Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Sliced chocolate peanut butter bars.

Easy 1970s No Bake Peanut Butter Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These no-bake peanut butter bars are the school cafeteria classic you’ve been chasing since childhood. A dense, creamy peanut butter and graham cracker base gets pressed into a 9×13 pan and topped with a smooth milk chocolate layer, then refrigerated until cold and cut into squares. Five ingredients. No oven. Exactly as good as you remember.

  • Total Time: 1 Hour 20 Minutes
  • Yield: 24 Servings 1x

Ingredients

Units Scale
  • 1/3 pound (about 1 1/2 cups) finely crushed graham cracker crumbs
  • 1/2 pound (2 sticks / 1 cup) unsalted butter, softened to room temperature
  • 1 cup creamy peanut butter (not natural-style)
  • 1 pound (about 4 cups) powdered sugar
  • 12-ounce package milk chocolate chips

Instructions

  1. Line a 9×13 inch pan with parchment paper, leaving overhang on two sides.
  2. In a large bowl, beat together the softened butter, peanut butter, and graham cracker crumbs until creamy and smooth.
  3. Add the powdered sugar gradually, mixing until the dough is fully combined and no longer sticky. It will resemble a thick, slightly crumbly cookie dough.
  4. Press the peanut butter mixture firmly and evenly into the prepared pan. Use the bottom of a flat measuring cup to get an even, compact layer.
  5. Melt the chocolate chips in a double boiler over barely simmering water, stirring until completely smooth. Alternatively, microwave in 30-second intervals, stirring between each, until melted.
  6. Pour the melted chocolate over the peanut butter layer and spread evenly with an offset spatula.
  7. Refrigerate for at least 2 hours, or until the chocolate is fully set.
  8. Lift the bars out of the pan using the parchment paper overhang. Cut into squares with a sharp knife. For clean cuts, wipe the blade between slices.

Equipment

Notes

  • Peanut butter: Use a conventional creamy peanut butter (such as Jif or Skippy). Natural peanut butter separates and produces an oily, unstable base that won’t hold together.
  • Butter: Room temperature butter, not melted, is the original method. It creams with the peanut butter to produce a denser, more cohesive bar than the melted-butter shortcuts in many modern versions.
  • Chocolate: The 1978 recipe specifies milk chocolate chips, which gives you the sweeter, creamier top that matches the cafeteria memory. Semi-sweet works if you prefer less sweetness.
  • Cutting tip: For clean squares without cracking the chocolate layer, let the bars sit at room temperature for 5 minutes before cutting, and use a sharp chef’s knife.
  • Yield note: A 9×13 pan cut into 4 rows x 6 columns yields 24 squares. For larger bars (closer to the cafeteria portion size), cut 3×4 for 12 pieces.

Find it online: https://recipe-rewind.com/school-lunchroom-peanut-butter-bars/

>