Home » Cookies » Bar Cookies » Better Than Reese’s Peanut Butter Bars

Better Than Reese’s Peanut Butter Bars

posted by Liz Berg on August 29, 2023 (updated 9/2/24)

These Better Than Reese’s Peanut Butter Bars are totally irresistible!!! I promise, if you’re a Reese’s fan, you will be swooning with every bite.

No baking is needed to make these outrageously delicious, super easy Chocolate Peanut Butter Bars, so mix up a batch for the Reese’s lovers in your life. You will be rewarded with an abundance of compliments and requests for this Reeses Bar recipe!

Better Than Reese's Peanut Butter Bars in a white bowl.

Table of Contents hide

5 Frequently Asked Questions

6 You May Also Like:

7 Better Than Reese's Peanut Butter Bars

Why You Must Make

After I tasted these easy peanut butter bars at a neighborhood cookie exchange, I knew I’d have to make them.
This is a super simple, no-bake recipe that’s perfect for any chocolate-peanut butter lover.
If you love Reese’s peanut butter cups, you’ll be thrilled with these peanut butter bars.

Peanut Butter Bars Ingredients with labels on a sheetpan.

Ingredient Notes

Kitchen Staples – Butter (salted is fine in this recipe as it enhances the flavor)
Graham Cracker Crumbs – You may use premade graham cracker crumbs in a box or grind your own in a food processor.
Powdered Sugar – Sift before using to avoid lumps.
Smooth Peanut Butter – Peanut Butter and Co. or Jif brand are our preference but any favorite brand will work. Don’t use natural peanut butter as it will be too thin/oily.
Semisweet Chocolate Bars or Chocolate Chips – Ghirardelli is my brand of choice but Nestles works well, too.
Vegetable Oil – Use a neutral flavored oil like canola. Don’t use olive oil.

Better Than Reese's Peanut Butter Bars stacked on a small square white plate.

How to Make

Recipe Tips

When I first posted this recipe in 2010, I only used half the peanut butter layer ingredients. Delicious, of course, but I love to sink my teeth into a thick, decadent bar cookie. I tweaked the recipe and came up with these new and improved thicker peanut butter bars!

PRO-Tip: Line your baking pan with non-stick foil. The reason is two-fold. First, the ingredients won’t stick to the sides of the pan. Second, the foil makes a sling with which you can lift the bars up out of the pan and place them on a cutting board. That makes it so much easier than trying to slice in the pan.
Use salted butter. The sweet-salty effect is irresistible. But don’t worry, they’re not salty tasting, but just right.
Use milk chocolate instead of semisweet if that’s your preference. That may produce a flavor combo closer to a Reese’s Cup, but semisweet is my preference.
The oil added to the chocolate mixture helps give the topping a little sheen.
Note that 1 cup of chocolate chips is 6 ounces of chocolate. Or you may use1½ bars of Ghirardelli semisweet chocolate that can be found at the supermarket or Target. Watch for sales and stock up!
PRO-Tip: If your bars are really well chilled when you cut them, the chocolate will crack. Let them sit at room temperature before slicing or use a hot, dry knife.

Two Better Than Reese's Peanut Butter Bars on a square white plate.

Frequently Asked Questions

How Do You Make Even Layers?

For the crust, you can use the flat bottom of a measuring cup to pan it into an even layer. For the peanut butter and chocolate layers, use an offset spatula to level them as you spread.

How Do You Slice Peanut Butter Bars?

Chill them first, then use the foil to lift them out of the pan and place them on a cutting board. Give them a little time to sit out at room temperature so the chocolate isn’t ice cold, but still well chilled.
Slice with a hot dry knife, wiping it clean between slices if needed. Running the knife blade through very hot tap water will warm the blade nicely. Dry the blade before slicing. Since the chocolate is cold, the topping could crack if you try to cut them without heating the knife blade.

How Do You Store Peanut Butter Bars?

After you slice them, place them in an airtight container, with parchment or wax paper between the layers so they don’t stick to each other. They’ll keep for 4-5 days in the refrigerator.
These bars will also freeze well for up to 3 months. Just defrost overnight in the refrigerator before serving.