Better Than Reese’s Peanut Butter Bars
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!
Why You Must Make
- After I tasted easy peanut butter bars at a neighborhood cookie exchange, I knew I’d have to make them.
- This is a super easy, 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.
- Kitchen Staples – Butter (salted is fine in this recipe)
- Graham Cracker Crumbs – May use premade graham cracker crumbs in a box or grind your own in your food processor
- Powdered Sugar – Sift before using to avoid lumps
- Smooth Peanut Butter – Jif brand is our preference but any favorite brand will work. Don’t use natural peanut butter as it will be too thin
- 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.
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!
- 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. 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 Reeses Cup, but semisweet is my preference.
- The oil added to the chocolate mixture helps give the topping a little sheen.
- My original recipe called for chocolate chips, but I find they don’t melt as smoothly as a chopped semisweet chocolate bar. Use either will be tasty.
- Note that 1 cup of chocolate chips is 6 ounces of chocolate. I used 1 1/2 bars of Ghirardelli semisweet chocolate that I find at the supermarket or Target. Watch for sales and stock up!
- If your bars are really well chilled when you cut them, the chocolate will crack. Let them sit at room temperature for a bit before slicing or use a hot, dry knife.
Frequently Asked Questions
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.
Chill them first, then use the foil to lift them out of the pan and place on a cutting board. Slice with a hot dry knife, wiping it clean between slices. Running the knife blade through very hot tap water will warm the blade nicely.
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.
You May Also Like:
- Peanut Butter Cake Roll from Crazy for Crust
- Homemade Reese’s Bars – almost the same recipe, but with a thinner peanut butter layer
- Tagalong Bars
- Peanut Butter Chocolate Tiger Bark
- Stuffed Peanut Butter Krispie Treats
- Peanut Butter Truffle Brownies
- Best Peanut Butter Lovers Recipes
- More Bar Cookie Recipes
Peanut Butter Layer:
- 12 tablespoons butter, melted
- 2 cup graham cracker crumbs
- 2 cup powdered sugar
- 1 cup smooth peanut butter
- 6 ounces semi sweet chocolate, chopped finely or 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- Combine butter, graham cracker crumbs, powdered sugar, and peanut butter in a medium bowl.
- When well combined, pat into a well greased or foil lined 8 x 8-inch pan. Refrigerate while preparing the opping.
- Melt chocolate chips and oil together in the microwave, stirring every 30 seconds or so, till smooth.
- Spread over the top of the peanut butter layer.
- Refrigerate for at least an hour before cutting.
Adapted from a combination of recipes. Lining with non-stick foil makes for easy cleanup and easy removal from the pan.
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Serving Size:1 bar
Amount Per Serving: Calories: 325Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 23mgSodium: 195mgCarbohydrates: 33gFiber: 2gSugar: 23gProtein: 5g