Description
Enjoy these no-bake Reese’s Peanut Butter Bars, featuring a creamy peanut butter base and a rich semi-sweet chocolate topping. Perfect for satisfying your sweet cravings, these easy-to-make treats are ideal for any occasion!
Ingredients
Scale
- 1 cup creamy peanut butter
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 cups graham cracker crumbs
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the softened unsalted butter and creamy peanut butter. Using a hand mixer or a stand mixer, beat them together on medium speed until the mixture is smooth and creamy (about 2-3 minutes).
- Add in the powdered sugar and vanilla extract. Mix on low speed to prevent the sugar from flying everywhere, then increase to medium speed until well combined. The mixture will be thick and slightly sticky.
- Gently fold in the graham cracker crumbs using a spatula until fully incorporated, resembling a thick dough.
- Line a 9×13 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- Spread the peanut butter mixture evenly into the bottom of the prepared baking dish, pressing down firmly to create an even layer.
- Place the baking dish in the refrigerator for about 30 minutes to firm up.
- In a microwave-safe bowl, add the semi-sweet chocolate chips. Microwave in 30-second intervals, stirring in between, until melted and smooth (about 1-2 minutes total).
- Let the melted chocolate cool for a minute or two to prevent it from melting the peanut butter layer.
- Remove the baking dish from the refrigerator; the peanut butter base should be firm.
- Pour the melted chocolate over the peanut butter layer and spread it evenly with a spatula.
- Gently tap the baking dish on the counter a few times to eliminate air bubbles.
- Return the baking dish to the refrigerator for at least 1 hour, or until the chocolate is completely set (or freeze for about 30 minutes if in a hurry).
- Once the chocolate is firm, lift the entire block of bars out of the dish using the parchment paper overhang.
- Place on a cutting board and cut into squares or rectangles (aim for about 24 bars).
- Transfer the cut bars to a serving plate or an airtight container. Store leftovers in the refrigerator.
Notes
- For a more decadent treat, consider adding a sprinkle of sea salt on top of the chocolate layer before it sets.
- These bars can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes