Brownies & Bars/ Candy & Snacks/ Chocolate/ Dessert/ easy/ Eggless Recipes/ Mini Desserts/ no mixer/ No-Bake Desserts/ Peanut Butter/ quick

Chocolate Peanut Butter Squares

August 27, 2017

Easy No-Bake Chocolate Peanut Butter Squares

Easy No-Bake Chocolate Peanut Butter Squares
Easy No-Bake Chocolate Peanut Butter Squares

Easy No-Bake Chocolate Peanut Butter Squares
Easy No-Bake Chocolate Peanut Butter Squares

My mom used to make us these easy chocolate cookie squares when we were children, and that peanut butter ganache was always my favorite part. It’s SO good. This is one of those desserts that both adults and kids can’t get enough of, and those 36 squares will be gone in no time. Don’t say I didn’t warn you!

Note: I use 3/4 cup milk for a soft, melt-in-your-mouth texture, but if you think it’s too wet or soft, or if you want it to hold well at room temperature, you can use less milk, anywhere between 1/2 to 2/3 cup milk.

4.67 from 3 votes
Easy No-Bake Chocolate Peanut Butter Squares
No-Bake Chocolate Squares with Peanut Butter Ganache
YIELD: 36 squares

  • 200 g/7 oz butter
  • 1/2 cup (50 g/1.8 oz) cocoa powder
  • 3/4 cup (150 g/5.3 oz) granulated sugar
  • 3/4 cup milk (or 1/2 cup if you leave it at room temperature for long)
  • 1 teaspoon vanilla extract , optional
  • 400 g/14 oz cookies (vanilla, Oreo, Lotus, etc, or a combination), crushed into coarse crumbs (4 cups crushed cookies)
Peanut Butter Ganache:
  • 100 g/3.5 oz coarsely chopped milk chocolate
  • 1/2 cup (120 g/4 oz) smooth peanut butter
  1. In a medium saucepan place butter, cocoa powder, sugar, milk, and vanilla if using, and bring just to a boil over moderate heat. Reduce heat to low, and mix until melted and completely smooth. Remove from heat, add the crushed cookies, and mix well to combine.
  2. Transfer mixture to a 8x8-inch pan lined with parchment paper, and spread evenly.
  3. Make the peanut butter ganache: Place milk chocolate and peanut butter in a heat-proof bowl. Microwave in 30-second intervals, mixing in between, until melted and smooth. Spread evenly over the chocolate-cookie mixture.
  4. Refrigerate for at least 2 hours or until set, then cut into 36 squares. They keep well in the fridge for several days.

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  • Reply
    August 31, 2017 at 4:19 pm

    My son loved these and I enjoyed making them with him but I did find they were very soft even when taken out immediately from the fridge. Do you have any suggestions for making them a bit more solid? Or did I make a mistake?!

    • Reply
      September 3, 2017 at 8:01 am

      It’s easy! Use less milk next time. My family loves it very soft, but you can use 1/2 cup milk, or adjust the amount to your liking.

  • Reply
    January 17, 2018 at 5:08 am

    Shiran, this was delicious. I have no words. So so good. (I’m clearly a wordsmith).

    One question, though: when I added the crushed cookies to the saucepan concoction and mixed it all together, before I could put it in the tray, the butter seemed to separate – this liquid just came to the top. And then I put the ganache on top because I’m impatient, and the liquid butter floated to the top of that. And when it set, there was this thin layer of yellow on top. It still tasted delicious and no one really noticed, but I did, and I’ve noticed it happen in a couple of other slices I make, and it offends me… Do you know what I’m doing wrong?

    • Reply
      January 18, 2018 at 7:50 am

      Hi Laila, I’m so glad to hear that!! It does sound like the butter separated. Butter is a temperature-sensitive ingredient and can separate when temperature shifts, either becoming too cold or too hot in a short period of time. Next time, lower the heat when melting the ingredients, and let the mixture cool slightly before adding the cookies.

      • Reply
        January 19, 2018 at 12:29 am

        Thanks for the advice 🙂

  • Reply
    July 21, 2018 at 9:59 pm

    I am def making these today! What a great recipe!

  • Reply
    nabila br
    September 2, 2018 at 4:19 pm

    should i double the recipe for a 9×13 pan? I want it firm, so is 1 cup milk enough for double recipe? Also, does it need to stay in the fridge until ready to eat?There is a 2 hour period between dropping off the treats at school until snack time,

    • Reply
      September 3, 2018 at 9:53 am

      Yes, you should double the recipe. Use 1 cup if you want to leave it at room temperature for a while. It will still have a soft texture.

  • Reply
    September 2, 2018 at 4:56 pm

    Im sorry, I had trouble replying.

    Anyway, should I double the recipe for a 9×13 pan? If i double the recipe, will 1 cup of milk keep it firm? Should this stay refrigerated until use? There is a 2 hour period between dropping off snacks at school and snack time. Thank you, can’t wait to try these!

  • Reply
    May 14, 2019 at 10:29 pm

    This looks amazing! Do you think it would work with a non-dairy milk like almond milk? Thanks in advance!

  • Reply
    March 1, 2022 at 12:20 am

    Very nice Women day cake recipe

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