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Mrs. Field's Creamy Peanut Butter Chocolate Bars

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Submitted by netty

Layered peanut butter chocolate bars with a butter cookie crust, creamy peanut butter filling, and double milk chocolate layers. No-bake filling, one hour chill, and pure candy shop flavor.

YIELD

24 servings

PREP

20 min

COOK

10 min

READY

1

These bars are built like a giant homemade Reese’s cup on a cookie crust, and they taste every bit as good as that sounds. Three layers: a baked butter cookie base, a thick creamy peanut butter filling, and milk chocolate on both sides of the peanut butter so every bite starts and ends with chocolate.

The cookie crust is crushed butter cookies mixed with melted butter, pressed flat, and baked for just 10 minutes. It firms up into a sturdy base that supports the weight of the filling without crumbling when you cut the bars. Think of it as a shortbread foundation.

The peanut butter layer is where this gets dangerously rich. Creamy peanut butter beaten with softened butter, powdered sugar, and vanilla becomes a smooth, fudge-like filling that spreads easily over the chilled first chocolate layer. The second pour of warm chocolate over the top seals everything in and gives the bars their polished, candy-counter finish.

Pro Tips

  • Chill the first chocolate layer in the fridge until it’s firm before spreading the peanut butter filling. Warm chocolate and peanut butter will mix together instead of staying in distinct layers.
  • Keep the remaining melted chocolate warm while the first layer chills. A double boiler on the lowest heat or a bowl over warm water works well.
  • Let the bars chill a full hour before cutting. The chocolate needs to set completely or the layers slide apart.
  • Cut with a sharp knife dipped in hot water for clean edges. The chocolate cracks if you saw through it cold.

Variations

  • Dark chocolate version: Use dark or semi-sweet chocolate chips instead of milk chocolate for a less sweet, more intense bar.
  • Crunchy peanut butter: Swap creamy for crunchy peanut butter and fold in ¼ cup of chopped roasted peanuts for extra texture.
  • Salted finish: Sprinkle flaky sea salt over the top chocolate layer before it sets for a salted chocolate peanut butter bar.

Ingredients

Crust
8 8
MEDIUM MEDIUM BUTTER COOKIE *
¼ 59
CUP ML BUTTER
salted
Chocolate layers
2 ½ 591
Peanut butter filling
1 ½ 355
CUPS ML PEANUT BUTTER
creamy
½ 118
CUP ML BUTTER
salted, softened
3 710
CUPS ML POWDERED SUGAR
2 10
TEASPOONS ML VANILLA EXTRACT

Directions

*Crush cookies until finely ground.

Add butter and mix.

Press crumb mixture into bottom of 8×8 baking pan and bake 10 minutes at 325℉ (160℃). Cool to room temperature.

*Melt chocolate.

Pour half into pan and smooth evenly over crust.

Place pan in refrigerator. Keep remaining chocolate warm. *Blend peanut butter and butter together until smooth using electric mixer.

Slowly beat in confectioners’ sugar and vanilla.

Beat until smooth.

Spread mixture over chilled chocolate layer.

Pour remaining warm chocolate over top and spread smoothly.

Chill in refrigerator one hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 1229 61% from fat
 % Daily Value *
Total Fat 83g 128%
Saturated Fat 32g 159%
Trans Fat 0g
Cholesterol 92mg 31%
Sodium 690mg 29%
Total Carbohydrate 36g 36%
Dietary Fiber 6g 23%
Sugars g
Protein 49g
Vitamin A 21% Vitamin C 0%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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