If you miss peanut butter cups, these no-bake vegan peanut butter cup bars are a perfect replacement. They’re easy to make, require no oven, and honestly taste even better than store-bought peanut butter cups. Whether you want them for Easter, Halloween, or just an everyday treat, these layered peanut butter and chocolate bars are simple, reliable, and delicious. The only time-consuming step is waiting for them to chill so they set properly.
What You Need For These Chocolate Peanut Butter Bars:
- Peanut Butter: Smooth or creamy peanut butter works best.
- Vegan Butter: I used Country Crock Plant Butter, but any vegan spread will do.
- Crackers: Ritz-style crackers—Back to Nature worked well for me.
- Powdered Sugar: Use organic powdered sugar if you want to keep it fully vegan.
- Vegan Chocolate: I used Enjoy Life chocolate chips. Use chips or chopped chocolate for melting.
This recipe is intentionally simple: five main ingredients and an optional sprinkle of sea salt. There’s no oven required, it takes about ten minutes to assemble, and yields roughly 16 squares—perfect for sharing or keeping chilled in the fridge. I tested this recipe for Easter so vegans can enjoy the same peanut butter chocolate combination as everyone else—without compromise.
Why Should You Make These Vegan Treats?
- No bake, minimal ingredients, and only about 10 minutes of hands-on time.
- They deliver an even better peanut butter cup flavor and texture.
- Both kids and adults love them.
- They replace non-vegan peanut butter cups with a satisfying vegan option.
- Once you try them, they’re likely to become a new favorite.
No Bake Vegan Peanut Butter Cup Bars
Ingredients
Peanut Butter Layer
- 1 1/2 Cups Vegan Ritz-style cracker crumbs (about 36 crackers)
- 3/4 Cup Vegan butter, melted
- 3/4 Cup Peanut butter
- 1 1/2 Cups Powdered sugar, organic
- Pinch of Salt
Chocolate Layer
- 12 Ounces Vegan chocolate chips or chopped vegan chocolate
- 1/3 Cup Peanut butter
- Sea salt for topping (optional)
Instructions
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Line an 8×8 or 9×9 baking dish with parchment paper.
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Make cracker crumbs in a food processor and measure out 1 1/2 cups of crumbs.
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Add melted vegan butter, peanut butter, powdered sugar, and a pinch of salt to the crumbs in the food processor. Pulse until the mixture is smooth and combined. Set aside.
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Prepare the chocolate layer by melting the chocolate. Use a double boiler or microwave in 30-second intervals, stirring between intervals until smooth.
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Stir 1/3 cup peanut butter into the melted chocolate until fully combined and smooth.
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Pour half the chocolate mixture into the prepared pan and smooth it into an even layer.
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Place the pan in the freezer for about 5 minutes to firm the chocolate slightly.
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Spread the peanut butter cracker layer evenly over the chilled chocolate.
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Pour the remaining chocolate over the peanut butter layer, smooth it out, and sprinkle sea salt on top if using.
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Chill in the refrigerator for about 3 hours until set. Cut into squares and serve.
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Store leftovers in the fridge.
Video
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