Nugart Bars

No‑Bake Chocolate & Peanut Butter Layered Bars: Big Flavor, Zero Oven Time

Rich, chewy, and full of nutty flavor — these layered bars are a nostalgic treat turned homemade indulgence. With no baking required, they’re ideal for parties, gift giving, or satisfying your candy‑bar craving without the fuss. Inspired by classic candy bar hybrids, but upgraded with real ingredients and simple prep, this recipe makes a statement and delivers on taste. In this article, you’ll find the full recipe, expert chef notes (hello, Ina Garten and Gordon Ramsay), health insights, a nutrition breakdown, and handy FAQs so you can make them confidently.

Why You’ll Love This Recipe

• Rich, chewy, and full of nutty flavor — the peanut butter and chopped roasted nuts bring texture and depth.
• No baking required — just layering, melting, chilling, and you’re done.
• Perfect for parties, gifts or when you need a satisfyingly sweet treat with minimal effort.
• A homemade version of a nostalgic candy‑bar classic — you control the ingredients, quality, and portion size.

Recipe: No‑Bake Chocolate & Peanut Butter Layered Bars

Equipment

• 9×13‑inch baking pan
• Medium saucepan
• Spatula
• Parchment paper
• Mixing bowls

Ingredients

• 2 cups semi‑sweet chocolate chips
• 1½ cups peanut butter, divided
• 1 cup chopped roasted peanuts (or mixed nuts)
• 1 (10 oz) bag mini marshmallows
• 1 (14 oz) can sweetened condensed milk
• ¼ cup butter
• 1 teaspoon vanilla extract
• Pinch of salt
• ½ cup caramel bits or soft caramels, melted (optional for drizzle)

Instructions

1. Line a 9×13‑inch baking pan with parchment paper and lightly grease it.
2. In a microwave‑safe bowl, melt 1 cup chocolate chips and ½ cup peanut butter together in 30‑second intervals, stirring until smooth. Spread evenly in the bottom of the pan. Chill for 10 minutes to set.
3. In a medium saucepan, combine butter, sweetened condensed milk, and mini marshmallows. Heat over medium‑low, stirring constantly until smooth and melted.
4. Remove from heat, then stir in the remaining ½ cup peanut butter, vanilla extract, and salt. Fold in the chopped nuts until evenly mixed.
5. Spread the nougat‑style mixture gently over the chilled chocolate layer. Refrigerate for 10‑15 minutes to firm slightly.
6. Melt the remaining chocolate chips and peanut butter together until smooth. Spread evenly over the top layer.
7. Optional: Drizzle the melted caramel bits over the top and swirl with a knife for a gourmet finish.
8. Chill for at least 2 hours, or until fully set. Cut into bars using a sharp knife. Serve chilled. Store leftovers in the fridge in an airtight container.

Health & Nutrition Insights

Why this treat works (and how to make it better)

Yes—it’s a dessert, and yes—it’s indulgent. But there are ways to approach it thoughtfully so you can feel good about serving it:

• Peanut butter and chopped nuts offer **plant‑based protein**, healthy fats and crunch — which helps balance the sweetness.
• By making it yourself, you control the quality of chocolate, amount of peanut butter, and whether you include extras like caramel or extra sugar.
• You can moderate portion size (cut smaller bars) and serve with fruit or a simple salad on the side to add balance.
• Because there’s no baking, you avoid any potential over‑cooking of fats or sugars — the texture stays rich and clean.

Nutrition Table (estimate per bar, assuming ~16‑20 bars from the pan)

Note: These values are estimates. Similar no‑bake chocolate/peanut‑butter bar recipes list calories around 250‑350 kcal per serving. :contentReference[oaicite:0]{index=0}

Health tips & safety considerations

• Use **natural or minimally processed peanut butter** (peanuts + salt) if possible. This gives flavour and avoids unnecessary additives.
• Choose high‑quality semi‑sweet chocolate chips, or dark chocolate if you’d like a slightly less sweet option and more antioxidants.
• Watch portion size — because these are rich, one small bar goes a long way. Pair with fresh fruit or unsweetened tea to round out the treat.
• When melting butter, chocolate or sweetened condensed milk, use medium‑low heat and stir constantly to avoid scorching or separation of fats. This ensures a smooth texture and avoids potential burnt flavours or uneven setting.
• If you’re serving at a party or storing for several hours, keep the bars chilled (below 40 °F/4 °C) until serving to maintain the chocolate layer and prevent softness or spoilage.
• Store leftovers in an airtight container in the fridge for up to 4‑5 days. Because of the high sugar/fat content, freezing is also viable — freeze separated by parchment between layers and thaw slightly before serving.
• If someone has a peanut allergy, do not serve these — substitute a seed butter (sunflower seed butter) and ensure nuts are safe. Always check chocolate and nuts for cross‑contamination warnings.

Pro Tips from the Chef

Here are some elevated touches inspired by pros like Gordon Ramsay and Ina Garten:

• Balance your flavours: Ramsay emphasizes the importance of a **pinch of salt** in sweet desserts to enhance the flavours. Don’t skip that little salt in your nougat layer — it elevates the peanut butter and chocolate.
• Mind your textures: Ina Garten always says texture is just as important as taste. Here: you want the bottom chocolate layer to set solid, the middle nougat to be chewy and nutty, and the top layer to be firm but smooth. Chill sufficiently and cut sharply for clean bars.
• Use quality ingredients: Both chefs would say: don’t compromise on the chocolate. Use a bar or chips you’d happily eat on their own. Quality shows in the finish and flavour.
• Presentation matters: For a gourmet look, drizzle the caramel bits and use a warm knife (dip in hot water and dry) to slice clean bars. Sprinkling a few extra chopped peanuts or sea salt flakes gives that final professional touch.
• Make‑ahead friendly: You can prepare this dessert ahead of time — complete the layers, chill, then cover and hold in the fridge for up to a day before serving. This makes it excellent for gatherings or holiday trays.

Variations & Serving Ideas

Because the base method is simple, you can play with flavours and add‑ons:

• Nut swap: Use almonds, cashews, or a nut‑mix instead of just peanuts to change the flavour profile.
• Nut‑free version: Use sunflower seed butter and seed “nuts” (pumpkin seeds, sunflower seeds) for allergy‑safe bars.
• Dark chocolate & sea salt: Use dark chocolate (70 % cacao) for the top and finish with flaky sea salt for a more mature, less sweet bar.
• Added crunch: Mix in rice crisp cereal or broken pretzel pieces in the nougat layer for texture contrast (mirrors candy‑bar textures like Reese’s “Take 5”).
• Mini versions: Instead of one 9×13, press into a smaller pan for thicker bars or mould into bite‑sized squares for party trays.
• Gifting idea: Cut into small squares, wrap in parchment or wax paper, place into a decorative box or tin, and you’ve got a homemade candy gift that looks gourmet but is easy to make.

Internal Links You May Like

For other homemade dessert and snack ideas you’ll love, check out Healthy No‑Bake Snack Bars and Easy Party Dessert Ideas on FreshTonerHungar.

10 Frequently Asked Questions (FAQs)

1. How many bars will this recipe yield?
   It depends on how large you cut them. For a 9×13 pan, cutting into roughly 16 bars gives a generous size; cutting into 20 or more gives smaller treat‑sized bars.
2. Can I use store‑bought marshmallows that contain gelatin?
   Yes, regular mini marshmallows work in this recipe, unless you’re prepping for vegan guests. If you need vegan, substitute with vegan‑friendly marshmallows.
3. Do I have to chill it for 2 hours?
   You should chill until fully set in the fridge (at least 2 hours) to ensure the layers firm up. If you hurry the cut, the layers may slip or the chocolate top may crack.
4. Can I freeze the bars?
   Yes — after they are fully chilled and cut, you can freeze them (between parchment layers) in an airtight container. Thaw a few minutes before serving so texture returns. For similar no‑bake bars, freezing is recommended for longer‑term storage. :contentReference[oaicite:2]{index=2}
5. What’s the best way to cut clean bars?
   For clean edges, use a sharp knife and warm it by placing the blade in hot water then wiping dry between cuts. This helps with smooth slicing through firm chocolate top layer.
6. Can I make it without the caramel drizzle?
   Absolutely — the caramel is optional. Skipping it simplifies the process and slightly reduces sugar/fat content. The bars will still taste decadent and peanut‑chocolate rich.
7. What if I don’t have sweetened condensed milk?
   That ingredient gives the nougat layer its richness and chew. Substituting may change texture significantly. If you omit, you might need a different binder (like melted butter + sugar + marshmallows) but results will vary.
8. Is there a gluten‑free version?
   Yes — the standard ingredients are generally gluten‑free (check your chocolate chips and nuts for cross‑contamination). Just ensure all ingredients (especially any caramel bits) are labeled gluten‑free.
9. How should I store leftover bars?
   Store in an airtight container in the fridge for up to 4‑5 days. They can also be kept in the freezer for longer term storage. For best texture, let them sit at room temperature a few minutes before eating.
10. Can I cut calories or sugar in this recipe?
    Yes — you can reduce the peanut butter slightly, select dark chocolate (less sugar), skip or reduce the caramel, and cut into smaller bar sizes. But keep in mind the indulgent nature of this treat and enjoy accordingly.

Final Thoughts

These No‑Bake Chocolate & Peanut Butter Layered Bars combine nostalgia, texture and indulgence in a way that’s easy to execute and highly rewarding. With contrasting layers of molten chocolate, chewy nougat‑style peanut‑and‑nut filling, and optional caramel drizzle, they hit all the right notes. Whether you serve them at a gathering, gift them, or simply slice one for yourself with a cup of coffee, you’re in for a treat.

By making them yourself, you get to control the ingredients and portion size — which means you can enjoy without compromise. Use the chef tips, follow the chilling instructions, slice with precision, and you’ll end up with bars that look as good as they taste. So line your pan, melt your chocolate, layer with love, chill until set — and get ready to impress. 🎉