Recipe by Lisa
"An easy homemade version of the famous peanut butter cup candies."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
graham cracker crumbs
semisweet chocolate chips
If ever a recipe deserved five stars this one is it. A few thoughts, I followed the recipe exactly because I was in a hurry and didn't have time to read the reviews. Wish I had taken the time. Other reviewers are right in you really need more chocolate for the top. Also, maybe because we lived in such a humid area, but I had trouble getting the peanut butter layer spread. I ended up finding a plastic spatula sprayed with Pam worked the best. Next time I will add the additional crumbs to stiffen up the mixture. Also, hands do not work well, even when buttered because they heat up the peanut butter and cause it to release more oil. These are super rich and I cut them into small pieces. I figure I got twice the number the recipe stated. These were super easy, fast, and I will sure keep them in mind for future use. Last though, mine never really set up, so I ended up having to store them in the fridge. Not a huge deal, but a thought if you are planning to take them somewhere.
This recipe is good - like a square version of buckeye candy - but it needs a lot of alterations! First, make sure your graham crumbs are extra fine (don't crush by hand - use the processor) Second, soften the peanut butter in the microwave before adding and the mixture will spread easier. Third, pour into a cookie sheet or 9x13 pan instead of a jelly roll pan (too thin!). Fourth, double the chocolate in the topping and only add 2 tbls butter (otherwise it's "greasy").
Very Good! I did follow some other posters and added more graham crumbs (1 3/4c) and cut back on the butter (2tbs) for the topping. Also used used 1 1/2c milk chocolate chips. My husband says they are better than reese's! Thank you!
Wanted to edit my review to add that I froze 1/2 of these and you could not tell the difference between the fresh and frozen! I cut them into 1 1/2 in squares wrapped individually in plastic wrap. And placed them a freezer bag.
I have made these peanut butter bars a few times now and they are always a big hit at work. After melting the butter, I add the peanut butter to create a creamy mixture. I combine my graham cracker crumbs and confectioners' sugar together in a separate bowl and then add these dry ingredients to the peanut butter/butter mixture. The ingredients come together much better this way! I agree with using 2 cups of chocolate chips and 1-2 tablespoons of butter for the topping.
This was easy and excellent. I did what some suggested and added about 1/4 cup more of graham cracker crumbs. Also I added the whole 12 ounce bag of chocolate chips to the melted butter. It coated it perfectly. (Just a side note about the peanut butter, 2 cups is a whole jar of peanut butter plus a heaping tablespoon or two. Very good recipe Lisa. I will be making this again. (I went to work tonight and came home to over half the pan empty...the whole family loved it!)
Incredible for a low-cal dessert! (Just kidding). These bars are great! I used an 11"x17" jellyroll pan. For the topping I used 2 cups of milk chocolate chips and it covered well. Also, no need for 1/2 cup butter in the topping ... just a tablespoon or two will do (even with the increase in choc. chips to two cups). Very good. Will make again.
I've been making these for the past year and can't believe I never took the time to give my review of them to say how fantastic they are! The only change I made was to add more chocolate; to the 1/2 c. of butter I add 1 c. milk choolate chips and 1 c. semi-sweet chocolate chips. That seems to balnce it out perfectly. I have to say, this is probably the BEST recipe I have ever gotten off of this site!
THESE WERE A BIG HIT BOTH AT HOME AND THE OFFICE. I THINK NEXT TIME I'LL PUT CHOCOLATE ON THE BOTTOM AS WELL AND USE LESS FILLING AND FILL MUFFIN CUPS TO MAKE THEM LIKE THE REAL THING. BEST PART IS THEY'RE SO EASY!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Peanut Butter Squares
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 300
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to turn cocoa mix into fudgy, no-bake peanut butter cookies.
See how to make super-easy, 5-star peanut butter cookies.
See how to make an incredibly easy peanut butter and chocolate cookie.