There’s something about the crunch of those chocolate peanut bars from childhood, right? I remember the smell of roasted peanuts mingling with melting chocolate, all held together by that sticky, sweet glue. But honestly, making them used to be a hassle—boiling sugar, waiting for it to set, washing all those pots.

Now, I’ve swapped all that fuss for a quick, no-bake version that’s just as nostalgic. No oven, no boiling, just a handful of ingredients and a little patience in the fridge. It’s the kind of treat you can whip up on a whim, perfect for when that craving hits or when friends drop by unannounced.

These bars aren’t just about convenience—they’re about capturing that childhood joy, but with a modern twist that fits into even the busiest days. The best part? They come together faster than you can say ‘peanut butter,’ and they taste like a warm memory wrapped in chocolate.

Focusing on the nostalgic comfort of childhood treats, but with a modern, no-bake twist that’s quick and fuss-free for busy adults.

The story behind this recipe

This recipe came from a lazy summer afternoon when I was craving something sweet but didn’t want to turn on the oven or mess around with complicated layers. I remembered those childhood bars, how they seemed so simple and satisfying, yet I’d never really tried making them at home. One afternoon, I just threw together what I had—peanuts, chocolate, a little butter—and it clicked.
It’s funny how a snack can become a little ritual. I started making these for friends, for movie nights, for those mornings when you need a quick pick-me-up. They’re not fancy, just honest, crunchy, gooey, chocolatey goodness that hits without fuss.
Every time I make these, I think about how simple ingredients can create something so comforting. They remind me that sometimes, the best recipes are the ones you don’t overthink—just a handful of things, a little patience, and a moment to enjoy the smell of melting chocolate.

Ingredient breakdown

Peanut butter: I prefer creamy, smooth peanut butter—it melts into the chocolate easily, creating that rich, nutty flavor. Swap for chunky if you want more texture, but expect a slightly chunkier bite.
Chocolate: I use good-quality semi-sweet or dark chocolate, the kind that melts with a glossy sheen and a deep aroma. You can try milk chocolate for a sweeter, milder taste, but the texture may be softer and less firm.
Honey or golden syrup: I add a splash for a hint of caramel sweetness and stickiness. If you want a less sweet version, skip it, but your bars might be a tad less cohesive.
Roasted peanuts: I love the smoky, salty crunch they add. Use raw or salted peanuts depending on your salt preference, but roasting them first really boosts flavor.
Butter: I melt unsalted butter for a rich, silky base that binds everything together. If you’re dairy-free, coconut oil works but will add a subtle coconut aroma and slightly softer texture.
Vanilla extract: Just a splash brightens everything up. Skip if you’re going for a more straightforward chocolate-peanut flavor, but it really elevates the overall aroma.
Optional sea salt: I sprinkle a tiny pinch on top before chilling. It cuts through the sweetness and enhances the nutty flavor—don’t skip if you love that salty-sweet contrast.

Spotlight on key ingredients

Peanut butter:

I prefer creamy, smooth peanut butter—it melts into the chocolate easily, creating that rich, nutty flavor. Swap for chunky if you want more texture, but expect a slightly chunkier bite.
Chocolate: I use good-quality semi-sweet or dark chocolate, the kind that melts with a glossy sheen and a deep aroma. You can try milk chocolate for a sweeter, milder taste, but the texture may be softer and less firm.

Chocolate:

I use good-quality semi-sweet or dark chocolate, the kind that melts with a glossy sheen and a deep aroma. You can try milk chocolate for a sweeter, milder taste, but the texture may be softer and less firm.
Roasted peanuts: I love the smoky, salty crunch they add. Use raw or salted peanuts depending on your salt preference, but roasting them first really boosts flavor.

Notes for ingredient swaps

Dairy-Free: Swap regular butter for coconut oil. It’ll add a subtle coconut aroma and make the bars softer, but still hold together well.
Vegan Chocolate: Use dairy-free dark chocolate or 70% cacao. It melts smoothly and keeps the rich, bittersweet flavor without dairy.
Natural Sweetener: Replace honey with maple syrup or agave nectar. Expect a slightly different sweetness and a thinner melt, but still delicious.
Peanuts: Substitute with roasted cashews or almonds for a different nutty crunch. Keep in mind, flavor profiles shift accordingly.
Salted Peanuts: Use salted nuts if you want a more pronounced salty-sweet contrast. If using unsalted, sprinkle a pinch of sea salt on top before chilling.
Chocolate Type: Try milk chocolate for a creamier, sweeter top layer. It melts with a softer, silkier texture, but less intense cocoa flavor.
Extra Add-ins: Mix in dried fruit or coconut flakes for extra texture and flavor. Be mindful of moisture content that could affect setting.

Equipment & Tools

20×20 cm (8×8 inch) square pan: Holds your bars and lines with parchment for easy removal.
Mixing bowl: Melts and combines the peanut butter, honey, butter, and vanilla.
Spatula: Spreads and presses layers evenly.
Microwave-safe bowl: Melts the chocolate quickly and smoothly.
Sharp knife: Cuts the set bars into perfect squares.

Step-by-step guide to no bake bars

Gather your equipment: a 20×20 cm (8×8 inch) square pan, a mixing bowl, a spatula, and a microwave-safe bowl for melting. The pan will hold your bars, the bowl melts the chocolate, and the spatula mixes everything smoothly.
Line the pan with parchment paper, leaving a slight overhang for easy removal later. This prevents sticking and makes cleanup a breeze.
In your mixing bowl, combine 1 cup (250 g) of peanut butter, 1/2 cup (120 ml) of honey or golden syrup, and 1/4 cup (60 g) of unsalted butter. Microwave in 30-second bursts, stirring each time, until smooth and glossy—about 1-2 minutes total.
Add 2 cups (340 g) of chopped roasted peanuts and 1 teaspoon of vanilla extract to the melted mixture. Stir well until everything is evenly coated and sticky.
Pour the peanut mixture into the prepared pan. Use the spatula to spread it evenly, pressing down firmly to compact everything. The mixture should be about 2-3 cm (1 inch) thick.
In your microwave-safe bowl, melt 1 1/2 cups (270 g) of good-quality chocolate, stirring every 20 seconds until smooth and shiny, about 1-2 minutes. Be careful not to overheat, or it will seize up.
Pour the melted chocolate over the peanut layer. Use the spatula to spread it to the edges, creating a smooth, glossy top. Tap the pan gently on the counter to settle the chocolate and remove air bubbles.
Place the pan in the fridge for at least 2 hours, or until the chocolate is firm and the bars are set. For quicker results, pop it in the freezer for about 1 hour, checking that the chocolate doesn’t crack when you cut.
Once set, lift the bars out using the parchment overhang. Slice into squares or rectangles with a sharp knife. For clean cuts, wipe the knife between slices.
Serve immediately or store in an airtight container. Keep in the fridge for up to 1 week, or freeze for longer storage. Let sit at room temperature for 10 minutes before serving if chilled too cold.

Chill the assembled bars in the fridge for at least 2 hours until firm. Once set, lift out using the parchment edges, slice cleanly, and serve. Keep leftovers refrigerated, covered, for up to a week.

How to Know It’s Done

Chocolate layer is glossy and firm, with no streaks or dull patches.
Bars hold their shape when sliced, not sticky or squishy.
Peanut layer is evenly distributed and pressed tightly, no crumbles or loose bits.