Recipe by Stephanie
"Bars made with miniature peanut butter cups topped with chocolate."
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
light brown sugar
creamy peanut butter
1 (13 ounce) package
miniature chocolate covered peanut butter cups, halved
semisweet chocolate chips
1 1/2 cups
Wow, this has to be the best Peanut Butter Cookie Bar recipe I have ever made. You all have got to try this one.
Since I gave sweets up for Lent I couldn't try these so I have to go by hubby saying they were good, but they were "missing something." He's a big peanut butter/chocolate fan so I guess there just wasn't a "wow factor" here.
These are too good!! I've made these twice. They are easy, different, and totally delicious. Everyone I've served them to agrees. I use pecans in place of walnuts. I use mini peanut butter cup baking pieces (find next to regular baking chips) and obviously don't chop them. I fold half the bag in with the nuts and press the rest on top as the recipe says. The drizzle is just extra yummy-ness! But I only use 1/2 cup chips, 1 T. butter, and 2 T. peanut butter for the drizzle, and it is plenty. These bars are awesome, thanks for the recipe!
We loved this PB Bar!! The only thing I had a little trouble with was the baking time. I baked it 23 minutes and when I went to slice it, they were VERY mushy. I put them back in the oven, frosting and all for an additional 10 minutes. Who knows, it might have just been my oven. We still ate the whole pan in a day and a half!
Absolutely wonderful! The outsides were a little cakeish for me but the middle's were TO DIE FOR! Definitely do not overcook.
A keeper! Very good. Don't overbake! Everyone loved these.
Yum. I was in a hurry, so I pressed the Reese's cups into the batter whole, without halving them as the recipe says. I also frosted the bars hot, then let them cool with the frosting on. They turned out great! Hard to stop eating them! I was careful not to overbake them after reading these reviews, and took them out with the edges light brown.
Both my husband and I thought these were very good. I thought that the chocolate chip topping could be reduced or even left off, but he liked it just as written. Since I didn't have a full bag of peanut butter cups (Easter candy left-overs) I made just a half batch in an 8x8" pan, and ended up baking a good 10 minutes longer than called for since they were still jiggly at 25 minutes. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Bars II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 383
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Time to get your nom-noms on! It’s peanut butter and chocolate in a bar.
See how to make super-easy, 5-star peanut butter cookies.
See how to turn cocoa mix into fudgy, no-bake peanut butter cookies.