Peanut Butter Bars II Recipe -
Peanut Butter Bars II Recipe

Peanut Butter Bars II

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"Bars made with miniature peanut butter cups topped with chocolate."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Coat a 13 x 9 x 2 inch pan with nonstick cooking spray.
  2. Stir together flour, baking powder, and salt in small bowl. Beat together sugars, 1/2 cup butter and peanut butter in a large bowl with electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture to blend. Fold in chopped nuts.
  3. Pour batter into prepared pan. Press the peanut butter cups lightly into the batter.
  4. Bake at 350 for 20-25 minutes. Cool in pan.
  5. To Make Topping: Melt chocolate and 1/2 cup butter in a small bowl in the microwave in 30 second intervals, stirring after each interval, until smooth. Drizzle the chocolate in pan. Cut into bars.
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2005

Wow, this has to be the best Peanut Butter Cookie Bar recipe I have ever made. You all have got to try this one.

Most Helpful Critical Review
Feb 12, 2008

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.


30 Ratings

Feb 21, 2008

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!

Jan 15, 2006

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!

Oct 29, 2007

Absolutely wonderful! The outsides were a little cakeish for me but the middle's were TO DIE FOR! Definitely do not overcook.

Oct 22, 2006

A keeper! Very good. Don't overbake! Everyone loved these.

Jan 30, 2008

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.

Apr 12, 2008

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!


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  • Calories
  • 693 kcal
  • 35%
  • Carbohydrates
  • 75.7 g
  • 24%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 42.6 g
  • 66%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 10.6 g
  • 21%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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