I made these bars for my husband's birthday because he loves Reese's PB cups. They are wonderful! The only change I made to the recipe is instead of adding the 4 TBSP of PB to the melted chocolate chips, I added a bag of the Reese's PB chips. I did that because I had a bag left over from baking last year and wanted to use it up before it expired. I put the PB base in the fridge for about 15 minutes before I put the chocolate topping on. Then after I put the topping on I let it set out for about a half hour then put it in the fridge for about an hour to set. They get too hard if kept in the fridge so I keep them on the counter and haven't had any problems with the layers separating or with cutting them. They're very rich butI will be making these again soon!

Reviewed On: Oct. 8, 2009

WOW!! This is amazing! I made it exactly as the recipe goes & didn't change a thing. I will absolutely make this again!

Reviewed On: Apr. 17, 2009

I made this as banana bread instead of muffins. I baked it at 375 degrees for approx. 30 minutes. I didn't make the crumb topping because I didn't have any brown sugar on hand. I also used 4 smaller bananas instead of the 3 and the bread came out absolutely delicious! I've always had bad luck with banana bread in the past but now I've found a keeper. Thanks!

Reviewed On: Mar. 18, 2009