Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

No-Bake Chocolate Peanut Butter Bars (Rich, Creamy & Irresistible!)

Sarah Smith
Dec 12, 2025
2 min read

Updated: 1 day ago

No-bake chocolate peanut butter bars with a thick peanut butter base and smooth chocolate topping, sliced into squares and arranged on parchment paper.

These No-Bake Chocolate Peanut Butter Bars are a rich, nostalgic dessert that comes together with just a handful of pantry ingredients and absolutely no oven time. With a thick, creamy peanut butter base and a smooth chocolate topping, they’re perfect for busy days, holiday dessert trays, or anytime you’re craving something sweet and comforting. If you love easy no-bake treats like Oreo Truffles, Peanut Butter Buckeyes, or Maple Pecan Fudge, this recipe belongs in your dessert rotation.

One of the best things about these bars is how versatile they are. Make them ahead for gatherings, slice them into small squares for sharing, or keep a batch in the fridge for quick treats throughout the week. They pair perfectly with cozy favorites like Easy Dump Cake, Vanilla Maple Walnuts, or even alongside warm desserts when you want something cool and creamy to balance things out. Simple, rich, and endlessly crowd-pleasing, these no-bake bars are a dessert you’ll make again and again.

Why You’ll Love This

Rich chocolate and creamy peanut butter in every bite
No-bake dessert that’s quick and easy to make
Simple ingredients with big, indulgent flavor
Perfect for parties, holidays, or an easy make-ahead treat

Recipe Card

Prep Time: 15 minutes Chill Time: 1–2 hours Servings: 16 bars

Ingredients

For the Peanut Butter Layer

1 cup creamy peanut butter
½ cup unsalted butter, melted
2 cups powdered sugar
1½ cups graham cracker crumbs
1 tsp vanilla extract

For the Chocolate Topping

1½ cups semi-sweet chocolate chips
¼ cup creamy peanut butter

Instructions

Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
Make the Peanut Butter Base: In a large bowl, stir together melted butter and peanut butter until smooth. Add powdered sugar, graham cracker crumbs, and vanilla. Mix until fully combined and thick.
Press Into Pan: Press the peanut butter mixture evenly into the prepared pan. Smooth the top.
Melt the Chocolate Layer: In a microwave-safe bowl, combine chocolate chips and peanut butter. Microwave in 30-second intervals, stirring between each, until smooth.
Top & Chill: Pour the chocolate mixture over the peanut butter layer and spread evenly. Refrigerate for 1–2 hours, or until firm.
Slice & Serve: Lift bars out using parchment paper. Cut into squares and enjoy!

Serving & Storage Tips

Let bars sit at room temperature for 5–10 minutes before slicing for cleaner cuts
Store in the refrigerator for up to 1 week
Freeze for up to 2 months for make-ahead treats

FAQ

Can I use crunchy peanut butter?

Yes — it adds great texture.

Can I make these gluten-free?

Yes! Use gluten-free graham crackers.

Can I use milk chocolate instead?

Absolutely — milk or dark chocolate both work well.

Why are my bars too soft?

Add a little more graham cracker crumbs or powdered sugar to firm them up.

Final Thoughts

No-Bake Chocolate Peanut Butter Bars are the perfect combination of rich chocolate and creamy peanut butter — all with minimal effort and no oven required. Whether you’re making them for a party, holiday tray, or a quick family dessert, these bars deliver big flavor in every bite. Simple, classic, and always a crowd favorite.