Chocolate peanut butter bar, sliced and ready

Growing up my family called these treats “Reeses” and they were a staple dessert in our house. In fact I cannot think of a single treat we had more often than these. I can see why now—they are easy, require few ingredients, and are loved by all.

And what’s not to love? This is the ultimate marriage of chocolate and peanut butter. One bite and you’ll understand why we compared these to the popular packaged candy. They taste like Reeses, only better. They’re homemade.

Whizzing the graham crackers

Mixing the filling

Last week I got the most intense chocolate and peanut butter craving and I knew only one thing would satisfy it. I made a batch of these bars, and then another one. I forgot how good these things are.

Spreading the chocolate

Seriously good, seriously easy. Seriously, why aren’t you making these yet?

Slice

Chocolate Peanut Butter Bars
From my mother’s kitchen
Makes one sheet pan, 24 large bars

1 cup unsalted butter, at room temperature
2 cups peanut butter
1 pound powdered sugar
16 graham crackers, crushed into crumbs
1 package of chocolate chips*

Use a food processor to whiz the graham crackers until they are crumbs. Set aside.

In the bowl of an electric mixer, beat together the butter and peanut butter until smooth. Add the powdered sugar and beat on high until light and fluffy, about 3 minutes. Add the graham crackers and mix to combine. Dump contents onto a greased sheet pan and press into the pan evenly, using greased fingers or a greased spatula (I actually like to use the paper wrappers from the butter, they are perfect for a job like this.

In a double boiler over barely simmering water, melt the chocolate chips, stirring until smooth. Remove from heat and pour on top of peanut butter mixture. Use a spatula to spread evenly.

Put in the fridge to set for about 20 minutes. Slice and serve.

You may store these bars either in the fridge or on the counter at room temperature. Growing up these were always in the fridge, but they do just fine on the counter.

*You can use whatever type of chocolate you prefer. The first batch I made with milk chocolate, the second with semi-sweet. Both were delicious.

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11 Responses to Chocolate Peanut Butter Bars

  1. Anonymous says:

    How much cream in this recipe?

  2. Jennifurla says:

    They are gorgeous

  3. The Comfort of Cooking says:

    I have all the ingredients I need for these, and a Sunday with nothing better to do – I'm going to the kitchen to make these now. I'll keep you posted on how they turn out!

  4. The Comfort of Cooking says:

    Oops, just saw that there's no cream measurement – I'll make them as soon as I know much cream to use!

  5. Anonymous says:

    Oops, I think I was reading too fast. I'll bet you are supposed to CREAM the ingredients, not add cream. LOL

  6. Annalise says:

    No cream! Sorry, my wording wasn't very clear. I've changed it to hopefully avoid any further confusion.

  7. Alicia says:

    Yeah these are pretty much delicious! I have all the ingredients too, I should make some!

  8. Whitney Parry says:

    Those look so delicious!!! That will be the first thing I make in my new oven:)

  9. Gail says:

    Are the graham crackers whole? In pieces? Crumbs? This looks incredible, so thanks!

  10. Annalise says:

    They're crushed! Sorry about that, I've fixed the recipe.

  11. Summer says:

    About how much graham crumb does 16 crackers yield? I have a big bag of pre-crushed crumbs :)

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