An easy homemade version of the famous peanut butter cup candies.

Lisa
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.

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  • To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

482.2 calories; 8.2 g protein; 43.4 g carbohydrates; 40.7 mg cholesterol; 284.2 mg sodium. Full Nutrition

Reviews (316)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2003
If ever a recipe deserved five stars this one is it. A few thoughts, I followed the recipe exactly because I was in a hurry and didn't have time to read the reviews. Wish I had taken the time. Other reviewers are right in you really need more chocolate for the top. Also, maybe because we lived in such a humid area, but I had trouble getting the peanut butter layer spread. I ended up finding a plastic spatula sprayed with Pam worked the best. Next time I will add the additional crumbs to stiffen up the mixture. Also, hands do not work well, even when buttered because they heat up the peanut butter and cause it to release more oil. These are super rich and I cut them into small pieces. I figure I got twice the number the recipe stated. These were super easy, fast, and I will sure keep them in mind for future use. Last though, mine never really set up, so I ended up having to store them in the fridge. Not a huge deal, but a thought if you are planning to take them somewhere. Read More
(197)

Most helpful critical review

Rating: 3 stars
01/26/2004
This recipe is good - like a square version of buckeye candy - but it needs a lot of alterations! First, make sure your graham crumbs are extra fine (don't crush by hand - use the processor) Second, soften the peanut butter in the microwave before adding and the mixture will spread easier. Third, pour into a cookie sheet or 9x13 pan instead of a jelly roll pan (too thin!). Fourth, double the chocolate in the topping and only add 2 tbls butter (otherwise it's "greasy"). Read More
(117)
392 Ratings
  • 5 star values: 296
  • 4 star values: 64
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 8
Rating: 5 stars
11/06/2003
If ever a recipe deserved five stars this one is it. A few thoughts, I followed the recipe exactly because I was in a hurry and didn't have time to read the reviews. Wish I had taken the time. Other reviewers are right in you really need more chocolate for the top. Also, maybe because we lived in such a humid area, but I had trouble getting the peanut butter layer spread. I ended up finding a plastic spatula sprayed with Pam worked the best. Next time I will add the additional crumbs to stiffen up the mixture. Also, hands do not work well, even when buttered because they heat up the peanut butter and cause it to release more oil. These are super rich and I cut them into small pieces. I figure I got twice the number the recipe stated. These were super easy, fast, and I will sure keep them in mind for future use. Last though, mine never really set up, so I ended up having to store them in the fridge. Not a huge deal, but a thought if you are planning to take them somewhere. Read More
(197)
Rating: 5 stars
11/06/2003
If ever a recipe deserved five stars this one is it. A few thoughts, I followed the recipe exactly because I was in a hurry and didn't have time to read the reviews. Wish I had taken the time. Other reviewers are right in you really need more chocolate for the top. Also, maybe because we lived in such a humid area, but I had trouble getting the peanut butter layer spread. I ended up finding a plastic spatula sprayed with Pam worked the best. Next time I will add the additional crumbs to stiffen up the mixture. Also, hands do not work well, even when buttered because they heat up the peanut butter and cause it to release more oil. These are super rich and I cut them into small pieces. I figure I got twice the number the recipe stated. These were super easy, fast, and I will sure keep them in mind for future use. Last though, mine never really set up, so I ended up having to store them in the fridge. Not a huge deal, but a thought if you are planning to take them somewhere. Read More
(197)
Rating: 5 stars
01/16/2004
Very Good! I did follow some other posters and added more graham crumbs (1 3/4c) and cut back on the butter (2tbs) for the topping. Also used used 1 1/2c milk chocolate chips. My husband says they are better than reese's! Thank you! Wanted to edit my review to add that I froze 1/2 of these and you could not tell the difference between the fresh and frozen! I cut them into 1 1/2 in squares wrapped individually in plastic wrap. And placed them a freezer bag. Read More
(166)
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Rating: 5 stars
12/16/2006
I have made these peanut butter bars a few times now and they are always a big hit at work. After melting the butter, I add the peanut butter to create a creamy mixture. I combine my graham cracker crumbs and confectioners' sugar together in a separate bowl and then add these dry ingredients to the peanut butter/butter mixture. The ingredients come together much better this way! I agree with using 2 cups of chocolate chips and 1-2 tablespoons of butter for the topping. Read More
(140)
Rating: 3 stars
01/25/2004
This recipe is good - like a square version of buckeye candy - but it needs a lot of alterations! First, make sure your graham crumbs are extra fine (don't crush by hand - use the processor) Second, soften the peanut butter in the microwave before adding and the mixture will spread easier. Third, pour into a cookie sheet or 9x13 pan instead of a jelly roll pan (too thin!). Fourth, double the chocolate in the topping and only add 2 tbls butter (otherwise it's "greasy"). Read More
(117)
Rating: 5 stars
09/14/2003
This was easy and excellent. I did what some suggested and added about 1/4 cup more of graham cracker crumbs. Also I added the whole 12 ounce bag of chocolate chips to the melted butter. It coated it perfectly. (Just a side note about the peanut butter 2 cups is a whole jar of peanut butter plus a heaping tablespoon or two. Very good recipe Lisa. I will be making this again. (I went to work tonight and came home to over half the pan empty...the whole family loved it!) Read More
(37)
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Rating: 5 stars
01/17/2004
Incredible for a low-cal dessert! (Just kidding). These bars are great! I used an 11"x17" jellyroll pan. For the topping I used 2 cups of milk chocolate chips and it covered well. Also no need for 1/2 cup butter in the topping... just a tablespoon or two will do (even with the increase in choc. chips to two cups). Very good. Will make again. Read More
(34)
Rating: 5 stars
12/23/2006
I've been making these for the past year and can't believe I never took the time to give my review of them to say how fantastic they are! The only change I made was to add more chocolate; to the 1/2 c. of butter I add 1 c. milk choolate chips and 1 c. semi-sweet chocolate chips. That seems to balnce it out perfectly. I have to say this is probably the BEST recipe I have ever gotten off of this site! Read More
(31)
Rating: 5 stars
07/19/2003
THESE WERE A BIG HIT BOTH AT HOME AND THE OFFICE. I THINK NEXT TIME I'LL PUT CHOCOLATE ON THE BOTTOM AS WELL AND USE LESS FILLING AND FILL MUFFIN CUPS TO MAKE THEM LIKE THE REAL THING. BEST PART IS THEY'RE SO EASY!! Read More
(23)
Rating: 5 stars
12/01/2005
Yummy! I made some alterations to this recipe thanks to the helpful reviewers here. Used 1 and 3/4 cups of graham cracker crumbs used 1 tbsp of butter for the chocolate topping and 2 cups of milk chocolate chips. I also used natural peanut butter but that's just my personal preference. Awesome! Read More
(22)