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Best No-Bake Reeses Peanut Butter Cake Bars Recipe

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These no-bake Reeses peanut butter cake bars are ridiculously creamy, crunchy, and chocolatey, with a simple graham cracker crust, a light peanut butter cream cheese filling, and a smooth chocolate top. No oven required, just a few ingredients and a bit of patience for a dessert that tastes like pure indulgence.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets, crushed finely)
  • ½ cup unsalted butter, melted
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup creamy peanut butter, divided
  • 1 cup powdered sugar, sifted if desired
  • 1 teaspoon vanilla extract
  • 1½ cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • ½ cup mini Reese’s cups, roughly chopped (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine 2 cups graham cracker crumbs with ½ cup melted unsalted butter. Stir until every crumb is moistened and the mixture looks like wet sand. Press this firmly into the bottom of your parchment-lined 8×8 pan. Use the bottom of a flat measuring cup to really compact it down. Pop it in the fridge while you make the filling.
  2. Make the peanut butter filling: In a large bowl, beat 8 ounces softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes. Add ½ cup creamy peanut butter and beat again until fully combined. Scrape down the sides of the bowl. Add 1 cup powdered sugar and 1 teaspoon vanilla extract, then beat on low speed until the sugar is incorporated, then crank it up to medium for another minute. The mixture should be thick, creamy, and slightly airy.
  3. Assemble the first layer: Spread the peanut butter filling evenly over the chilled crust. Use an offset spatula or the back of a spoon to smooth it out. The filling is thick, so take your time. Place the pan back in the fridge while you prepare the topping.
  4. Melt the chocolate: In a microwave-safe bowl, combine 1½ cups semi-sweet chocolate chips and 1 tablespoon coconut oil. Microwave in 30-second intervals, stirring after each, until completely smooth. This usually takes about 90 seconds total. Don’t rush this step, burnt chocolate is a tragedy.
  5. Add the chocolate layer: Pour the melted chocolate over the peanut butter filling. Tilt the pan gently to spread it evenly, or use a spatula. Sprinkle the chopped mini Reese’s cups over the top while the chocolate is still wet. They’ll sink in just a little and look gorgeous.
  6. Chill until firm: Refrigerate the bars for at least 4 hours, but overnight is better. The filling needs time to set properly, and the chocolate needs to firm up completely. I’ve learned this the hard way after cutting into too-soft bars and ending up with a delicious mess.
  7. Slice and serve: Lift the bars out using the parchment paper overhang. Use a sharp knife to cut into squares, wiping the blade clean between cuts for neat edges. Let the bars sit at room temperature for about 5 minutes before serving for the best texture.

Notes

For cleanest cuts, run your knife under hot water, dry it off, then slice. Wipe the blade between each cut. If chocolate layer cracks, bars may be too cold; let sit at room temperature for a few minutes. For gluten-free, use gluten-free graham crackers. For dairy-free, use dairy-free cream cheese, vegan butter, and dairy-free chocolate chips.

Nutrition

Keywords: no-bake, Reeses, peanut butter, chocolate, cake bars, easy dessert, no oven, summer dessert, potluck

Find it online: https://eliplate.com/best-no-bake-reeses-peanut-butter-cake-bars-recipe/