Rich Peanut Butter Squares — No-Cook, Lusciously Creamy & Perfectly Salty-Sweet
Intro — Why these Peanut Butter Squares are irresistible
What makes these Rich Peanut Butter Squares so special is the small bit of kitchen magic that happens when everyday pantry staples—**peanut butter**, **butter**, **powdered sugar**, and **crackers** or **graham crumbs**—come together.
The result is a luxuriously creamy middle with a delicate buttery base and an optional glossy chocolate cap. There’s no stovetop boiling, no candy thermometer, and no complicated steps.
The texture is **velvety and dense**, the flavor balances **sweet and salty**, and each bar melts on the tongue—comforting, nostalgic, and utterly addictive.
Ingredients — Base & Filling (makes about 16 squares)
- 1 1/2 cups (150 g) graham cracker crumbs or finely crushed plain crackers — creates a sturdy, buttery base with a mild toasty flavor.
- 1/2 cup (113 g) unsalted butter, melted — binds crumbs and adds rich mouthfeel to the crust.
- 1 1/2 cups (375 g) creamy peanut butter — the hero ingredient; provides creaminess, flavor, and structure. Use classic creamy for the smoothest texture.
- 1/2 cup (113 g) unsalted butter, softened — folded into the peanut butter to yield a silkier, more pillowy filling.
- 2 1/2 – 3 cups (300–360 g) powdered (confectioners’) sugar — sweetens and firms the filling to a scoopable consistency.
- 1 teaspoon pure vanilla extract — rounds and deepens flavor.
- Pinch of fine salt — amplifies sweetness and sharpens the peanut notes.
Optional Topping
- 8 oz (225 g) semisweet or dark chocolate chips — for a shiny, bittersweet cap that contrasts the sweet peanut layer.
- 1 tablespoon coconut oil or neutral oil — makes the melted chocolate glossy and easier to spread.
- Flaky sea salt (optional) — a final sprinkle for restaurant-style contrast.
Step-by-step Instructions
- Line your pan: Line an 8×8-inch (20×20 cm) square pan with parchment paper, leaving an overhang on two opposite sides to lift the bars out later.
- Make the crust: In a medium bowl, stir together the graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form a compact crust. Use the bottom of a measuring cup to tamp it down for a tidy base.
- Create the peanut butter filling: In a large bowl, beat the softened butter and peanut butter together until smooth and creamy. Add the vanilla and pinch of salt. Gradually add the powdered sugar, 1 cup at a time, mixing until the filling is thick, scoopable, and holds its shape (use 2½–3 cups depending on how sweet/firm you prefer).
- Assemble the layer: Spread the peanut butter filling evenly over the prepared crust, smoothing the top with an offset spatula or the back of a spoon. Chill the pan in the refrigerator for at least 30–45 minutes to firm the filling.
- Optional chocolate topping: Place chocolate chips and oil in a microwave-safe bowl and microwave in 20–30 second bursts, stirring between each burst until smooth (or melt gently over a double boiler). Pour or spread the melted chocolate over the chilled peanut layer. Tap the pan gently to level the chocolate.
- Final chill: Return the pan to the refrigerator and chill until the chocolate is set and bars are firm—about 1–2 hours (or 30–45 minutes in the freezer for speed).
- Slice cleanly: Use the parchment overhang to lift the block from the pan. For neat squares, use a large, sharp knife warmed under hot water and wiped dry between cuts. Wipe and re-warm the knife between each slice for perfectly smooth edges.
- Store: Keep bars refrigerated in an airtight container for up to 7 days, or freeze individually wrapped for up to 3 months. Thaw in the refrigerator before serving.
Why this recipe is loved
These squares are beloved because they transform humble pantry items into a dessert that tastes like indulgence. The **contrast of textures**—a slightly crunchy, buttery crust beneath a dense, silky peanut butter filling and an optional snap of chocolate—creates an irresistible mouthfeel. The recipe is fast, forgiving, and perfect for bakers who want big flavor without fuss: **no stovetop**, **no boiling**, and **no special equipment** required.
Pro Tips for Perfect Peanut Butter Squares
- Peanut butter choice matters: Use classic creamy peanut butter for smooth texture. Natural peanut butter (oil-separated) can be used if you stir it well and reduce added butter slightly.
- Adjust sweetness to taste: Start with 2½ cups powdered sugar and add more if you want a firmer, sweeter filling.
- Firm presses: Press the crust firmly so it doesn’t crumble when cutting.
- Chill thoroughly: Cold bars slice cleaner and hold shape better—don’t rush the chill time.
- Knife technique: Warm and dry the knife between cuts for glossy, even slices.
- Flavor variations: Swap half the peanut butter for almond butter, or fold in 1/2 cup chopped peanuts for extra crunch.
Serving Suggestions
- Serve chilled with a small spoonful of **vanilla whipped cream** for contrast.
- Plate with a drizzle of **warm caramel** or **espresso shot** for an adult dessert pairing.
- Sprinkle with **flaky sea salt** right after the chocolate sets for a gourmet touch.
- Pair with a cold glass of **milk**, hot coffee, or creamy chai tea to balance sweetness.
Printable Recipe Card
Rich Peanut Butter Squares — Yield: ~16 squares
Crust:
- 1 1/2 cups graham cracker crumbs (150 g)
- 1/2 cup unsalted butter, melted (113 g)
Filling:
- 1 1/2 cups creamy peanut butter (375 g)
- 1/2 cup unsalted butter, softened (113 g)
- 2 1/2 – 3 cups powdered sugar (300–360 g)
- 1 tsp vanilla extract
- Pinch fine salt
Optional topping:
- 8 oz chocolate chips (225 g) + 1 tbsp oil
Assemble: Press crust → Spread peanut filling → Chill → Add chocolate → Chill until set → Slice.