No-Bake Peanut Butter Pie Bars

Cool and creamy peanut butter filling in a buttery graham cracker crust, these No-Bake Peanut Butter Pie Bars are my famous pie in an easy-to-serve bar that your crowd will go wild for.

An Easy Dessert for Every Occasion

These No-Bake Peanut Butter Pie Bars have everything you love about my famous No-Bake Peanut Butter Pie – only they’re made in a 9×13-inch pan and cut into perfectly shareable bars. A buttery graham cracker crust is topped with an ultra-creamy peanut butter filling for an easy dessert that’s perfect for potlucks, parties, holidays, and anytime you need to feed a crowd. Just make them ahead, chill until firm, and slice into irresistible bars everyone will love.

Easy Does It!

Your favorite dessert just got easier and bigger! These pie bars are everything you already love about my scrumptious No-Bake Peanut Butter Pie, but ready to feed a crowd! The bar form makes them easy to slice and serve. And this format serves up to 15, so there’s plenty to go around! It’s my most-made no-bake recipe for a reason! And if you haven’t tried my No-Bake Chocolate Peanut Butter Pie, make that your next stop!

Make it Your Own

For years, I have enjoyed hearing how y’all have made this peanut butter pie your own! From Rice Krispie or chocolate graham cracker crusts, chocolate and peanut butter drizzles, fun mix-ins like M&Ms or chocolate chips and crushed Butterfinger, or Reese’s peanut butter cup toppings. So much creativity and yumminess has gone into the original pie! I can’t wait to see what you do with this one.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Finely crushed graham cracker crumbs: create a sweet, slightly crunchy base that pairs perfectly with the creamy peanut butter filling. You can substitute crushed vanilla wafers, shortbread cookies, or Oreo cookies for a different flavor twist!
• Granulated sugar: adds sweetness to the crust and balances the buttery graham cracker flavor.
• Unsalted butter (melted): holds the graham cracker crumbs together and adds rich, buttery flavor. Salted butter can be substituted for a slightly saltier crust.
• Cream cheese (softened): gives the filling its rich, creamy texture and a slight tanginess that balances the sweetness. Full-fat cream cheese works best for a filling that sets firmly.
• Creamy peanut butter: provides the signature peanut butter flavor and helps create a thick, smooth filling. Crunchy peanut butter can be substituted for added texture, but conventional peanut butter works better than natural peanut butter that requires stirring.
• Powdered sugar: sweetens the filling while helping it stay smooth and thick. Sift first to avoid lumps.
• Frozen whipped topping (thawed): makes the filling light, fluffy, and creamy while helping the bars hold their shape. I recommend using Cool Whip, but homemade whipped cream can be used instead, though the bars may set up slightly firmer and soften more quickly once served. Use three cups of homemade whipped cream per tub of whipped topping.
• Chopped roasted peanuts (optional for garnishing): add a delicious crunch and extra peanut butter flavor to every bite. You can substitute mini chocolate chips or chopped peanut butter cups for a sweeter topping.

Supplies:

• 9×13-inch baking dish
• Medium bowl
• Stand mixer fitted with paddle attachment or hand mixer
• Offset spatula

How to Make No-Bake Peanut Butter Pie Bars

1. Make the Crust: Lightly grease a 9×13-inch baking dish.
2. In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened.
3. Press the mixture firmly into the bottom of the prepared baking dish.
4. Refrigerate the crust for 30 minutes while you prepare the filling.

• Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the softened cream cheese and peanut butter until smooth.
• Add the powdered sugar and beat until smooth and creamy.

• Fold in the whipped topping until fully incorporated and fluffy.
• Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.

• If desired, sprinkle lightly with chopped roasted peanuts.
• Cover and refrigerate for at least 4 hours, preferably overnight, until completely set.
• Slice into bars and serve chilled.

Serving and Storage

Serve the bars chilled, straight from the refrigerator, for the best texture and flavor. For clean slices, use a sharp knife and wipe it clean between cuts. Keep the bars refrigerated until ready to serve, especially on warm days.

Store leftover No-Bake Peanut Butter Pie Bars in single layer in an airtight container in the refrigerator for up to 5 days.

To make ahead: These bars are perfect for making ahead! Prepare the bars up to 2 days in advance, cover tightly, and refrigerate until ready to serve. Chilling them overnight allows the filling to set completely, making them even easier to slice. For the freshest crunch, add the chopped roasted peanuts just before serving.

To freeze: These bars freeze beautifully! Once fully chilled and set, slice into individual bars and place them on a parchment-lined baking sheet. Freeze until firm, then wrap each bar tightly in plastic wrap and store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before serving. For the best texture, add the chopped peanut garnish after thawing.

If you make my No-Bake Peanut Butter Pie Bars, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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