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This copycat recipe for Disneyland’s Peanut Butter Sandwich Bars is a delicious no-bake recipe that lets you make your favorite Disney snack right from home! This is a simple, homemade snack made with easy ingredients like graham crackers, creamy peanut butter, and melted chocolate.
Disney Peanut Butter Bars
If you’ve ever had the pleasure of enjoying a Disneyland Peanut Butter Sandwich Bar, then consider yourself lucky. If you haven’t, then I have a little treat for you today. I have the copycat recipe here to share with you.
This is a super easy recipe but best of all, it’s no-bake. Which makes it a perfect summer snack because there is no need to turn on the oven and heat up the house.
What are Disneyland Peanut Butter bars?
In my opinion, the Disneyland Peanut Butter bars are one of Disney’s best treats. If you’ve never been to Disneyland to try one of these delicious squares, no worries. We have you covered with our own homemade version!
If you are at Disneyland you can find the original peanut butter sandwich at the Pooh Corner shop in Critter Country.
Why We Love This Recipe
- Brings our favorite Disney treat to your home kitchen
- No-bake recipe
- Chocolate and peanut butter in one treat (need we say more)
- Super easy to make!
Ingredients
- 14 whole graham cracker sheets
- 2 cups of creamy peanut butter
- 8 tablespoons softened butter
- 2 tsp vanilla
- ½ tsp salt
- 3 ½ cups powdered sugar
- 4 tablespoons shortening
- 4 cups semi-sweet chocolate chips
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make This Copycat Disneyland Peanut Butter Sandwich Bars
Crush 2 sheets of graham crackers until they are crumbs.
PRO-TIP: You can put them in a ziplock bag to crush them using a rolling pin or the smooth side of a meat mallet. You can also buy them already in crumbs.
Mix peanut butter, butter, vanilla, and salt.
Slowly add in powdered sugar a little at a time.
In a microwave safe bowl, heat the chocolate chips with shortening. Heat for 30 seconds at a time, stirring in between, until smooth. Be careful not to overcook.
Pro-tip: Don’t leave out the shortening when you’re melting your chocolate chips. Not only does it help the chocolate chips to melt more evenly, but it’ll make cutting your final product much smoother! If you don’t have shortening on hand, you could also use vegetable oil.
Lay the first layer of graham crackers (6 whole sheets) in your prepared dish.
Pro-tip: I have found that it can be easier to cut your Peanut Butter bars if you line your pan with foil or parchment paper and then use a non-stick spray.
Pour about ⅓ of the chocolate into a thin layer over the graham crackers.
Using your hands, take fistfuls of the peanut butter mixture and flatten. Lay on top of the chocolate layer. Cover as best you can without breaking the graham crackers below. You will use all of the peanut butter mixture.
Layer another ⅓ of chocolate on top of the peanut butter and then layer again with graham crackers (6 whole sheets).
Pour the remaining chocolate on top.
Sprinkle the crushed graham cracker crumbs on top.
Let cool in the refrigerator for at least 1 hour. Cut into squares, big or small, and serve!
Variations
Peanut Butter: If you like a little crunch, you could use crunchy peanut butter instead of creamy to switch this up.
You could also try using a nut butter, like almond butter, in place of peanut butter. However, nut butters tend to have a very different consistency than peanut butter so I don’t recommend this.
Shortening: You can also use vegetable oil in place of the shortening.
How to Store Your Chocolate Peanut Butter Bars
Be sure to store these in the fridge. If you don’t want to serve them cold, just take them out a few minutes before serving to let them warm up a bit.
Storing them at room temperature isn’t the best idea because they will melt really quickly if they get too warm.
More Easy Copycat Recipes
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Disneyland Peanut Butter Sandwich Bars
Ingredients
- 18-20 whole graham cracker sheets
- 2 cups creamy peanut butter
- 8 tablespoons softened butter softened
- 2 teaspoons vanilla
- ½ teaspoons salt
- 3½ cups powdered sugar
- 4 tablespoons shortening
- 4 cups semi-sweet chocolate chips
Instructions
- Spray a 9×13-inch glass baking dish with non-stick spray.
- Place 2 whole graham cracker sheets in a ziploc bag and crush into crumbs with a meat mallet or the bottom of a glass. Set aside.
- Mix peanut butter, butter, vanilla, and salt. Slowly add in powdered sugar a little at a time. The mixture will become very thick as you add the powdered sugar, you may need to use your hands to mix thoroughly.
- In a microwave safe bowl, heat the chocolate chips with shortening. Heat for 30 seconds at a time, stirring between, until smooth. Be careful not to overcook.
- In the prepared baking dish, place the first layer of graham crackers in the bottom. This will take 6 whole graham cracker sheets plus additional sheets broken in ½ or ¼ to fill the bottom on the dish.
- Pour about ⅓ of the melted chocolate into a thin layer over the graham crackers.
- Flatten the peanut butter mixture into an even layer by using your hands or placing it between 2 pieces of parchment paper and using a rolling pen. Gently place the peanut butter mixture on top of the chocolate layer. You may need to do this in sections. Cover the chocolate layer as best you can without breaking the bottom layer of graham crackers. You will use all of the peanut butter mixture.
- Pour another ⅓ of the melted chocolate on top of the peanut butter mixture and then another layer of graham crackers (same as the bottom layer). Then pour the remaining chocolate on top.
- Sprinkle the crushed graham cracker crumbs on top of the chocolate.
- Chill in the refrigerator for at least 1 hour. Cut into squares, big or small, and serve.
Just wondering if you are supposed to leave these out before cutting as the chocolate broke in pieces and it was hard to cut through the graham crackers?
Great question, and yes, that’s exactly what happened there!
If you cut them straight from the fridge, the chocolate layer gets firm and can crack, and the graham crackers stay pretty hard too. Letting the bars sit at room temp for about 10 to 15 minutes before slicing makes a big difference. The chocolate softens just enough and the layers cut much more cleanly.
Using a sharp knife and wiping it between cuts also helps keep those nice smooth slices.
They’ll still taste great either way, but that little wait makes them look a lot prettier!
It’s delicious and easy to make
I haven’t made it yet, but the recipe sounds easy to follow and the picture looks delicious
Hope you try it out and enjoy!
What type of shortning are you talking about–vegetable oil or Crisco or something else?
How many cups of Graham wafer