No-Bake Chocolate Peanut Butter Bars.

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Cut them as large or small as you want!

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Recipe at sallysbakingaddiction.com

You like peanut butter, right? Because if you don’t, I think you may be lost visiting Sally’s Baking Addiction.

My ode to peanut butter includes a super-moist cake, a giant cookie (the size of your head), popcorn, and saltine toffee (a must try!!). I find any and every single excuse to bake with my favorite nut butter.  I make this homemade peanut butter on the regular.  In fact, I just made it this morning.

My favorite way to eat peanut butter is with a spoon straight out of the jar. Or in any of these 20 peanut butter cookie recipes.

Healthy Peanut Butter Chunk Oatmeal Bars-7

Peanut butter’s favorite partner in crime? Chocolate of course.

Pure velvety smooth chocolate sitting atop a thick Reese’s Peanut Butter Cup center. The perfect marriage of peanut butter and chocolate.

Heav-en.

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Recipe at sallysbakingaddiction.com

Today’s recipe brings back a ton of nostalgic feelings.  My mom made these bars for us when we were little and they were my absolute favorite part about the dessert tray during the holidays.  She’d make one large show-stopper dessert, then set out a tray of pecan tassies, chewy cherry coconut cookies, and these glorious Reese’s bars.  You can only imagine what I always grabbed first.

I almost completely forgot about them until Kevin asked me to make “no-bake bars.”  Could you clarify that, please?!  I described these to him and within seconds, I was in the kitchen with all 5 ingredients out on the counter.

Yep, just 5 ingredients. FIVE!

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Recipe at sallysbakingaddiction.com

The ingredients you’ll need (and probably already have in your kitchen!) are:

  • Butter
  • Graham Cracker Crumbs
  • Peanut Butter
  • Powdered Sugar
  • Chocolate Chips

Yeah… diet food. ;)

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Recipe at sallysbakingaddiction.com

Melt the butter. Mix with the graham cracker crumbs, powdered sugar, and peanut butter.  Press into pan.  Top with melted chocolate chips and peanut butter. Chill. Done.

Eat. Smile. Repeat 100 times.

Probably the easiest dessert I’ve ever made.  They take 3 minutes to throw together. I could probably make them with my eyes closed. (Should I try??) And you don’t need to heat up your kitchen like a sauna.  No oven required!

Easy homemade Chocolate Peanut Butter Cup Bars made with only 5 ingredients. Recipe at sallysbakingaddiction.com

I urge you to step away from the computer and run (don’t walk) to the kitchen to begin. Like right now.

PrintPrint SaveSave

No-Bake Chocolate Peanut Butter Bars

Easy homemade Chocolate Peanut Butter Cup bars made with only 5 ingredients. Cut them as large or small as you want! Bars are *gluten free* if using GF graham crackers.

Yield: 16 large bars

Ingredients:

  • 1/2 cup (115g) salted butter, melted*
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 1 cup (120g) confectioners' (powdered) sugar
  • 3/4 cup + 2 Tablespoons (215g) creamy peanut butter (not natural style)
  • 1 cup (180g) semi-sweet chocolate chips

Directions:

  1. Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
  2. In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
  3. In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
  4. Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.  Serve chilled.

*Unsalted butter may be used instead - add 1/4 teaspoon salt with the peanut butter in step 2.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Do you like peanut butter & chocolate? I hope so!

Chocolate Covered Pretzel Peanut Butter Brownies

Chocolate Covered Pretzel Peanut Butter Brownies

 

Fudge Brownie Cupcakes with Peanut Butter Frosting

Fudge Brownie Cupcakes with Peanut Butter Frosting

 

Peanut Butter Cup Crunch Brownies

Peanut Butter Cup Crunch Brownies

 

Soft-Baked Peanut Butter Chocolate Swirl Cookies

Soft-Baked Peanut Butter Chocolate Swirl Cookies

 

Ultimate Peanut Butter Chocolate Cookies

Ultimate Peanut Butter Chocolate Cookies

 

Peanut Butter Cup Pretzel Cheesecake Bars

Peanut Butter Cup Pretzel Cheesecake Bars

 

Skinny Peanut Butter Swirl Brownies

Skinny Peanut Butter Swirl Brownies by sallysbakingaddiction.com

 

More Peanut Butter Recipes

Even more Peanut Butter Recipes

Peanut Butter Cookie Recipes

Chocolate Recipes

 

#peanutbutterforlife

 

 

   

203 Responses to “No-Bake Chocolate Peanut Butter Bars.”

  1. #
    61
    Shellyposted July 10, 2013 at 8:23 am

    I tried these Peanut Butter Bars. They are delicious. My only issue was I couldnt cut them into squares, the choc kept breaking off. HELP

    Reply

    • Sallyreplied on July 10th, 2013 at 8:29 am

      The peanut butter is used to help soften the melted chocolate chips, so I’m not sure why your chocolate was breaking. Perhaps add 1 more Tablespoon of PB next time to the topping.

      Reply

    • susanreplied on March 26th, 2014 at 12:22 pm

      Sally , you are a gifted sweet treat expert … You need to start your own box candy company , with one of each of your treats ….get on The Sharks , and become a millionaire ………SPA

      Reply

  2. #
    62
    Rachel Hosieposted July 10, 2013 at 6:10 pm

    Sally your peanut butter recipes KILL me!!! I want to make them ALL! Starting with these babies :)

    Reply

  3. #
    63
    tiffanyposted July 12, 2013 at 6:50 pm

    I am a huge fan of your blog, and all of your recipes that I have tried have turned out wonderful. I love these bars and was thinking about trying them with white chocolate. Any thoughts? Thanks!

    Reply

    • Sallyreplied on July 14th, 2013 at 6:25 pm

      Hi Tiffany! White chocolate would definitely work. Enjoy!

      Reply

  4. #
    64
    Erin @ Texanerin Bakingposted July 15, 2013 at 8:21 am

    I can’t handle recipes like this.

    I sit there with a spoon as soon as I finish pressing them into the pan (and I eat a lot in the process) and can’t and don’t stop until I feel sick. Usually with one or two squares left.

    I need neighbors.

    That is all! :D (and obviously, these look amazing!)

    Reply

    • Sallyreplied on July 15th, 2013 at 10:45 am

      I couldn’t handle these in my apartment, Erin. They are SO addicting! SO SO SO addicting.

      Reply

  5. #
    65
    Jessicaposted July 15, 2013 at 8:43 pm

    So I just have to say, every time I am looking for a good dessert recipe/snack I always start by checking all of my pinterest boards and I always end up deciding on one of your desserts lol. I don’t know why I even bother with pinterest anymore! :)

    Reply

    • Sallyreplied on July 16th, 2013 at 11:08 am

      Haha! That is too funny, Jessica. I’m so glad you always come back to use my recipes!

      Reply

  6. #
    66
    Nutmeg Nannyposted July 16, 2013 at 11:37 am

    Oh goodness, how decadent are these lovely bars! I have to make these soon, they look incredible :)

    Reply

  7. #
    67
    Lauren @ A Nerd Cooksposted July 16, 2013 at 5:08 pm

    Oh my… I must have these. Pronto. Gotta pick up some graham crackers!

    Reply

    • Sallyreplied on July 16th, 2013 at 6:06 pm

      Enjoy, Lauren!

      Reply

  8. #
    68
    Erinposted July 26, 2013 at 2:45 pm

    OH MY LORD – those bars look IN-FREAKING-CREDIBLE!!
    Thank you so much for sharing this! I am now going to wipe the drool off my chin!

    Reply

    • Sallyreplied on July 26th, 2013 at 6:39 pm

      Haha! You have to try them Erin! Enjoy.

      Reply

  9. #
    69
    Mariamposted July 27, 2013 at 7:08 pm

    Those bars look incredible
    PB+chocolate….best combo ever! :D
    I just had a question, can I use digestive biscuits instead of graham crackers in this recipe, and how much butter would I need in this case
    Thnx! :)

    Reply

    • Sallyreplied on July 28th, 2013 at 9:27 am

      Hi Mariam! I’ve never made these with digestive biscuits but to my knowledge of what they are – yes they would work. I do not know the amount though.

      Reply

      • Mariamreplied on July 29th, 2013 at 8:36 am

        Honestly I cannot express how GOOD those bars were, I made them yesterday for my sister’s birthday since she’s obsessed with Reese’s PB cups….I did use digestive biscuits and they were a hit! :D :D
        The other thing I did was use a round pan instead of a squared one, so it would look like a giant Reese’s PB cup, and topped them with crushed up Reese’s cups…..they were AMAZING!!!
        Thank you for the great recipe

        • Sallyreplied on July 29th, 2013 at 2:08 pm

          That sounds so good, Mariam!

  10. #
    70
    Micheleposted July 28, 2013 at 8:54 pm

    These are now a new family fave!!! they were gone sooo fast. they are now mandatory for family gatherings at the shore house. they were so easy, too…and that’s the part i liked. excellent recipe…excellent site! keep up the great work, sally :)

    Reply

    • Sallyreplied on July 28th, 2013 at 9:09 pm

      Michele, I love how easy they are too! I’m so glad that you all love them too!

      Reply

  11. #
    71
    Tposted July 29, 2013 at 8:19 pm

    Drools! Ok so Natural style can or can’t be used?

    Reply

    • Sallyreplied on July 29th, 2013 at 8:58 pm

      I do not advise using it because it will be too oily and the bottom layer will not firm up as much.

      Reply

  12. #
    72
    Tposted July 29, 2013 at 10:06 pm

    Alright cause I wasnt sure since another person asked:

    amy D July 10, 2013 at 1:49 am
    Would skippy creamy natural style work since it does not need to be stirred? What brand did you use?
    Amy

    Sally July 10, 2013 at 8:31 am
    Hi Amy! Yes, Skippy Natural would be just fine here. I used Jif Creamy – the PB I always bake with.

    Or is creamy natural different from just creamy natural style? What I actually have is skippy natural creamy.

    I just can’t read enough of these recipes!

    Reply

    • Sallyreplied on July 30th, 2013 at 12:26 pm

      I should have clarified – skippy natural is the no-stir variety and is not that oily. Most natural style PBs are. So as long as the PB you use isn’t oily and does not require stirring, you may use that.

      Reply

  13. #
    73
    Emily Annposted August 1, 2013 at 3:13 pm

    I made these today and i must say, they were AMAZING! and tasted just like reese’s! Im so glad you posted this!

    Reply

    • Emily Annreplied on August 1st, 2013 at 3:32 pm

      The only problem I had was cutting it. The chocolate was braking. Is there a certain knife I should use?

      Reply

      • Sallyreplied on August 1st, 2013 at 7:43 pm

        There’s no way to really avoid that. I always use a very sharp knife and let them sit at room temperature for about 10 minutes before cutting. Glad you like them!

  14. #
    74
    Heidiposted August 11, 2013 at 3:09 am

    I made your no-bake reece’s last night with chocolate ripple cookies instead of crackers – divine!

    Reply

    • Sallyreplied on August 11th, 2013 at 10:54 am

      Sounds delicious! Thanks Heidi!

      Reply

  15. #
    75
    Monica Mposted August 14, 2013 at 5:32 am

    Hello Sally! I made these the other day…wow!! I will never buy Reese’s anymore!! These are so much better and…so addicting!!! Thanks for the recipe. I will make them over and over thats for sure! :)

    Reply

    • Sallyreplied on August 14th, 2013 at 12:10 pm

      I love these so much Monica and I’m glad you do too! And yes, they are ADDICTING!!

      Reply

  16. #
    76
    Susanposted August 22, 2013 at 9:52 pm

    Your blog is awesome!

    This is a perfect recipe for a busy student to satisfy her sweet tooth with little time on her hands!

    Susan Loves…

    Reply

  17. #
    77
    Lesleyposted August 23, 2013 at 6:36 am

    Hi Sally, could this slice be baked in a 7.5 x 11 pan? My 9 x 9 has the snickers cheesecake bars in it cooling. Thanks

    Reply

    • Sallyreplied on August 23rd, 2013 at 4:17 pm

      Hi Lesley! Yep, a 11×7 pan would b just fine. Enjoy!

      Reply

  18. #
    78
    Whitneyposted August 23, 2013 at 6:16 pm

    Oh my goodness. I stumbled across your blog while searching for a no-bake
    PB bar – my boyfriend and I had a PB bar dessert (topped with ice cream and fudge!) earlier this week at a restaurant and decided we wanted to make it ourselves. We just finished making these and I have to tell you that they’re even BETTER than the dessert we had! I was skeptical about the graham cracker aspect, but you can’t even taste it. All you taste is that rich, slightly textured peanut butter just like a Reese’s! Amazing, girl. If you quit your day job for this, you made the right move.

    Reply

    • Sallyreplied on August 24th, 2013 at 3:18 pm

      Hi Whitney!! That is so great to hear how much you love these easy peanut butter bars! The graham crackers give the PB layer a certain “stiff” texture reminiscent of a reese’s cup. Love that! And recipe development (and cookbook writing!) and managing my website are all my full-time jobs :) Thank you!

      Reply

      • Whitneyreplied on August 25th, 2013 at 11:47 pm

        I think I’m addicted to your full-time job then. I thought my bf and I were the craziest PB people I know, but you take the cake! (pun intended ;-) ) I’m so glad I found a recipe index FULL OF PEANUT BUTTER RECIPES. Amazing. I’ll be back!!

        • Sallyreplied on August 26th, 2013 at 7:59 am

          Oh my gosh Whitney. I am just in love with peanut butter. :) And I’m glad you both are too!

  19. #
    79
    Rachel @ Bakeritaposted September 17, 2013 at 10:26 pm

    Mmm, I make these bars a lot and they never fail to impress. So delicious, and so easy. What more could you want from a recipe?!

    Reply

    • Sallyreplied on September 17th, 2013 at 10:28 pm

      Rachel, they are a favorite of mine. Have been since I was little!

      Reply

  20. #
    80
    Shaniceposted September 18, 2013 at 10:04 am

    This looks so good! :( Would you know how much calories there is in a serving though? Thanks!

    Reply

    • Sallyreplied on September 18th, 2013 at 10:25 am

      Feel free to plug the ingredients into a calorie counter. Enjoy!

      Reply

  21. #
    81
    Meaghanposted September 22, 2013 at 4:57 pm

    Just made these for tonight…they look amazing! My husband is going to love them!! (and me too!)

    m

    Reply

    • Sallyreplied on September 22nd, 2013 at 6:20 pm

      Enjoy, Meaghan!

      Reply

      • Meaghanreplied on September 22nd, 2013 at 6:45 pm

        I always do with your recipes :)

  22. #
    82
    Melissaposted September 25, 2013 at 1:40 pm

    I have made these twice and both times were incredible! I had a study group over at my house and they were all begging for the recipe (so of course I just gave them the URL to your whole site lol!)
    I have to literally refrain from making them as often as I would like because they would disappear WAAAAAY too fast! :)

    Reply

    • Sallyreplied on September 25th, 2013 at 5:04 pm

      These disappear SO fast when I make them. It’s almost embarrassing! Dangerous to have around, but soo worth it. Thanks Melissa, so happy you all enjoy them!

      Reply

  23. #
    83
    Ashley Amundsenposted October 9, 2013 at 3:21 pm

    I haven’t had these in years! Peanut butter and chocolate is by far my favorite combination, which my husband isn’t too fond of. Looks like I’ll be eating these all by myself. :) Thanks for the yummy recipe!!

    Reply

    • Sallyreplied on October 9th, 2013 at 4:49 pm

      Having this entire recipe to yourself sounds like a dream come true. :) My fiance LOVES pb/chocolate even more than I do. I didn’t know that was possible! Anyway, enjoy these Ashley!

      Reply

  24. #
    84
    Fayeposted October 10, 2013 at 9:24 am

    Is it okay if I use crunchy peanut butter? The one with tiny bits of peanut in it? ,because I have a 1/4 a dozen of on filled jars that I’m dying to mix with chocolate brownies!

    Reply

    • Sallyreplied on October 10th, 2013 at 10:35 am

      Hi Faye – you can use crunchy peanut butter in these no-bake Reese’s bars. Enjoy!

      Reply

  25. #
    85
    Meaganposted October 13, 2013 at 1:58 am

    Just made these…we only had cinnamon graham crackers, but they’re super tasty with them! Also used dark chocolate chips!

    Reply

    • Sallyreplied on October 13th, 2013 at 8:45 pm

      I bet your bars are fantastic with the cinnamon and dark chocolate. Amazing! I must try that next. Thanks Meagan!

      Reply

  26. #
    86
    Saraposted October 19, 2013 at 2:33 pm

    I just made these last night after checking one of your newest (1o/16/13) recipes for ultimate peanut butter chocolate cookies, and I must say, these are wonderful!! I used a blend of crunchy and smooth peanut butter for the bottom, and smooth for the top, then I topped them with some Fischer’s Nut Topping, just for a little pizzazz! :) My husband LOVES anything peanut butter, so he swooned when he saw them! ;) Thanks so much for all your great recipes!

    Reply

    • Sallyreplied on October 19th, 2013 at 4:57 pm

      I love that you topped these with that nut topping, Sara. How incredible! I am all about added texture. I have to try it. I am so happy that you and your husband loved them!

      Reply

  27. #
    87
    Kateposted October 27, 2013 at 1:03 pm

    How well do you think these would ship?

    Reply

    • Sallyreplied on October 27th, 2013 at 4:55 pm

      In the winter, they’d ship wonderfully because they wouldn’t really melt. Just box them up in a cookie tin or tupperware, layering a piece of parchment paper between each layer.

      Reply

  28. #
    88
    Kimposted November 2, 2013 at 4:19 pm

    Is it okay to use unsalted butter?

    Reply

    • Sallyreplied on November 2nd, 2013 at 6:39 pm

      Yes.

      Reply

  29. #
    89
    Nettaposted November 3, 2013 at 1:43 pm

    Are you using regular sweet peanut butter? Can’t wait to make these.

    Reply

    • Sallyreplied on November 3rd, 2013 at 5:22 pm

      Hi Netta! I just used store brand creamy peanut butter – yes, it contains sugar.

      Reply

  30. #
    90
    Meganposted November 10, 2013 at 1:59 pm

    Hi there! Looks look amazing!
    I am wondering if you think they could be frozen for a month or so and then enjoyed later?

    Thank you!

    Reply

    • Sallyreplied on November 10th, 2013 at 2:46 pm

      Yes, these bars may be frozen and then thawed overnight in the refrigerator.

      Reply

  31. #
    91
    Noelleposted November 12, 2013 at 8:02 pm

    I made these a few hours ago, and they’re in the fridge now… they look scrumptious! The peanut butter layer tasted a little funky and buttery, but I think they’ll work out quite nicely once they are all chilled. :)

    Reply

    • Sallyreplied on November 12th, 2013 at 8:26 pm

      YES! Must be chilled for best flavor. It will taste like a peanut butter cup. Enjoy Noelle!

      Reply

      • Noellereplied on November 12th, 2013 at 11:04 pm

        Whoa. It’s official. These are uh-MAZING and taste just like Reese’s! My mom took a bite and her eyes got huge and she said, “Are these supposed to taste like Reese’s? Because they DO!” :) This is bad- now I will never be able to stop stuffing my face with these. You are amazing!

  32. #
    92
    Caroleposted November 12, 2013 at 9:15 pm

    I remember these from childhood as well. My mother made them every holiday season.

    Reply

  33. #
    93
    Justinposted November 25, 2013 at 8:16 am

    I made these tonight! They’re soo simple, inexpensive, and delicious. However, How do you manage to cut them into perfect looking squares? The chocolate cracked when I put a sharpened knife through it (slowly). Should I let them thaw out a little before I slice them up?

    Reply

    • Sallyreplied on November 25th, 2013 at 9:34 am

      Hi Justin! Sometimes I let the bars sit at room temperature for a few minutes before cutting. Other times I’m too impatient and get the cracked chocolate. So maybe next time let them sit for at least 10 minutes before cutting.

      Reply

      • Justinreplied on November 25th, 2013 at 10:07 pm

        Thanks! I’ll do that.

        They were an absolute hit with co workers today, by the way. Thanks for the recipe :D

  34. #
    94
    Raeposted November 25, 2013 at 11:51 pm

    Hi, Sally! I made this dessert just yesterday and everyone loved it! I went around breaking everyone’s diets haha..

    Our supermarket didn’t have any confectioner’s sugar, so I had to use Caster sugar instead.. I think it didn’t mess the bottom layer too much. My last batch of chocolate chips weren’t enough, so I added some easy melt dark chocolate buttons… and just a bit of water. Was I allowed to do that? They chilled solid all right, but I can’t leave them out for more than 30 minutes because the chocolate tops starts getting soft.. if I had used just chocolate chips and didn’t add water, would they have stayed solid?

    Thanks for this, by the way C: I know what to bring to our Christmas dinner!

    Reply

    • Sallyreplied on November 26th, 2013 at 8:31 am

      Hi Rae, the chocolate on top does get soft when left at room temperature for a long period of time. But not after 30 minutes. It would be because of the chocolate buttons/water, yes.

      Reply

  35. #
    95
    Emilieposted November 27, 2013 at 8:18 pm

    I’ve been making these for years now as this is an old family recipe. The one issue I always seem to have is when it comes to cutting them into squares, the chocolate always cracks!!! I have tried cooling the peanut butter mixture, not cooling the peanut butter mixture, warm chocolate, hard chocolate, sharp knife, butter knife – I can never get those perfect squares like you! Please, please, PLEASE tell me your secret. I make these for many different events and everyone loves them but I always wish they could look neater and prettier. Thanks!

    Reply

    • Sallyreplied on November 27th, 2013 at 8:21 pm

      Hi Emilie. My chocolate sometimes cracks as well. I usually let the bars sit at room temperature for 10-15 minutes before cutting into them. That seems to help.

      Reply

      • Emiliereplied on November 27th, 2013 at 8:32 pm

        How sharp of a knife do you use – butter knife or steak knife?

  36. #
    96
    Noelleposted December 2, 2013 at 10:14 am

    These were so wonderful (I’ve seriously made them three times now, and I need to cut myself off….), and I’m wondering how you would serve these for a party or something if they need to be chilled. How could I do that without them getting weird, warm, and mushy?

    Reply

    • Sallyreplied on December 2nd, 2013 at 10:46 am

      Hey Noelle! I usually freeze the bars before bringing them anywhere and try to not leave them out for longer than 2 hours or so. They seem to do just fine!

      I know what you mean about cutting yourself off. I can NEVER stop making these. They are my fiancé’s favorite.

      Reply

  37. #
    97
    Jennaposted December 18, 2013 at 1:26 am

    Made these tonight! They are amazing and so easy to put together! Love your blog!

    Reply

  38. #
    98
    Noelleposted December 23, 2013 at 1:04 pm

    Hi Sally, these look absolutely AMAZING!! I’m all out of granulated sugar and my mother need something “sweet” so these are perfect! One question how mant decent sized bars does this recipe make because I have exactly one cup of powdered sugar!

    Reply

    • Sallyreplied on December 23rd, 2013 at 10:17 pm

      This recipe makes about 16 large bars. Hope you both enjoy!

      Reply

  39. #
    99
    Noelleposted December 23, 2013 at 1:16 pm

    Hi Sally, I have another question, I am all out of tinfoil, is there anything else I could use?

    Reply

    • Sallyreplied on December 23rd, 2013 at 10:16 pm

      You may use parchment paper instead.

      Reply

  40. #
    100
    maryposted January 2, 2014 at 7:47 am

    when you say ‘chill’, do they have to be put in the fridge or freezer?

    Reply

    • Sallyreplied on January 2nd, 2014 at 10:27 am

      Refrigerator.

      Reply

  41. #
    101
    Annieposted January 2, 2014 at 9:12 am

    I just made these for NYE and they came out wonderful! The texture is amazing. I made them to give out… but kept them all for me and my hubby :-)

    Reply

    • Sallyreplied on January 2nd, 2014 at 10:25 am

      Yes, these are the best! Thanks Annie. Happy New Year!

      Reply

  42. #
    102
    kk johnsonposted January 4, 2014 at 12:36 pm

    There are several versions of the peanutbutter/graham cracker/chocolate recipe, and while deciding which to use, I looked at yours.

    Be very, very careful in using the name “Reeses” in the title of your recipes. It will come back to bite you. Reeses is a registered, copyrighted name brand, not a product, and since Reeses does not sponsor your recipes, they could sue you for using their name. Just saying.

    Reply

  43. #
    103
    Emilyposted January 6, 2014 at 9:04 am

    These were delicious and went over very well with everyone at the New Years PJ Party. I used gluten free gaham crackers (an enitre box) and doubled the recipe. It turned out great! The almond shortbread thumbprint cookies did not do what I was expecting at all and I will have to send you the funny pictures. But still delicious! Happy New Years!

    Reply

  44. #
    104
    Paula B.posted January 14, 2014 at 6:36 pm

    My mom made these (using whatever recipe), when I was a kid, and I was in love. She must have misplaced the recipe bc she never made them again, despite my craving (long, long, long before the internet). I’m going to make them tonight for a party, using Jif natural bc it’s what we eat at my house, and it’s “no stir”; I hope that helps. These look SOOOOOOO good!!!!

    Reply

    • Sallyreplied on January 14th, 2014 at 7:16 pm

      I have a feeling these bars will be a hit at the party tonight. Hope everyone enjoys!

      Reply

  45. #
    105
    Emily S.posted January 23, 2014 at 10:07 pm

    Made these tonight and they are absolute peanut butter and chocolate heaven!! And so simple! I didn’t have the patience or willpower to wait 3 hours for them to chill so I stuck them in the freezer for about half an hour. The chocolate was set when I took them out and the peanut butter layer still had a touch of squish (for lack of a better term!) to it, which I actually liked. I’m sure they probably set more evenly in the fridge over a longer period of time… But I just couldn’t wait that long!! ;) Thanks for another fantastic recipe, Sally!

    Reply

    • Sallyreplied on January 24th, 2014 at 4:50 pm

      Hey Emily! I know exactly what you mean when you say you had no patience to wait for them to chill. When I don’t care much about their appearance, I definitely cut into them a little early before they have set. They’re much nicer looking if you let them chill thoroughly though! Thanks so much for reporting back. Happy you like them!

      Reply

  46. #
    106
    Laurynposted January 28, 2014 at 12:08 am

    Heey Sallly,

    I need to puree’ the graham crackers right?

    Reply

    • Sallyreplied on January 28th, 2014 at 10:49 am

      Yes, the graham crackers must be a fine crumb.

      Reply

  47. #
    107
    Toobaposted February 3, 2014 at 10:26 am

    Hey Sally, I tried these peanut butter reese bars today and they turned out amaaaazing! My husband loves Reeses and in my country we don’t get them :( But he says these taste almost exactly like the real reeses and that’s just awesome! Thanks a whole bunch! :)

    Reply

  48. #
    108
    Kristinposted February 4, 2014 at 11:43 am

    Hi Sally! I LOVE these bars and so does my husband! I am planning on making them for his birthday party. One question…do you think it would be ok to add a few colored sprinkles to the top of the chocolate? I am decorating the party in the colors of his college and wanted to add this touch to the desserts as well. I’d love to know what you think or if you’ve tried it!

    Reply

    • Sallyreplied on February 4th, 2014 at 4:25 pm

      Definitely! Sprinkles can go on anything – that’s what I think at least. Just a light sprinkle on top before chilling the bars. Thanks Kristin!

      Reply

      • Kristinreplied on February 4th, 2014 at 4:40 pm

        Thanks, Sally! I’ll give it a whirl!

  49. #
    109
    Lydiaposted February 8, 2014 at 10:19 am

    I saw that this recipe was in your Gluten-Free visual recipe box. Graham crackers have wheat in them… Could I use a substitute?

    Reply

    • Sallyreplied on February 8th, 2014 at 10:47 am

      Hey Lydia! That’s why I recommend GF graham crackers for this recipe to make gluten free. I buy mine at Trader Joes. I’m sure you could find some in other grocery stores too.

      Reply

  50. #
    110
    Emmaposted February 9, 2014 at 5:41 pm

    These look wonderful! Is there a reason you can’t use natural peanut butter? That’s all I buy and I prefer to eat.

    Reply

    • Noellereplied on February 10th, 2014 at 3:45 pm

      I’m pretty sure it’s because the peanut butter can separate, Emma. :)

      Reply

      • Emmareplied on March 15th, 2014 at 11:38 am

        Hmm…and that would affect the recipe (I make lots of things with natural peanut butter). But if you’ve tried it and it didn’t work, then I’ll use regular.

  51. #
    111
    carolposted February 14, 2014 at 10:12 pm

    Delicious delicious yum yum!

    Reply

  52. #
    112
    corinaposted February 17, 2014 at 9:45 am

    Can you substitute confectioners sugar for icing sugar

    Reply

    • Sallyreplied on February 17th, 2014 at 2:56 pm

      Confectioners’ sugar is icing sugar.

      Reply

Leave a Comment