Chocolate Peanut Butter Fudge Bars — Can’t decide if you want PB or chocolate? Make these easy no-bake fudge bars! Chocolate + PB is sooo irresistible!!
Chocolate Peanut Butter Fudge Bars
I love a good two-for-one deal. Especially when that deal involves peanut butter and chocolate. Sometimes it’s impossible to pick which one I want, and with these no-bake fudge bars I don’t have to.
There’s a peanut butter and white chocolate base that’s soft yet dense, rich, and creamy. The top is a layer of chocolate peanut butter fudge, and there’s Rice Krispies added for crispy texture. Both layers actually have Krispies in them, but it’s more pronounced in the top layer.
The recipe for the chocolate layer I originally created to top some brownies that are in my first cookbook, Peanut Butter Comfort. They’re perhaps my favorite brownies ever, tied with these.
Recently I was thumbing through my cookbook and remembered how much I loved the topping, and had to make it. But I didn’t want to turn on my oven and make brownies because we having a hot snap.
The beauty of these no-bake, one-bowl, gluten-free fudge bars is that they’re fast, easy, and people will go nuts over them. I mean, who can resist two thick layers of peanut butter and chocolate peanut butter fudge sandwiched together? I sure can’t.
They’re also a great make-ahead dessert. They’ll literally keep for weeks in your fridge or months in the freezer, which is both good and bad, knowing you’ve got chocolate peanut butter fudge waiting for you.
But I see it as good.
What’s in Chocolate Peanut Butter Fudge Bars?
This is a unique no-bake dessert in that it’s an easy fudge recipe without condensed milk. You’re welcome.
Here’s what you’ll need to make the no-bake peanut butter fudge base and the chocolate peanut butter fudge topping:
- White chocolate chips
- Creamy peanut butter
- Crispy rice cereal (such as Rice Krispies)
- Semi-sweet chocolate chips
- Unsalted butter
How to Make Chocolate Peanut Butter Fudge Bars
Partially melt the white chocolate chips in the microwave, then add the peanut butter and return to the microwave. Stir until smooth and creamy, then add in the crispy rice cereal.
Turn the homemade peanut butter fudge into a foil-lined 8×8-inch dish. Freeze until firm.
Meanwhile, make the chocolate peanut butter fudge top layer. The process is the same, only this time you’re using semi-sweet chocolate chips and adding a little butter as well.
Gently smooth the chocolate peanut butter fudge layer over the firm PB fudge layer and freeze until set.
Can I Use Natural Peanut Butter?
No, you want to use Jif, Skippy, or a similar peanut butter brand because natural or homemade peanut butter could separate and may not set up well and/or the bars could turn very oily.
Can I Double This Recipe?
Very easily! You’d need to use a 9×13-inch baking dish if doubling the ingredients.
Tips for Making Chocolate Peanut Butter Fudge Bars
Be very careful when microwave the white chocolate. It scorches easily and can seize up if you’re not careful. Stir the peanut butter into the white chocolate chips before melting the two together in the microwave. This will protect the white chocolate and hopefully prevent it from scorching.
If the no-bake peanut butter fudge base hasn’t firmed up when you’re ready to spread the chocolate layer on top, return the pan to the freezer for another 5 minutes. You need the base layer of fudge firm enough before you can spread the warm chocolate layer over it.
I store these bars in the fridge because they get a little too soft at room temp. Bars will keep airtight in the fridge for about 1 month and in the freezer for up to 6 months.
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Chocolate Peanut Butter Fudge Bars
Ingredients
Peanut Butter Base
- 2 cups white chocolate chips, one 10.5 to 11.5-ounce bag
- 1 cup creamy peanut butter, not natural; use Jif, Skippy or similar
- 1 cup crispy rice cereal, use gluten-free crispy rice cereal to keep GF
Chocolate Fudge Top
- 1 ½ cups semi-sweet chocolate chips
- 1 ½ cups creamy peanut butter
- 1 tablespoon unsalted butter
- 1 ½ cups crispy rice cereal
Instructions
Make the Peanut Butter Base:
- Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a medium, microwave-safe bowl add the white chocolate chips and heat for 1 minute on high power to soften.
- Remove bowl from microwave, add 1 cup peanut butter (use Jif, Skippy, or similar because natural or homemade peanut butter could separate and may not set up well and/or the bars could turn very oily), and heat on high power to melt, about 1 minute or as necessary in your microwave; white chocolate scorches easily so keep a careful eye on it. Stir until mixture is smooth and combined.
- Add 1 cup crispy rice cereal and stir to combine.
- Turn mixture out in prepared pan in an even, flat layer, smoothing the top lightly with a spatula. Place pan in freezer to chill.
Make the Chocolate Fudge Top:
- In a medium, microwave-safe bowl (you can use the same one, just wipe out with a paper towel), add the semi-sweet chocolate chips and heat for 1 minute on high power to soften.
- Remove bowl from microwave, add 1 1/2 cups peanut butter, butter, and heat on high power to melt, about 1 minute. Stir until mixture is smooth and combined.
- Add 1 1/2 cups crisp rice cereal, and stir to combine.
- Remove pan from freezer (make sure the first layer has set up somewhat before adding the chocolate, if not, return pan to freezer for 5 more minutes) and carefully turn chocolate mixture out into prepared pan in an even, flat layer, smoothing the top lightly with a spatula.
- Place pan in freezer to chill. Allow bars to chill for 60 to 90 minutes, or until set, before serving.
- If bars have gotten too firm to slice, let them sit at room temp for 10 minutes.
Notes
- I store these bars in the fridge because they get a little too soft at room temp. Bars will keep airtight in the fridge for about 1 month and in the freezer for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More No-Bake Desserts:
ALL OF MY NO-BAKE DESSERT RECIPES!
Holiday White Chocolate Fudge — This EASY foolproof white chocolate fudge recipe is perfect for Christmas and holiday parties!! A double dose of white chocolate with an Oreo Cookie crust for the WIN!!
Buckeye Fudge — If you need an easy, no-cook, no-mixer, no-fuss, foolproof fudge that’s ready in about an hour, this is your recipe.
The Easiest Foolproof Fudge Recipe — Look no further than this recipe for the EASIEST and most FOOLPROOF fudge that takes less than 3 minutes to make!! Customize it with your favorite add-ins like cranberries and walnuts!
Chocolate Peanut Butter Balls — EASY, NO-BAKE chocolate peanut butter balls that are a holiday favorite!! They have it all: Salty, sweet, crunchy, with chocolate and peanut butter!
Ritz Cookies (No-Bake Christmas Cookies)— If you need a ridiculously easy, no-bake dessert for a party, holiday cookie exchange, or just have a spur of the moment craving for chocolate and peanut butter, these Ritz cookies are perfect!
Chocolate Peanut Butter Chex Mix Bars – SO EASY, NO-BAKE, and ready in FIVE minutes!! Chex cereal, pretzels, and M&Ms glued together with peanut butter and marshmallows!! An IRRESISTIBLE salty-sweet combination!!
Chocolate Peanut Butter Candy Bars— These peanut butter candy bars are no-bake, easy, loaded with bold peanut butter flavor, and plenty of chocolate. They’re super soft, very dense, and chewy!
Originally published on October 8, 2o14 and republished on June 11, 2020 with updated text.
Absolutely tasty! Made multiple times. Household requests often.
Absolutely tasty! Made multiple times. Household requests often.
Absolutely tasty! Made multiple times. Household requests often.
The picture shows how easy it is to create a chocolate dessert without any special ingredients, and this article contains the recipe for the dish that’s been making people go ga-ga.
I really enjoyed this recipe, which has minimal steps and could not be easier to make. The end result is a sweet treat that everyone will love. Thank you so much!
I really enjoyed this recipe, which has minimal steps and could not be easier to make. The end result is a sweet treat that everyone will love. Thank you so much!
My husband is a nurse and I’ve been baking for the nurses on his shift. I recently made these and Soft and Chewy Lemon Cookies. They were both HUGE hits. They disappeared in record time!
Hi,
I and my wife made it yesterday by following your guide. These bars are really delicious. My children really liked it. Thanks for sharing.
These look amazing! Plus that sweetened condensed substitute sounds amazing!
These look amazing! Plus that sweetened condensed substitute sounds amazing!
Love this so much! Yummy and easy to make! Really learn a lot here, thank you!
These are nice, but barely have any chocolate flavour in comparison to the peanut butter. I used less pb because I ran out, and I used dark chocolate, so by all accounts, I should’ve had a strong chocolate hit, or at least a balance of both.
They DO have a nice texture, nice crunch of the Rice Krispies, and nice peanut butter taste- they’re just not very chocolate-y. Also, I used natural peanut butter, because that’s what I had, and it turned out perfectly fine. I did avoid adding any excess oil, though, just in case.
I would make this again, but I’d make a double batch of either layer, depending on my mood, rather than the two together.
These are nice, but barely have any chocolate flavour in comparison to the peanut butter. I used less pb because I ran out, and I used dark chocolate, so by all accounts, I should’ve had a strong chocolate hit, or at least a balance of both.
They DO have a nice texture, nice crunch of the Rice Krispies, and nice peanut butter taste- they’re just not very chocolate-y. Also, I used natural peanut butter, because that’s what I had, and it turned out perfectly fine. I did avoid adding any excess oil, though, just in case.
I would make this again, but I’d make a double batch of either layer, depending on my mood, rather than the two together.
Hello,
Would like to try this recipe out, thanks for sharing.
I understand that natural peanut butter won’t work, but am curious if PB2 could be subbed for the peanut butter. Certainly would be worth a try I think!
Others have made it with both and with decent results I think if you read through some comments.
These look so good. I am wondering, if I need a bigger batch, could I double this in a 9×13?
Doubling and baking in a 9×13 would probably be just fine.