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

Better Than Reese’s Peanut Butter Bars

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 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   

No Bake Peanut Butter Bars

I first tasted these melt in your mouth gems at a neighborhood cookie exchange. I knew my two Reese’s fans at home would adore them as well. Such an easy, no-bake recipe for all you chocolate-peanut butter lovers. Growing up, I wasn’t a fan of peanut butter. That is, until my mom made what she called peanut butter bonbons, sometimes called Buckeyes. My sisters and I were instant fans and I found out that I actually could swoon over peanut butter.  These peanut butter bars will thrill any Reese’s fan, I promise!!

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

Tips for Making Better Than Reese’s Chocolate Peanut Butter Bars

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 as they’ll both taste terrific.
  • 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.
Two Better Than Reese's Peanut Butter Bars on a square white plate

How Do You Store These Better Than Reese’s Peanut Butter Bars?

Store your Reese’s Bars in the refrigerator in an airtight container. I like to cut them, then separate the layers with wax or parchment paper to prevent them from  sticking together. They’ll keep 4-5 days in the fridge.

These bars freeze well, too. The frozen bars will keep for up to 3 months, just defrost in the refrigerator before serving.

To Make These Peanut Butter Chocolate Bars, You May Like:

Add to Your Shopping List:

  • Butter
  • Graham Cracker Crumbs
  • Powdered Sugar
  • Smooth Peanut Butter (I like Jif)
  • Semisweet chocolate bars or chips
  • Vegetable Oil

More Peanut Butter Desserts You’ll Love:

 

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

Better Than Reese's Peanut Butter Bars

A no-bake chocolate and peanut butter treat that will satisfy your Reese's cravings!

Prep Time 20 minutes
Total Time 20 minutes
Yield 16 bars

Ingredients

Peanut Butter Layer:

  • 12 tablespoons butter, melted
  • 2 cup graham cracker crumbs
  • 2 cup powdered sugar
  • 1 cup smooth peanut butter

Chocolate Topping:

  • 6 ounces semi sweet chocolate, chopped finely or 1 cup semi-sweet chocolate chips
  • 1 teaspoon vegetable oil

Instructions

  1. Combine butter, graham cracker crumbs, powdered sugar and peanut butter in medium bowl.
  2. When well combined, pat into a well greased 8 x 8 inch pan. Refrigerate while preparing topping.
  3. Melt chocolate chips and oil together in microwave, stirring every 30 seconds or so, till smooth.
  4. Spread over top of peanut butter layer.
  5. Refrigerate at least an hour before cutting.

Notes

Adapted from a combination of recipes

Nutrition Information:

Yield:

16

Serving Size:

1 bar

Amount Per Serving: Calories: 325Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 23mgSodium: 195mgCarbohydrates: 33gFiber: 2gSugar: 23gProtein: 5g

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