Reviewed: May 26, 2012

I loved these- they taste just like a peanut butter cup but are so much easier to make. I made mine with unsweetened peanut butter and I think they were just the right sweetness for me. Thanks for sharing this recipe- I will definately be making them again soon!

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Reviewer:

Fanciful Unicorn

Cooking Level: Expert

Reviewed: Apr. 15, 2012

I made this because they were gluten free. I followed the recipe as specified. They were OK. My son loved them. I expected more based on the reviews.

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Reviewer:

mel0621

Reviewed: Mar. 17, 2012

Awesome! I must admit, when I was mixing the "batter" I didn't think they would turn out. It seemed very runny without the usual graham cracker crumbs. I refrigerated the PB layer for 30 minutes, and it hardened nicely. I used 50/50 semisweet & milk chocolate chips with a dollop of PB for the topping. That's what I use for Special K bars & love it. I took the advice of others & lined my pan with wax paper to make removing bars easier (worked great!) and scored the chocolate while semi-soft and cut before it hardened completely. I had no problems with cracking. Flavor is excellent! Creamy & delicious! I will store these in the fridge as they get "melty" quickly at room temp. Perfect for my friend with Celiac disease.

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Reviewer:

mamamel

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

Oh. My. Gosh. I used my favorite ultra-smooth peanut butter, and dark chocolate and I can't stop nibbling on these! They are so good! I also skipped the vanilla, and I will omit the granulated sugar next time, too. Totally yum!

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Reviewer:

babylovespugs

Reviewed: Jan. 9, 2012

5 stars times 10! Awesome recipe and so very easy. I actually doubled the recipe and made in a LARGE (much larger than 9x13) pan. I added a tbsp of butter to the chocolate as it melted to help keep it soft and easier to cut after cooled. I also highly suggest using a standing mixer if you have one instead of mixing by hand! Takes a lot of arm muscles and still may not get the lumps of sugar smoothed out. I placed parchment paper on bottom of pan and spread the peanuttbutter over, then cooled it and did the chocolate top the mext day. Then let that cool as well. I followed another reviewers suggestion and scored the chocolate as it was cooling to allow for easier cutting with out cracking. This seemed to help. Also, not cutting when the chocolate is cold will help to keep them from cracking. Room Temp is fine. Great recipe, will make again and again.

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Reviewer:

miss_whisk

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 4, 2012

So easy and delicious! Very much like Reese's cups. I followed the recipe exactly and pressed into a pan lined with parchment paper. After the bars had cooled a bit, I refrigerated them overnight. They pulled out of the pan easily with the parchment paper, making cutting easier. (Warning: they did not cut into perfect little rectangles - this didn't change the taste :)