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.

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.

Ingredient Notes

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

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!

  • 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.
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.

How Do You Slice Peanut Butter Bars?

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.

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.

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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

Prep Time 20 minutes
Total Time 20 minutes
Yield 16 bars

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

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 a medium bowl.
  2. When well combined, pat into a well greased or foil lined 8 x 8-inch pan. Refrigerate while preparing the opping.
  3. Melt chocolate chips and oil together in the microwave, stirring every 30 seconds or so, till smooth.
  4. Spread over the top of the peanut butter layer.
  5. Refrigerate for at least an hour before cutting.

Notes

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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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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