Chocolate chip cookie dough balls on tray ready to bake. Red mixer with red SideSwipe for Kitchenaid beater and mixer bowl in background


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No-Bake gluten free chocolate peanut butter bars

chocolate peanut butter bar, close with bite taken out

Perfect for summer, these no-bake bars are beloved by our family and everyone who tries them. So easy to make - only 6 ingredients, about 10-15 minutes of prep, then a quick cool-down. They make a great choice for your next cookout or Father's Day. We keep them in the fridge so they don't get too soft.

The 8x8 tray yields about 16 servings. The cut bars can be made a couple of days ahead and keep in a tightly sealed container in the fridge for 4-5 days. They also freeze well. They're delicious frozen, too (so we've heard).

overhead view of three slices of chocolate peanut butter bars sprinkled with salt


Peanut Butter Layer
  • 1 cup (250g) creamy peanut butter (do not use natural)*
  • 1/4 cup (28g) unsalted butter, room temperature
  • 1/2 teaspoon fine salt
  • 1 cup (85-100g) oat flour OR GF or regular graham cracker crumbs (about 5 full-sheet crackers)
  • 1-1/2 cups (180g) confectioner's (powdered) sugar
  • ​8x8 inch pan
Chocolate Layer
  • 1 cup (180g) dark or semi-sweet chocolate chips
  • 2 Tablespoon peanut butter
  • Sea salt flakes for sprinkling, optional


  1. Crush your graham crackers into crumbs (We use a food processor, but you can also crush them in a zipper plastic bag with a rolling pin). Set aside.
  2. Line an 8x8 inch pan with parchment. To make a sling, cut parchment 6 inches wider than your pan in the longest direction. For an 8x8 pan, cut parchment to 14 inches wide x 7-3/4 inches long. With cooking spray, lightly spray the a portion of bottom of the pan to hold the paper in place, then lay the parchment in so the sides hang over the pan. Lightly crease the edges so the extra paper hangs over and out of your way or clip with metal clips. 
  3. In your stand mixer, fitted with SideSwipe or your flat paddle, mix peanut butter and room temperature butter at medium speed until well blended.
  4. Add the graham cracker crumbs/oat flour to the peanut butter mixture. Mix on low at first, then increase the speed to medium until well combined.
  5. Add the confectioner's sugar to the mixture in two additions, mixing on low between additions to keep powdered sugar from flying out of your mixer bowl. Raise the speed to medium once the sugar is moistened. Mix until all ingredients are well distributed.
  6. Press the mixture evenly into the bottom of your pan, making sure you get into the corners. Chill in the refrigerator for 1-2 hours or in the freezer for 30 minutes. You can also chill, covered in plastic wrap, in the fridge overnight.
  7. Once the peanut butter layer is cool, make the chocolate layer.
  8. Using a double boiler or microwave, melt the chocolate chips and peanut butter together. Stir until well combined. Pour over the cooled peanut butter layer. You can gently rock your pan to distribute a smooth layer of chocolate. Or you can spread with a spatula and leave a pattern on the top if you like. 
  9. Allow the chocolate layer to harden. We typically pop it back in the fridge for a while. Remove the entire slab onto a cutting board, and cut into bars. Taking the bars out before cutting makes it much EASIER to make pretty, even cuts and protects your baking pans. Using a warm knife will give you smoother edges.

hand sprinkling coarse salt on chocolate peanut butter bars


  • Use a good quality traditional peanut butter, like Jif or Skippy (our personal favorite for baking). 
  • If graham crackers are not available near you, you can use digestive biscuits. Oat flour also works, but you may require a little more than a cup.
  • ​Store leftover bars in a lidded container. They can be refrigerated for up to one week. You can also store cut bars in the freezer for a couple of weeks. They make great cool snacks on warm days.