between cuts for neat edges.

Definitely let these bars come to room temperature before serving—the caramel softens perfectly and the chocolate gets that satisfying snap. The salty pretzel crunch against the gooey caramel and rich chocolate creates absolute texture heaven. Try crumbling them over vanilla ice cream or packing them for your next road trip adventure.

Peanut Butter Banana Protein Bars

Juggling work and workouts? These peanut butter banana protein bars are your new secret weapon. Grab one for instant energy that tastes like dessert. Seriously, meal prep just got delicious.

Ingredients

– 2 cups old-fashioned oats (the heartier texture beats quick oats every time)
– 1 cup creamy peanut butter (I always use natural—no added sugars)
– 2 large ripe bananas, mashed (spotty ones are sweeter, trust me)
– 1/4 cup honey (local if you can find it)
– 1/2 cup vanilla protein powder (my favorite adds a hint of sweetness)
– 1/4 cup mini chocolate chips (because life’s too short to skip chocolate)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– 1/2 tsp cinnamon (just a dash for warmth)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, mash the bananas with a fork until completely smooth—no lumps for the best texture.
3. Add the peanut butter, honey, and vanilla extract to the bananas, then stir vigorously until fully combined and glossy.
4. Tip: If your peanut butter is stiff, microwave it for 15 seconds to make mixing easier.
5. Sprinkle in the oats, protein powder, and cinnamon, then fold everything together until no dry spots remain.
6. Gently stir in the mini chocolate chips, reserving a tablespoon to sprinkle on top later.
7. Transfer the mixture to your prepared pan and press it firmly into an even layer using the back of a spatula.
8. Tip: Wet your hands slightly to prevent sticking when pressing down the bars.
9. Scatter the reserved chocolate chips over the top and press them in lightly so they adhere.
10. Bake for 18–20 minutes, or until the edges are golden brown and the center looks set.
11. Tip: Don’t overbake—the bars will firm up as they cool for a chewy, not crunchy, texture.
12. Let the pan cool completely on a wire rack, about 1 hour, before lifting out the slab using the parchment paper.
13. Slice into 12 even bars with a sharp knife, wiping the blade clean between cuts for neat edges.
14. Store bars in an airtight container at room temperature for up to 5 days, or freeze for longer freshness. Ready for the best part? Rich peanut butter melds with sweet banana in every chewy bite, while chocolate chips add pops of joy. Pack them for hikes, post-gym fuel, or just because—they’re that good.

Peanut Butter Coconut Dream Bars

TikTok is about to lose its mind over these peanut butter coconut dream bars. They’re the no-bake, five-ingredient magic you need in your life. Seriously, these bars will become your new obsession.

Ingredients

– 2 cups graham cracker crumbs (I always use honey graham for that extra sweetness)
– 1/2 cup melted unsalted butter (melted butter creates the perfect crust texture)
– 1 cup creamy peanut butter (go for the natural kind—it mixes better)
– 1 cup sweetened shredded coconut (toasted coconut takes these to another level)
– 1 (14 oz) can sweetened condensed milk (this is the secret glue that holds everything together)

Instructions

1. Combine 2 cups graham cracker crumbs and 1/2 cup melted unsalted butter in a medium bowl.
2. Press the mixture firmly into an 8×8 inch baking dish using the bottom of a measuring cup for even pressure.
3. Spread 1 cup creamy peanut butter evenly over the crust layer.
4. Sprinkle 1 cup sweetened shredded coconut over the peanut butter layer.
5. Pour 1 can sweetened condensed milk evenly over the coconut layer.
6. Chill the bars in the refrigerator for at least 4 hours, or until completely set.
7. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.

A buttery graham cracker crust gives way to creamy peanut butter and chewy coconut, all bound together with that sweet condensed milk magic. Serve these chilled with cold milk or crumble them over vanilla ice cream for the ultimate dessert experience.

Peanut Butter Fudge Brownie Bars

Let’s be real—these peanut butter fudge brownie bars are about to become your new obsession. They combine chewy brownie layers with creamy peanut butter swirls for the ultimate dessert mashup.

Ingredients

• 1 cup unsalted butter (I always use melted for that fudgy texture)
• 2 cups granulated sugar (trust me, don’t skimp here)
• 4 large eggs at room temperature (they incorporate so much better)
• 1 tsp vanilla extract (the real stuff makes all the difference)
• 1 cup all-purpose flour (spoon and level it for accuracy)
• 3/4 cup cocoa powder (Dutch process gives that deep chocolate flavor)
• 1/2 tsp salt (balances the sweetness perfectly)
• 1 cup creamy peanut butter (I prefer Jif for that smooth consistency)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 2 tbsp milk (whole milk creates the creamiest fudge layer)

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds.
3. Whisk 2 cups granulated sugar into the melted butter until fully combined.
4. Beat in 4 large eggs one at a time, waiting until each is incorporated before adding the next.
5. Stir in 1 tsp vanilla extract until the mixture is smooth and glossy.
6. Sift 1 cup all-purpose flour, 3/4 cup cocoa powder, and 1/2 tsp salt directly into the wet ingredients.
7. Fold the dry ingredients into the wet mixture until no flour streaks remain—don’t overmix!
8. Spread two-thirds of the brownie batter evenly into your prepared pan.
9. Microwave 1 cup creamy peanut butter for 20 seconds to make it pourable.
10. Whisk the warmed peanut butter with 1/2 cup powdered sugar and 2 tbsp milk until smooth.
11. Drop spoonfuls of the peanut butter mixture over the brownie layer in the pan.
12. Dollop the remaining brownie batter between the peanut butter swirls.
13. Drag a knife through the layers to create marble patterns across the surface.
14. Bake at 350°F for 25-28 minutes until the edges pull away from the pan.
15. Cool completely in the pan on a wire rack for 2 hours before slicing.

Unbelievably fudgy with that signature crackly top, these bars deliver serious chocolate intensity cut by salty-sweet peanut butter ribbons. Serve them slightly warm with vanilla ice cream for maximum indulgence, or pack them chilled for the perfect lunchbox surprise.

Peanut Butter Honey Granola Bars

Zap your snack game with these no-bake peanut butter honey granola bars. They’re the perfect grab-and-go fuel that comes together in minutes. Seriously, you’ll never buy store-bought again after tasting these homemade gems.

Ingredients

– 2 cups old-fashioned rolled oats (the thick-cut kind gives the best texture)
– 1/2 cup creamy peanut butter (I always use natural for that pure peanut flavor)
– 1/3 cup honey (local raw honey adds amazing floral notes)
– 1/4 cup mini chocolate chips (these melt perfectly into the mixture)
– 1/4 cup chopped roasted peanuts (for that extra crunch factor)
– 1/4 tsp sea salt (just a pinch to balance the sweetness)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Combine 2 cups rolled oats, 1/4 cup chopped peanuts, and 1/4 tsp sea salt in a large mixing bowl.
3. Heat 1/2 cup peanut butter and 1/3 cup honey in a small saucepan over medium heat for 2-3 minutes, stirring constantly until smooth and pourable.
4. Pour the warm peanut butter mixture over the dry ingredients and stir vigorously with a spatula until everything is evenly coated.
5. Let the mixture cool for 3 minutes before adding 1/4 cup mini chocolate chips to prevent melting.
6. Transfer the mixture to your prepared pan and press down firmly with the back of a measuring cup to create a compact, even layer.
7. Refrigerate the bars for at least 2 hours, or until completely firm and sliceable.
8. Use the parchment paper overhang to lift the slab from the pan and cut into 8 even bars with a sharp knife.

Just imagine biting into these chewy, nutty bars with pockets of melted chocolate. The honey adds this beautiful floral sweetness that pairs perfectly with the salty peanut butter. Crumble one over Greek yogurt for breakfast or pack them for your afternoon slump—they’re seriously versatile.

Peanut Butter Rice Krispie Treat Bars

Viral peanut butter Rice Krispie treats are taking over kitchens everywhere—these no-bake bars combine childhood nostalgia with grown-up flavors. Grab your spatula and let’s make magic happen in under 15 minutes.

Ingredients

– 6 cups Rice Krispies cereal (the classic crispy rice works best here)
– 1 cup creamy peanut butter (I always use Jif for that perfect creamy texture)
– 1/4 cup unsalted butter (Kerrygold gives these bars that rich, buttery flavor)
– 10 oz mini marshmallows (the tiny ones melt faster and more evenly)
– 1/4 tsp fine sea salt (just a pinch to balance the sweetness)

Instructions

1. Line a 9×13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Measure 6 cups Rice Krispies cereal into a large mixing bowl and set aside.
3. Melt 1/4 cup unsalted butter in a large pot over medium-low heat.
4. Add 10 oz mini marshmallows to the melted butter and stir constantly until completely smooth and melted.
5. Remove the pot from heat immediately once marshmallows are fully liquid—this prevents scorching.
6. Stir in 1 cup creamy peanut butter until the mixture is completely uniform and glossy.
7. Add 1/4 tsp fine sea salt and mix thoroughly to distribute evenly.
8. Pour the warm marshmallow mixture over the prepared Rice Krispies cereal.
9. Use a rubber spatula to gently fold everything together until every piece is coated.
10. Transfer the mixture to your prepared baking pan and press firmly with greased hands to create an even layer.
11. Let the bars cool completely at room temperature for at least 2 hours before cutting.
12. Use the parchment paper overhang to lift the entire slab out of the pan.
13. Cut into 2-inch squares using a sharp knife wiped clean between cuts for neat edges.

Heavenly chewy texture meets that perfect salty-sweet balance in every bite. These bars stay remarkably soft for days—if they last that long. Try crumbling one over vanilla ice cream or dipping the edges in melted chocolate for next-level indulgence.

Peanut Butter Maple Cinnamon Bars

Feeling that cozy autumn craving? These peanut butter maple cinnamon bars hit every sweet spot. Forget complicated baking—this no-fuss recipe delivers chewy, spiced perfection in under an hour.

Ingredients

– 1 cup creamy peanut butter (I always use natural for that pure nutty flavor)
– ½ cup pure maple syrup (grade A dark amber gives the richest taste)
– 1 large egg at room temperature (this helps everything bind perfectly)
– 2 tsp ground cinnamon (don’t skimp—this is where the magic happens)
– ½ tsp baking soda
– Pinch of fine sea salt (balances the sweetness beautifully)
– ½ cup semi-sweet chocolate chips (my secret for melty pockets)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, combine the peanut butter and maple syrup using a whisk until completely smooth.
3. Crack the room temperature egg into the mixture and whisk vigorously for 30 seconds until fully incorporated.
4. Sprinkle in the cinnamon, baking soda, and sea salt, then stir until no dry spots remain.
5. Fold in the chocolate chips gently with a spatula to distribute evenly throughout the batter.
6. Spread the thick batter into your prepared pan using the back of a spoon to create an even layer.
7. Bake at 350°F for exactly 18-20 minutes until the edges are golden but the center still appears slightly soft.
8. Remove the pan from the oven and let cool completely in the pan on a wire rack—about 45 minutes.
9. Lift the cooled bars out using the parchment paper and cut into 9 squares with a sharp knife.

These bars emerge with a chewy, fudgy texture that melts in your mouth. The cinnamon warmth plays perfectly against the rich peanut butter, while those chocolate chips create delightful gooey surprises. Try them slightly warmed with a drizzle of extra maple syrup for the ultimate cozy treat.

Peanut Butter White Chocolate Blondie Bars

Grab your baking pans because these peanut butter white chocolate blondie bars are about to become your new obsession. Get ready for chewy, fudgy perfection that’s ridiculously easy to make and packed with sweet, nutty flavor. Trust me, one bite and you’ll be hooked.

Ingredients

– 1 cup creamy peanut butter (I always use the natural kind for that rich, nutty flavor)
– 1/2 cup unsalted butter, softened (room temp blends smoother with the sugars)
– 1 cup light brown sugar, packed (this gives that classic blondie chew)
– 2 large eggs (I prefer room temp eggs here for even mixing)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– 1 cup all-purpose flour (spoon and level it for accuracy)
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1 cup white chocolate chips (I like the extra melty kind for gooey pockets)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, beat the softened butter and peanut butter together with an electric mixer on medium speed until completely smooth and creamy, about 1-2 minutes.
3. Add the packed brown sugar and beat for another 2 minutes until the mixture is light and fluffy—this step is key for that chewy texture.
4. Crack in the room temperature eggs one at a time, beating well after each addition until fully incorporated.
5. Mix in the vanilla extract until just combined.
6. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined—be careful not to overmix the batter.
8. Fold in the white chocolate chips with a spatula until evenly distributed throughout the batter.
9. Spread the batter evenly into the prepared pan using a spatula, making sure to reach all corners.
10. Bake at 350°F for 25-28 minutes, until the edges are golden brown and the center appears set but still slightly soft to the touch.
11. Place the pan on a wire rack and let the blondies cool completely in the pan, about 1-2 hours, before slicing—this prevents crumbling.

Perfectly chewy with a fudgy center, these bars deliver that irresistible peanut butter and white chocolate combo in every bite. Serve them warm with a scoop of vanilla ice cream for ultimate indulgence, or pack them for picnics—they travel beautifully and stay moist for days.

Peanut Butter Pumpkin Spice Bars

Just when you thought pumpkin spice season couldn’t get better—these peanut butter pumpkin spice bars enter the chat. Jazzing up your fall baking game has never been easier or more delicious.

Ingredients

– 1 cup creamy peanut butter (I always use the natural kind—it gives better flavor)
– 1 cup pumpkin puree (not pumpkin pie filling—that’s crucial!)
– ¾ cup brown sugar (pack it firmly for maximum moisture)
– 2 large eggs at room temperature (they incorporate so much better this way)
– 1 tsp vanilla extract (the real stuff makes all the difference)
– 1½ cups all-purpose flour (I sometimes swap half for whole wheat)
– 1 tsp baking soda
– 2 tsp pumpkin pie spice (homemade blend if you’re feeling fancy)
– ½ tsp salt
– ½ cup chocolate chips (mini ones distribute perfectly)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, combine the peanut butter, pumpkin puree, brown sugar, eggs, and vanilla extract—mix until completely smooth.
3. Tip: Scrape the sides of the bowl halfway through mixing to ensure everything incorporates evenly.
4. Add the all-purpose flour, baking soda, pumpkin pie spice, and salt to the wet ingredients.
5. Stir just until the dry ingredients disappear—overmixing makes tough bars.
6. Fold in the chocolate chips until they’re evenly distributed throughout the batter.
7. Spread the batter evenly into your prepared pan using a spatula.
8. Tip: Wet your fingers slightly to press the batter into corners without sticking.
9. Bake at 350°F for 22-25 minutes until the edges pull away from the pan and a toothpick comes out clean.
10. Tip: Check at 22 minutes—these go from perfectly moist to dry quickly.
11. Let the bars cool completely in the pan on a wire rack before cutting.
12. Cut into 16 squares using a sharp knife wiped clean between cuts.

Let these bars be your new fall obsession—they’re wonderfully moist with that iconic peanut butter-pumpkin hug. Lasts beautifully in an airtight container, but good luck keeping them around that long.

Peanut Butter S’mores Bars

Craving that campfire magic without the actual fire? These peanut butter s’mores bars deliver all the gooey, crunchy, melty goodness in one no-fuss pan. Seriously, they’re dangerously easy to devour.

Ingredients

– 1 ½ cups graham cracker crumbs (I crush mine finely for a sturdy base)
– ½ cup unsalted butter, melted (salted works too if that’s your pantry situation)
– 1 cup creamy peanut butter (go for the natural kind—it swirls better)
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 2 cups mini marshmallows (the tiny ones melt evenly)
– 1 cup milk chocolate chips (I always grab an extra handful for topping)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Combine graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom of your prepared pan to create an even crust.
4. Bake the crust for 8 minutes at 350°F until lightly golden at the edges.
5. While the crust bakes, stir together peanut butter, powdered sugar, and vanilla in a separate bowl until smooth.
6. Let the crust cool for 5 minutes after baking—this prevents the peanut butter layer from melting.
7. Drop spoonfuls of the peanut butter mixture over the warm crust and gently spread it into an even layer.
8. Sprinkle mini marshmallows evenly across the peanut butter layer, covering it completely.
9. Return the pan to the oven and bake at 350°F for 6–8 minutes until marshmallows are puffed and lightly toasted.
10. Immediately sprinkle chocolate chips over the hot marshmallows and let them sit for 2 minutes to melt.
11. Use an offset spatula to gently swirl the melted chocolate into the marshmallows, creating a marbled effect.
12. Cool the bars completely at room temperature for 2 hours before slicing—this sets the layers perfectly.

Just sliced into these? The graham cracker base stays crisp beneath that salty-sweet peanut butter, while the marshmallow-chocolate swirl stays satisfyingly soft. Try warming individual squares for 10 seconds before serving—they’ll taste straight from the campfire.

Peanut Butter Nutella Stuffed Bars

Omg, these peanut butter Nutella stuffed bars will literally break the internet. Grab your ingredients and let’s make magic happen.

Ingredients

– 1 cup creamy peanut butter (I always use Jif for that perfect smooth texture)
– 1/2 cup Nutella (keep it at room temp for easier spreading)
– 1 cup all-purpose flour (spoon and level it for accuracy)
– 1/2 cup unsalted butter, softened (leave it out for 30 minutes beforehand)
– 1/2 cup brown sugar, packed (dark brown gives better flavor)
– 1 large egg (room temp blends smoother)
– 1 tsp vanilla extract (pure vanilla makes all the difference)
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup chocolate chips (I prefer semi-sweet for balance)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Combine softened butter and brown sugar in a large bowl using an electric mixer on medium speed for 2 minutes until creamy.
3. Add the room temperature egg and vanilla extract, mixing for 1 minute until fully incorporated.
4. Tip: Scrape down the bowl sides with a spatula to ensure even mixing.
5. Gradually add flour, baking soda, and salt to the wet ingredients, mixing on low speed just until combined.
6. Press two-thirds of the dough evenly into the prepared pan using your fingers or a measuring cup.
7. Spread Nutella in an even layer over the dough base, leaving a 1/2-inch border around the edges.
8. Drop spoonfuls of peanut butter over the Nutella layer, spacing them evenly.
9. Crumble the remaining dough over the top, covering most of the filling.
10. Tip: Use your fingers to create varied crumble sizes for better texture.
11. Sprinkle chocolate chips evenly over the top layer.
12. Bake at 350°F for 22-25 minutes until the edges are golden brown and the center appears set.
13. Tip: Don’t overbake—the bars will continue to set as they cool.
14. Cool completely in the pan on a wire rack for at least 1 hour before cutting.
15. Cut into 16 squares using a sharp knife wiped clean between cuts.

Finally, these bars deliver that perfect fudgy center with crispy edges that’ll have everyone begging for the recipe. Serve them slightly warm with vanilla ice cream for ultimate indulgence, or pack them for lunchbox surprises that make ordinary days extraordinary.

Peanut Butter Espresso Crunch Bars

Jazz up your snack game with these no-bake peanut butter espresso crunch bars. They combine creamy, nutty richness with that perfect coffee kick. Seriously addictive—you’ve been warned.

Ingredients

– 1 cup creamy peanut butter (I always use the natural kind—it gives better texture)
– 1/2 cup honey (warm it slightly if it’s too thick to mix easily)
– 2 tbsp instant espresso powder (the fine stuff dissolves best, no gritty bits)
– 1 tsp vanilla extract (real vanilla makes all the difference here)
– 2 cups crispy rice cereal (generic works great—save the fancy stuff for breakfast)
– 1/4 cup mini chocolate chips (these melt perfectly for drizzling)
– Pinch of sea salt (flaky salt on top is my secret weapon)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium saucepan, combine 1 cup peanut butter and 1/2 cup honey over low heat.
3. Stir constantly with a spatula until the mixture is smooth and fully combined, about 2-3 minutes.
4. Remove from heat and immediately whisk in 2 tbsp instant espresso powder until no dry spots remain.
5. Stir in 1 tsp vanilla extract and a pinch of sea salt until incorporated.
6. Gently fold in 2 cups crispy rice cereal until every piece is coated in the peanut butter mixture.
7. Transfer the mixture to your prepared pan and press firmly into an even layer using the bottom of a measuring cup.
8. Sprinkle 1/4 cup mini chocolate chips evenly over the top and lightly press them into the surface.
9. Refrigerate for at least 2 hours, or until completely firm and sliceable.
10. Use the parchment paper to lift the slab out of the pan and cut into 12 even bars.
Seriously, these bars deliver that perfect crunch with a smooth peanut butter base and bold coffee flavor. The espresso powder cuts through the sweetness just enough. Try crumbling one over vanilla ice cream for an next-level dessert situation.

Peanut Butter Berry Streusel Bars

Let’s transform peanut butter and berries into the ultimate grab-and-go treat. These streusel bars deliver that perfect sweet-salty crunch you crave. Seriously, they disappear faster than you can say “more please.”

Ingredients

– 1 cup creamy peanut butter (I always use the natural kind—it gives better texture)
– ½ cup unsalted butter, softened (room temp blends smoother with the dry ingredients)
– 1 cup light brown sugar, packed (dark brown works too for deeper flavor)
– 2 large eggs (pull them out 30 minutes early—room temp prevents a dense base)
– 2 cups all-purpose flour (spoon and level it; no packing!)
– 1 tsp baking powder (fresh is key—test it in water if it’s been open over 6 months)
– ½ tsp salt (I use fine sea salt for even distribution)
– 1½ cups mixed frozen berries (no need to thaw—they hold shape better)
– ½ cup old-fashioned oats (for that rustic, chewy streusel)
– ¼ cup granulated sugar (sprinkle this over the top for a glossy finish)

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. 2. In a large bowl, beat 1 cup peanut butter, ½ cup softened butter, and 1 cup brown sugar with a hand mixer on medium speed for 2 minutes until fluffy. 3. Crack in 2 room-temperature eggs one at a time, mixing fully after each addition. 4. Whisk 2 cups flour, 1 tsp baking powder, and ½ tsp salt in a separate bowl. 5. Gradually stir the dry ingredients into the peanut butter mixture until just combined—don’t overmix. 6. Press two-thirds of the dough evenly into the prepared pan using floured fingers. 7. Scatter 1½ cups frozen berries in a single layer over the base. 8. Mix the remaining dough with ½ cup oats and ¼ cup granulated sugar until crumbly. 9. Sprinkle the oat mixture over the berries, covering them completely. 10. Bake at 350°F for 35–40 minutes until the top is golden and edges pull away from the pan. 11. Cool completely in the pan on a wire rack—about 2 hours—before slicing into bars. A buttery, crumbly crust gives way to jammy berry pockets, while the peanut butter adds a rich, savory backbone. Serve these warm with vanilla ice cream for a next-level dessert, or pack them for a lunchbox surprise that beats any store-bought bar.

Peanut Butter Cookie Dough Bars

Finally, a no-bake dessert that actually delivers. Forget complicated techniques—these peanut butter cookie dough bars come together in minutes and disappear even faster. Seriously, they’re dangerously good.

Ingredients

– 1 cup creamy peanut butter (I always use Skippy for that perfect smooth texture)
– 1/2 cup maple syrup (the real stuff—none of that pancake syrup business)
– 1 tsp vanilla extract (splash in a little extra if you’re feeling fancy)
– 1/4 tsp salt (flaky sea salt makes these next-level)
– 1 1/2 cups oat flour (just blend rolled oats until fine—so much cheaper than buying it)
– 1/2 cup mini chocolate chips (these distribute better than regular-sized chips)

Instructions

1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides.
2. Combine 1 cup peanut butter, 1/2 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt in a large mixing bowl.
3. Whisk the wet ingredients together until completely smooth and well-combined.
4. Add 1 1/2 cups oat flour to the bowl and stir until a thick dough forms. Tip: If the dough seems too sticky, add another tablespoon of oat flour.
5. Fold in 1/2 cup mini chocolate chips until evenly distributed throughout the dough.
6. Transfer the dough to your prepared baking pan and press it into an even layer. Tip: Place another piece of parchment on top and use a flat-bottomed glass to press it down smoothly.
7. Refrigerate the pan for at least 2 hours, or until the bars are firm enough to slice. Tip: Don’t rush this step—proper chilling prevents crumbling when cutting.
8. Use the parchment paper overhang to lift the slab from the pan.
9. Cut into 16 even squares using a sharp knife.
10. Store the bars in an airtight container in the refrigerator.

Seriously, these bars have that perfect chewy-crumbly texture you want from cookie dough. The peanut butter flavor shines through without being overly sweet. Try crumbling one over vanilla ice cream for an instant dessert upgrade, or keep them frozen for a cool treat straight from the freezer.

Peanut Butter Salted Caramel Shortbread Bars

Hear me out—these peanut butter salted caramel shortbread bars will ruin all other desserts for you. Seriously, one bite and you’ll be texting the recipe to everyone you know. They’re that dangerously good.

Ingredients

– 1 cup unsalted butter (I always use cold butter straight from the fridge for the flakiest shortbread)
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 tsp salt
– 1 cup creamy peanut butter (go for the natural kind—it gives the caramel layer that perfect drippy texture)
– 1/2 cup brown sugar
– 1/4 cup heavy cream
– 1 tsp vanilla extract
– 1/2 tsp flaky sea salt (Maldon is my absolute favorite for that satisfying crunch)

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Cut the cold butter into small cubes using a sharp knife.
3. Combine the flour, granulated sugar, and salt in a large mixing bowl.
4. Work the butter into the flour mixture using your fingertips until it resembles coarse crumbs.
5. Press the shortbread mixture firmly into the prepared pan—really pack it down for that signature dense texture.
6. Bake for 20-25 minutes until the edges are lightly golden brown.
7. Let the shortbread base cool completely on a wire rack while you make the caramel.
8. Heat the peanut butter, brown sugar, and heavy cream in a saucepan over medium heat.
9. Stir constantly with a wooden spoon until the mixture becomes smooth and bubbly, about 3-4 minutes.
10. Remove from heat and stir in the vanilla extract.
11. Pour the warm caramel evenly over the cooled shortbread base.
12. Immediately sprinkle the flaky sea salt across the entire surface.
13. Refrigerate for at least 2 hours until the caramel layer is completely set.
14. Use the parchment paper to lift the entire block out of the pan.
15. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Just wait until you experience that perfect contrast—the crumbly shortbread base gives way to a creamy, salty-sweet caramel that literally melts in your mouth. Serve these slightly chilled with cold brew coffee, or get wild and crumble them over vanilla ice cream for the ultimate dessert hack.

Peanut Butter Dark Chocolate Chunk Bars

A dessert that’s basically a hug in bar form—these peanut butter dark chocolate chunk bars are dangerously easy and wildly addictive. They’re chewy, rich, and perfect for when you need a sweet fix fast.

Ingredients

– 1 cup creamy peanut butter (I always use the natural kind for that extra nutty flavor)
– ¾ cup packed light brown sugar (this gives the bars that perfect chew)
– 1 large egg, at room temperature—it blends way smoother
– 1 tsp vanilla extract (the real stuff, not imitation)
– ½ tsp baking soda
– ¼ tsp salt (a pinch of flaky sea salt on top takes it next level)
– 1 cup dark chocolate chunks (go for the good stuff, it melts into pools of heaven)

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, combine the peanut butter, brown sugar, egg, and vanilla extract—mix until fully smooth and no streaks remain.
3. Sprinkle in the baking soda and salt, then stir just until incorporated; overmixing can make the bars tough.
4. Fold in the dark chocolate chunks gently, saving a handful to press on top before baking for extra visual appeal.
5. Spread the batter evenly into the prepared pan, using a spatula to press it into all corners.
6. Scatter the reserved chocolate chunks over the top and bake for 20–22 minutes, until the edges are golden and the center looks just set.
7. Let the pan cool completely on a wire rack—this is key for clean slices and a fudgy texture.
8. Use the parchment overhang to lift the bars out, then cut into squares with a sharp knife. Use a warm knife for the cleanest cuts by running it under hot water and drying it first.
Ultra fudgy with a salty-sweet kick, these bars have a dense, melt-in-your-mouth crumb. Serve them slightly warm with a scoop of vanilla ice cream, or crumble over yogurt for a breakfast treat—no one will judge.

Summary

Satisfy your sweet tooth with these 20 creamy peanut butter bar recipes! Whether you’re craving something classic or adventurous, there’s a delicious treat here for every occasion. We’d love to hear which recipes become your family favorites—drop a comment below and share your creations on Pinterest so other home cooks can discover these delightful desserts too!