Reviewed: Aug. 24, 2008

When I was in elementary school (30+ years ago!) these were a favorite treat served with our school lunches. They were called Hollywood Squares. Somehow my mom snagged a copy of the cafeteria's recipe which is identical to this one EXCEPT it also calls for a 1/2 cup of sweet crumbs. For years, I left this out because I wasn't exactly sure what that meant. I later discovered that it meant finely crushed cookie or graham crackers. I use graham cracker crumbs (make sure they are really fine!) and it makes this recipe. It gives the peanut butter layer some substance (without making them dry or crumbly) which makes for much easier cutting. For those of you who have trouble with the chocolate layer cracking -- let the bars chill until firm, then remove from the frig and let warm up a tad before cutting. No cracks and smooth cutting. I also add a couple tablespoons of margarine to the chocolate chips before melting. ENJOY!

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150 users found this review helpful

Reviewer:

TheBaker

Cooking Level: Intermediate

Home Town: Green, Ohio, USA

Reviewed: Jun. 12, 2008

For easy cutting, line the pan with wax paper or foil. Leave about 1 inch over hang on the ends. Place ingredients inside, allow to set as directed. Remove from pan by edges of foil/paper and use a pizza cutter to cut into nice, smooth squares. We use this method with all desserts/bars that need to be cut!

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120 users found this review helpful

Reviewer:

GFMama

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Sep. 24, 2001

Very easy to make and everyone loved them. A pain to cut into squares, with the chocolate cracking very easily. Can get quite messy and frustrating. Suggest spooning peanut butter mixture into small muffin tins or small paper cups, then spoon melted chocolate over. This eliminated the need for cutting.

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90 users found this review helpful

Reviewer:

M_NARAINE

Reviewed: Jan. 26, 2009

If you substitute powdered sugar for the brown sugar the grainy/gritty consistency doesn't occur. Also you can put half of the chocolate on the bottom of the pan and let set for a few minutes before adding the peanut butter mixture and then put the other half of the chocolate on top.

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80 users found this review helpful

Reviewer:

Julia

Reviewed: Dec. 25, 2001

What a great, quick, and easy recipe! My family just loved them. Next time I will cut back on the chocolate by 1/2 cup, and use Milk Chocolate Chips instead. I am a chocolate lover but the Semi-Sweet chips made them alittle too rich.

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55 users found this review helpful

Reviewer:

Vicky

Reviewed: Aug. 16, 2006

Yummy! I softened the peanut butter in the microwave for easier mixing. Also great with white chocolate chips or milk chocolate:)

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20 users found this review helpful

Reviewer:

COLEEN3

Cooking Level: Intermediate

Home Town: Bull Shoals, Arkansas, USA

Reviewed: Dec. 18, 2001

These give me cafeteria lunch flashbacks! I haven't had these bars in YEARS, but i've always wanted to make them. This recipe is really easy, and "wicked good". all "taste testers" have loved them.

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14 users found this review helpful

Reviewer:

DYMAXION809

Reviewed: Jan. 3, 2002

This recipe was richer than I was looking for. Very simple to make, but unless you are taking the dish to a large gathering, it will be hard to consume all of it.

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10 users found this review helpful

Reviewer:

HHALL11

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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9 users found this review helpful

Reviewer:

miss_whisk

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 3, 2004

I made these with my 7 year old son for a fun snowy day project and they turned out great! Soooo yummy....your diet doesn't stand a chance! LOL ;) We did increase the chocolate just a tad because we like it a bit thicker but other than that we followed the recipe exactly. If you like Reese's, you will LOVE these. Just plain yummy! :)

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8 users found this review helpful