No-Bake Peanut Butter
So, Let Me Tell You How I Fell for No-Bake Peanut Butter
Honestly, no-bake peanut butter snacks are one of those little lifesavers I stumbled on during a really wild work week (read: five deadlines, zero clean shirts). My oldest forgot about snack duty for school, of course, so we needed something fast — and let’s just say baking wasn’t in the cards unless you count the kitchen turning into an oven during July. Plus, not heating up my flat? Absolute bonus. I first made these on a whim after seeing a Sally’s Baking Addiction post, though, as you’ll see here, I’ve added my own twists (and, yeah, a typo or two). These little bites of peanut-buttery happiness are now a regular feature when the sweet tooth kicks in — and I mean mine, not just the kids’.
Why You’ll Probably Love These as Much as My Family Does
I usually reach for this recipe when I have zero energy or, let’s be honest, when I’d rather be watching reruns than measuring flour. My family goes bonkers for the combination of creamy peanut butter and the chewy oats — even my sceptical brother-in-law had to ask for seconds (he never asks for seconds). Honestly, if you’ve ever had your chocolate chips burn (I have, more times than I’ll admit), you’ll love that these never go near the oven. They’re sort of foolproof unless you try doubling the recipe, which is a story for another day. And hey, if you’re not into super-sweet things, just cut the honey down a bit; no one is judging.
What You Really Need to Make These (Ingredients with Some Substitutions)
- 1 cup creamy peanut butter (chunky is fine — that’s what my mum prefers, but it gets a bit messy. I use whatever’s cheapest these days to be honest)
- 1/3 cup honey (or maple syrup, especially if you’re dealing with someone who thinks bees are out to get them)
- 2 cups quick oats (sometimes I use old-fashioned oats if I ruin my shopping list, but I pulse them in a blender a few times — life’s too short for dry no-bakes)
- 1/2 cup mini chocolate chips (optional, but seriously, why wouldn’t you? Unless you’re out, then raisins actually work, surprisingly)
- Pinch of salt (unless your peanut butter already has enough — I eyeball this, which is probably not great advice)
- Optional: 1/2 tsp vanilla extract (never hurts, but I’ve forgotten it plenty of times)
How I Make No-Bake Peanut Butter Treats (Step by Step, Sort Of)
- Mix your peanut butter and honey in a big-ish bowl. I just use a regular spoon and a little elbow grease. Microwave them together for about 25-30 seconds to make stirring easier (I once skipped this and almost broke my wrist, true story). Stir until it’s all happy and smooth.
- Add the oats next. Dump them in and stir. Sometimes it looks like there’s way too many oats — keep stirring, it sorts itself out. This is where I usually sneak a taste, just to check it’s not bland, and okay, maybe I taste it again. For science.
- Mix in the chocolate chips (or raisins or honestly whatever you like) plus the pinch of salt and vanilla if you remembered. The mixture will get pretty thick — almost like an edible play-doh, which is fun for kids but a bit sticky for adults.
- Form into balls, blobs, or press into a flat pan (an 8×8 works but honestly, I’ve used a lunchbox before with some baking parchment). If you’re making balls, a tablespoon scoop is my lazy go-to — though I sometimes just go at it with my hands and hope for the best.
- Chill for at least 30 minutes so they firm up. If you can leave them overnight, they get a bit chewier, which I like (though they’ve never actually lasted two days here).
A Few Notes from Past Mishaps
- Don’t be shocked if your first batch is sticky — I usually add a bit more oats if that’s the case; just go slow.
- I once tried making these in a food processor because, well, why not? Turns out, you just get a paste instead of nice clumps. Stick to a spoon or spatula.
- If you use natural peanut butter (the oily, stir-every-time kind), pop it in the fridge for 10 min before mixing. If not, it gets really runny, and one time my treats turned into peanut butter soup, not joking.
Variations I’ve Tried (Some Worked, Some Didn’t!)
- Added shredded coconut: Excellent, especially if you want to feel a bit fancy.
- Swapped peanut butter for almond butter: Still good! Actually, kind of tastes like a grown-up version.
- Tried protein powder instead of some oats: Okay, this was… odd. Maybe half a scoop next time so it’s not like sawdust.
- Chia seeds: Tossing in a tablespoon for some crunch works surprisingly well, who knew?
What You’ll Need (And What If You Don’t Have It?)
- Mixing bowl (I once used a soup pot — no drama)
- Spoon or spatula (even your hands work, but it’s a bit messy)
- Some kind of pan or Tupperware if you’re making bars (or just wax paper on a plate, which, on second thought, is my usual method)
How to Store Them (Assuming They Last that Long)
Pop them in an airtight container and they’ll keep in the fridge for four, five days. Though honestly, in my house they barely last 24 hours — sometimes they disappear before the container’s even cool (I swear I live with snack ninjas). You can also freeze them if you like, but I think they’re softer and nicer straight from the fridge.
How We Like to Serve These at Home
We pile them up in a bowl for after-dinner treats, or pop a couple in lunchboxes (great for surprising people with a homemade snack, you know?). Once, I crumbled a few over vanilla ice cream — not exactly healthy, but a total winner. Or for a more grown-up evening, I’ll put these out with some coffee and everyone thinks I’ve made an effort, ha!
My Most Useful (and Honest) Pro Tips
- I once tried rushing the chilling step and the whole thing fell apart; don’t be me — wait at least 30 minutes.
- If the mix sticks to your hands, I dab a little oil on my palms. Or just eat the bits that stick, which is, honestly, more fun.
- Don’t skip the salt, even if you think it’s weird — it really does make a difference!
Questions I Actually Get About These No-Bake Peanut Butter Treats
- Can I use sunbutter or another nut-free spread? Sure can, I’ve tried it with WowButter for a friend’s kid with allergies. They turned out different, more bland maybe, so add extra vanilla. Or chocolate chips, always chocolate chips.
- How firm do they get? They set up like soft fudge, but won’t break your teeth. And after a day in the fridge, they’re a bit chewier, which I personally love.
- What if I don’t have honey? Maple syrup works. So does agave, but it’s a bit runnier so up the oats a smidge. Or check out this version at Bigger Bolder Baking for other ideas.
- Why do mine fall apart sometimes? Happens to the best of us. I usually add a splash of milk or just more PB and remix.
And just to wander off for a sec — has anyone else noticed that oats are way more expensive lately? I digress. Anyway, if you’re after something easy, crowd-pleasing (and portable for car rides, not that I recommend eating and driving), these will do the trick.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, melted
- 2 cups powdered sugar
- 1 cup crushed graham crackers
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 tablespoons coconut oil
Instructions
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1Line an 8×8 inch square baking pan with parchment paper.
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2In a mixing bowl, combine peanut butter, melted butter, powdered sugar, crushed graham crackers, vanilla extract, and salt. Stir until smooth and fully combined.
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3Press the peanut butter mixture evenly into the prepared pan and smooth the top with a spatula.
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4Melt chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until smooth.
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5Pour the melted chocolate over the peanut butter layer and spread evenly.
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6Refrigerate for at least 2 hours or until set. Cut into squares and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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