Easy Chocolate Peanut Butter Bars

These Easy Chocolate Peanut Butter Bars are so delicious and incredibly easy to make with just four ingredients! A sweet peanut butter cookie base is topped with a generous layer of melted semi-sweet chocolate for the perfect combination of chocolate and peanut butter. They’re naturally gluten-free, require no flour, and come together in minutes. Watch the video on Instagram, TikTok or Facebook!

I found the original recipe in my grandmother’s recipe collection, but this one is especially nostalgic because I actually cut it out of a magazine myself back in 1977 when I was a kid! The recipe was originally called Chocolate-Peanut Butter Pile-Ups. I’ve made a few adjustments over the years, including adding more chocolate, using semi-sweet chocolate chips, and baking them in a 9-inch square pan. They’re just as easy to make today as they were back then!

Why You Will Love These Bars

Only four ingredients. All you need is peanut butter, sugar, an egg, and chocolate chips. No flour, butter, or complicated ingredients required!

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Incredibly easy to make. Mix the first three ingredients, press the dough into a pan, bake, and add the chocolate. That’s it!

Naturally gluten-free. There’s no flour in this recipe, making these bars a great option for anyone avoiding gluten. Just be sure to check your ingredient labels if you’re baking for someone with a gluten allergy or celiac disease.

Chocolate and peanut butter. The rich chocolate topping pairs perfectly with the sweet, chewy peanut butter cookie base.

A nostalgic vintage recipe. This simple treat comes from a magazine clipping I saved as a child in 1977. It’s a fun way to bring an old-fashioned favorite back to life!

Ingredient Notes

Peanut Butter: Use 1 cup of creamy peanut butter. Regular creamy peanut butter works well for this recipe. I don’t recommend using natural peanut butter that requires stirring because the oil can separate and affect the consistency of the bars.

Sugar: I use 1/2 cup granulated sugar, which gives the peanut butter base just the right amount of sweetness. As an option, increase it to 1 cup for sweeter bars.

Egg: One large egg helps bind the peanut butter and sugar together. For best results, use a room-temperature egg.

Semi-Sweet Chocolate Chips: I use 6 ounces of semi-sweet chocolate chips for a generous chocolate topping. The original recipe called for 4 ounces of Baker’s German’s Sweet Chocolate, but I love the extra chocolate and slightly less sweet flavor of semi-sweet chips.

How to Make Easy Chocolate Peanut Butter Bars

Preheat your oven to 350°F and grease a 9 x 9-inch square baking pan, then set aside.

Mix the peanut butter, sugar, and egg together in a medium bowl until well combined. Press the mixture evenly into the prepared pan. Bake for approximately 20 minutes, or until the edges are lightly golden and the center is set.

Immediately sprinkle the chocolate chips evenly over the hot peanut butter base. Cover the pan loosely with aluminum foil and let stand for about 3 minutes, or until the chocolate has softened.

Remove the foil and gently spread the melted chocolate into an even layer. Let cool until the chocolate is set, then cut into approximately 20 bars.

Quick Tips

If desired, line the pan with parchment paper. Leave a little extra parchment hanging over two sides of the pan so you can easily lift the cooled bars out before cutting them.

Press the dough evenly. Use your hands or the bottom of a measuring cup to press the peanut butter mixture into an even layer so the bars bake uniformly.

Add the chocolate immediately. Sprinkle the chocolate chips over the peanut butter base as soon as it comes out of the oven. The residual heat helps melt the chocolate without needing a separate saucepan or microwave.

Cover with foil. Loosely covering the pan with aluminum foil traps the heat and helps soften the chocolate chips. If they aren’t soft enough to spread after 3 minutes, cover the pan for another minute or two.

Let the chocolate set before serving. Allow the bars to cool completely before cutting them into squares. If desired, and for cleaner slices, refrigerate briefly until the chocolate is firm.

Frequently Asked Questions

Can I use milk chocolate instead of semi-sweet chocolate? Absolutely! Milk chocolate will give the bars a sweeter flavor. You could also use dark chocolate chips if you prefer a richer chocolate topping.

Are these chocolate peanut butter bars gluten-free? Yes, the recipe is naturally gluten-free because it doesn’t contain any flour. If you’re making them for someone with celiac disease or a gluten allergy, be sure to check that your peanut butter and chocolate chips are certified gluten-free and avoid cross-contact during preparation.

Can I use natural peanut butter? Regular creamy peanut butter is my preference for this recipe. Natural peanut butter may produce a different texture, particularly if the oil separates, so I recommend using a well-stirred variety if you decide to try it.

How do I know when the bars are done baking? The edges should be lightly golden and the center should look set. Avoid overbaking, which can make the peanut butter base dry and crumbly.

How do I store these bars? Store the cooled bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. If refrigerated, let them sit at room temperature for a few minutes before serving.

Can I freeze chocolate peanut butter bars? Yes! Once the chocolate has completely set, place the bars in a freezer-safe airtight container, separating layers with parchment paper. Freeze for up to 2 months and thaw in the refrigerator or at room temperature before serving.

Watch My Grandmother’s Recipes Series

These Easy Chocolate Peanut Butter Bars are part of my Grandmother’s Recipes series, where I’m bringing vintage recipes from my grandmother’s collection back to life! Join me every Monday and Thursday for a new recipe video on TikTok, Instagram, and Facebook. From old-fashioned cakes and cookies to nostalgic desserts, there’s always something sweet to discover!