No-Oven Peanut Butter Squares - Kraft Recipes Top
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No-Oven Peanut Butter Squares

Prep Time
Total Time

24 servings

Try your hand at our No-Oven Peanut Butter Squares after watching this helpful video. See why these easy-to-make creamy peanut butter squares are so tasty!

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What You Need

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Make It

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  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides.
  • Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add sugar, graham crumbs and peanut butter; mix well. Spread onto bottom of prepared pan; cover with chocolate.
  • Make shallow cuts in top of dessert to mark 48 squares. Refrigerate 1 hour or until firm. Use foil handles to remove dessert from pan; cut into squares following scored lines on dessert.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

How to Make Thicker Servings

Prepare recipe as directed, using a 9-inch square pan and reducing the chocolate to 2 pkg. Cut into bars instead of squares.

Easy Microwave Melting of BAKER'S Chocolate

Microwave BAKER'S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 230
Total fat 14g
Saturated fat 6g
Cholesterol 10mg
Sodium 120mg
Carbohydrate 26g
Dietary fiber 2g
Sugars 17g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from So easy and delicious! So easy and delicious! If you want them thick and looking just like the picture, use an 8X8 pan. (I just love my silicone bakeware for this). That's what I used, but personally, these are really rich and I think next time I will use a 9X13 pan to thin them out a bit. I did use 1 1/2 sticks of butter like other people suggested to hold the pb mixture together better and it did work great. I would say these taste just like a reeses pb cup with a little hint of Butterfinger taste in it. YUM! Make sure you score it like the directions say also. These are perfect for a classroom snack (as long as there's no allergies!) Thanks for the recipe Kraft!
Date published: 2008-02-04
Rated 4 out of 5 by from I read reviews first and decided to be cautious about adding 2 full cups of powdered sugar. I read reviews first and decided to be cautious about adding 2 full cups of powdered sugar. So I blended the sugar with the graham cracker first and tasted it until it was sweet enough to me which only came out to be about 3/4 of a cup. Then mixing it all together, I just used a whole jar of peanut butter. This was SUPERB. Once cut, I put them in the freezer. Family loved them, and didn't miss all the extra sugar.
Date published: 2012-05-29
Rated 5 out of 5 by from OMG. OMG. This recipe is FABULOUS. I followed the directions exactly and they turned out identical to the picture. I made the bars on Friday, popped them in the freezer, and took them to a potluck on Sunday. It was the perfect make ahead recipe. I think I will make them again ASAP (and freeze) to have on hand. Make sure you score the bars after cooling the chocolate like the directions say - it made cutting a cinch. Everyone at the potluck wanted the recipe and couldn't believe how easy they were. Definiately an awesome recipe.
Date published: 2008-08-18
Rated 5 out of 5 by from This is a sinfully delicious dessert! This is a sinfully delicious dessert!! It's a perfect mix of chocolate and peanutbutter, kind of like a Recess Peanut butter cup! The only problem I had was in making the final cuts of the dessert. I left it in the refrigerator longer than the recipe said and when I went to cut it into squares the chocolate cracked and my squares were not as pretty as in the picture Kraft displays. But they were still delicious!
Date published: 2011-07-06
Rated 5 out of 5 by from EXCELLENT! EXCELLENT!! Made them for family a couple of weeks ago and they raved about them. Made them again the following week for friends. Again, they couldn't get enough of them. Have made them every week since. I found it much easier and neater to use a 24 count mini muffin pan and line it with mini muffin papers. Recipe will make about 31-35 candies. I also used an additional 1/2 stick of butter to help make the peanut butter less crumbly. It worked great. The only problem I had with this recipe is trying to leave them alone !!!
Date published: 2005-11-02
Rated 5 out of 5 by from This is everyone's favorite in my household. This is everyone's favorite in my household. My niece wanted to bring something to the table this thanksgiving, so I shared this recipe with her. She was able to make it by herself. So it is great for children to make. Plus she was so excited when they where the first thing to disappear from the dessert table. I think this will be her dish from now on. The only thing is that she cut them into large pieces. Cut them into the size of fudge because they are sweet.
Date published: 2007-11-24
Rated 5 out of 5 by from I tried this recipe out on my family and they loved it due to the fact that they are chocolate and... I tried this recipe out on my family and they loved it due to the fact that they are chocolate and peanut butter lovers they thought that this was the best that i have ever made and i'll make it again. i took some over for my girl friends family could try and they all loved it too. as my family would say 10 thumbs up mom! make it again.
Date published: 2005-09-30
Rated 5 out of 5 by from Deliciously Sweet I made this exactly as the directions sat except I used semi sweet chocolate chips because that's what I had on hand. It does come out thinner than the picture shows but that is just fine because it is so sweet!
Date published: 2017-03-14
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