Who loves Reese’s cups?! (All the people raise their hands.) We do too. Even better than the regular cups are the holiday editions. Reese’s pumpkins? Yes, please. Do they seem fresher to anyone else?! And the chocolate to peanut butter ratio is so much more on-point than with the regular cups, we can all agree. Well, guess what? This recipe for No Bake Chocolate Peanut Butter Bars is a close comparison to those Reese’s pumpkins we all love so much. The chocolate to peanut butter ratio is perfection. Trust us. And the best part: They are NO BAKE! You can make the whole thing in less than 10 minutes in the microwave, and only dirty one bowl. Doesn’t get any easier than that, folks. These are great when you need something for a pot-luck or a school bake sale in a hurry… or just any time you get a craving for something sweet and satisfyingly rich. Kathy gave me this recipe years ago and it’s been a hit everywhere I take them. I like to make them for myself at Halloween, because my kids have learned to hide all their good candy. Pretty sure that kangaroo might be hiding some in her pouch. 🙂 ~Erin
Ingredients:
- ½ c. (1 stick) butter
- ½ c. packed brown sugar
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 2 cups peanut butter
- 2 ½ cups powdered sugar
- 2 c. semi-sweet chocolate chips
Instructions:
Place all ingredients except chocolate chips in a microwave safe bowl.
Microwave on high a minute or two, until butter is melted; stir until well-combined.
Pat into a 9×13 inch cake pan.
In the same microwave safe bowl, heat the chocolate chips in 30 second increments (stirring after each 30-second round) until fully melted.
Spread over the peanut butter mixture.
Chill just until firm; then remove from the refrigerator and store at room temperature.
No Bake Chocolate Peanut Butter Bars (A.K.A. Homemade Reese’s)
Ingredients
Ingredients:
- • ½ c. (1 stick) butter
- • ½ c. packed brown sugar
- • 1 tsp. vanilla extract
- • ¼ tsp. salt
- • 2 cups peanut butter
- • 2 ½ cups powdered sugar
- • 2 c. semi-sweet chocolate chips
Instructions
- Place all ingredients except chocolate chips in a microwave safe bowl.
- Microwave on high a minute or two, until butter is melted; stir until well-combined.
- Pat into a 9x13 inch cake pan.
- In the same microwave safe bowl, heat the chocolate chips in 30 second increments (stirring after each 30-second round) until fully melted.
- Spread over the peanut butter mixture.
- Chill just until firm; then remove from the refrigerator and store at room temperature.