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An easy peanut butter no-bake bar with chocolate ganache that will remind you of an extravagant peanut butter cup
     My whole family seems to love this dessert. But my sister, Jane, has a standing request for this Peanut Butter Pie. She can eat the entire pan of it all in one sitting. She says it does make her feel sick afterward, but she can’t help herself!
     I call it a “pie”, but it is actually a no-bake bar. I think I initially deemed it a “pie” because the very first time I made it, I used a 9-inch pie dish. But I realized that the sloped sides on a pie dish weren’t necessary for this recipe, so I began using an 8×8 square baking pan. It works much better, in my opinion.
     I also realized that I had been making this without an official recorded recipe. I usually just scooped a bunch of peanut butter out of a jar without measuring it. I didn’t want to clean peanut butter out of my measuring cup. Oh well, I was going to have to measure it this time to actually record the recipe!  
     The crust is pretty versatile; when testing the recipe, I used a combination of chocolate graham cracker crumbs and peanut butter cookie (homemade) crumbs. But sometimes I just use graham cracker crumbs. I’ve also used Oreo crumbs in the past, which is also tasty. Whatever sounds good!
     I also like to use milk chocolate chips (instead of semi-sweet) for the chocolate ganache, because it makes this taste even more like peanut butter cups, and peanut butter cups are delicious! 
     I was planning on giving the whole thing away, but it looked particularly appetizing, so I helped myself to a piece. YUM. It was probably the best iteration I have made; I am glad I wrote it down this time. 
     I will give what’s left of it to Jane. I have a feeling she will enjoy it. I hope you enjoy it as well!


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Ingredients Section:

  • 2 cups regular graham cracker crumbs, chocolate graham cracker crumbs, or fine cookie crumbs (or combination)
  • 1/2 cup butter, melted
  • 1 cup peanut butter
  • 2 Tbs butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar


  1. Mix together graham cracker crumbs and melted butter.
  2. Press evenly into the bottom of a greased 8×8 square pan. Set aside.
  1. Beat together peanut butter, softened butter, and cream cheese until thoroughly combined.
  2. Stir in powdered sugar and mix until thoroughly combined.
  3. Spread on top of graham cracker crust.
  4. Place in the pan in the refrigerator while you prepare frosting. 
  1. Place chocolate chips and half & half in a microwave-safe bowl.
  2. Heat for 30 seconds, then stir.
  3. Heat in 15-20 second intervals thereafter, stirring after each time.
  4. Do this until it’s smooth and chocolate chips are completely melted.
  5. Take the pan out of the refrigerator, and pour the hot ganache over the top of the peanut butter layer, spreading evenly.
  6. Refrigerate at least 2 hours or until ganache is no longer warm. Ganache will set soft.

Notes about this recipe:

  • If you do not want to dirty a measuring cup, just eyeball the amount of peanut butter by using about half of a 15 or 16 ounce jar.
  • I used regular Jif Peanut Butter to test this recipe. But I’ve had success with both regular and natural peanut butter, so whatever you have on hand is fine.
  • You can substitute different chocolate chips for the ganache if you’d like, but it’s possible that could affect how long it takes to melt and how it sets as it cools.
  • I was asked if this recipe could be doubled and put in a 13×9 inch cake pan. I tried it out, and yes, it works out great! 

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6 thoughts on “PEANUT BUTTER PIE BAR”

  1. Thanks so much for the recipe and the simple instructions. My family loves peanut butter and chocolate. I can hardly wait to make it. I will Sue Ta be like your sister, it will be hard to stop eating that until it is gone

  2. Place the crust in the oven at 350° for 15 mins. Cool completely.
    Tastes toasted.
    Just a bit different.
    Your recipe is the greatest!

    1. Vernita, I am so happy to share this recipe. It is SO good. I am going to try Barbara T’s suggestion in the comments and make the crust toasted. Let me know how it turns out for you. Thank you for sharing.

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