Reviewed: Nov. 1, 2009

Loved 'em! Great and easy recipe.

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Reviewed: Oct. 31, 2009

Taste just like reese's (if not better! :D) I jus have a problem with mine setting up. they've been in the fridge for about 1 1/2 hrs and the peanut butter part is still not fully set. Maybe I'll wait til tomorrow or later on to try again. They were still delicious though! I used crunchy pb in the chocolate part and sprinkled chocolate sprinkles and graham cracker crumbs over the top of mine

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AC&JC

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Reviewed: Oct. 31, 2009

these are really yummy and super easy. Although the peanut butter layer was still gooey after chilling them in the fridge for an hour, so I moved them to the freezer and that helped. I took someone elses suggestion of chilling the peanut butter layer for a few minutes before adding the chocolate layer and had no problems with the chocolate melting through. YUM!

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Ashley

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Oct. 29, 2009

Okay, something I don't say often....way too much butter. I should have read the other reviews, but instead I am left with these to serve at my Halloween party tomorrow night. Oh well, they are okay I guess but seriously, they do tasts like eating butter.

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love2cook

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

These are pretty good. Whatever you do though do NOT melt the peanut butter. It breaks down the peanut butter and makes it "greasy" and add that to the already too much butter and the crust comes out too "gooey". I can't stress this enough... DO NOT melt the pb with the butter. In my opinion the recipe calls for too much butter. I would suggest dropping it down to 3/4 cup of butter. They came out way too rich. Tips and tricks: If you want you can add a couple tablespoons of milk while melting the chocolate to thin it out a bit and it won't make it as rich. Adding peanut butter to the chocolate (while melting) is pointless I think. I didn't add the pb to the chocolate and it came out just fine. Not bad, but if I make them again I will use a few tweeks for the recipe.

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Chef Shug

Cooking Level: Professional

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Reviewed: Oct. 27, 2009

Followed recipie to begin with, after i had it all mixed up there was way to much butter in it, tasted more like peanut butter flavored butter so i added more of everything else. Next time ill only use 1 stick of butter, but it came out good they were gone in about 20 min.

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will

Cooking Level: Expert

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Reviewed: Oct. 26, 2009

These were great. I managed to make the 12 servings last for 11 days' worth of desserts (doubled up once!), and I didn't get tired of it. I usually read all previous reviews before posting my own, but seeing as there are 715 before me, I'll skip it this time. These were quick and easy, and I made them exactly as written. I used creamy (smooth) peanut butter; it didn't say whether to use crunchy instead, but I don't like that as much anyway. These also keep very well in the fridge. The graham cracker crust did have a slightly grainy texture to it; it was good, mind you, just a little unusual. I will recommend this recipe when I get the chance.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

These are the best !!Thank you !!

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Lily Rose

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Reviewed: Oct. 25, 2009

Very easy to make and it was so yummy!! I did use 1 1/2 sticks of butter like the other reviews suggested. Will be making this one again very soon. Thanks for sharing!

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Choleycole

Cooking Level: Beginning

Home Town: Louisville, Kentucky, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Oct. 25, 2009

Excellent recipe! Really rich! Just one and your sweet tooth will be satisfied. Good flavor and super easy! They didn't last long at my house.

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Rich3

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Reviewed: Oct. 24, 2009

Really good follow the tips in other review and let base chill for about 15 min. before topping w/chocolate and then chill again for about 20 min. and cut. Chill after that for the remainder. The ratios are good and I would say if you add too much graham cracker or peanut buttter there won't be enough moisture and they will be crumbly. So measure.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Oct. 20, 2009

Great taste, but following recipe exactly results in awful texture (and I'm not talking crunchy b/c of the graham crumbs). Waaay too much butter! Kept it in fridge overnight to harden and tried it the next day; feels like biting into a stick of peanut butter flavored butter! Will definitely try again, but will reduce butter to 1/2 cup. Thanks for the recipe!

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Kathy

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Reviewed: Oct. 18, 2009

I used milk chocolate instead of semisweet chocolate chips. They tasted very good. My boyfriend went gaga over them! He is a big Reese's lover, and said these do come quite close. I give it 4 stars instead of 5 due to the fact that it doesn't seem to get creamy enough because of the the graham cracker crumbs in the mix.

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Courtney Renee'

Cooking Level: Beginning

Living In: Rochester, New York, USA

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Reviewed: Oct. 18, 2009

Made as directed but made 1 1/2 batches & put in a spring roll pan. I don't think they taste like or have the consistency of the infamous pb cups tho. Still excellent!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Oct. 18, 2009

These were a huge hit! Will make again!

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Aurah

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Carleton Place, Ontario, Canada

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Reviewed: Oct. 16, 2009

Very good and everyone loved them,but the bottom stayed soft and stuck to the pan. Next time I think I will try using less butter like someone else suggested. Other then that they were good.Will try this recipe again.

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patti

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Reviewed: Oct. 14, 2009

Good, but rich. The graham crumbs in the crust threw me off a little since I was expecting a creamier consistency (like a Reeces). Would make again though.

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weesie0202

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Reviewed: Oct. 14, 2009

I would suggest ot use name brand graham crackers. I didn't and it turned out kinda gritty but the longer it sat in the fridge the gritty went away. My friend loved them and took all of them home.

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mandee

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Oct. 14, 2009

I've been looking for a peanut butter bar recipie from when I was a child, and still have not found it, BUT WOW, this one is good. Very easy to make. Only problem was I wanted to eat the whole pan. A very simple dessert that will please many.

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jayelle0712

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Reviewed: Oct. 13, 2009

I didn't have a problem with the chocolate being "too hard" but I did have a problem with the crust. It seems like maybe there is too much butter. It is greasy and really unsturdy. I love the taste though. Very good. My husband thinks they are really sweet but I think they're just right. I will probably try out the recipe again but with less butter or a smaller size pan.

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