*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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.
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.
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.
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.
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!:)