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.
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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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 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups creamy peanut butter
- 1 tablespoon unsalted butter
- 1 1/2 cups crispy rice cereal
- 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.
- 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.
Make the Peanut Butter Base:
Make the Chocolate Fudge Top:
- 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.
Amount Per Serving: Calories: 803Total Fat: 58gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 11mgSodium: 419mgCarbohydrates: 64gFiber: 6gSugar: 43gProtein: 20g
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Originally published on October 8, 2o14 and republished on June 11, 2020 with updated text.