Reese's Peanut Butter Bars

These no-bake peanut butter bars taste almost identical to a Reese’s peanut butter cup, and they take about 20 minutes of actual work. A thick layer of graham cracker crumbs, powdered sugar, and extra chunky peanut butter gets pressed into a pan, then topped with a sheet of melted chocolate.

The chunky peanut butter is what gives these bars texture. Smooth works if that’s what you have, but those peanut bits scattered throughout the base create little crunchy surprises in every square.

Melted butter binds everything together and makes the base firm enough to cut into clean squares once chilled. The chocolate layer on top should be spread while still warm and pourable, then the whole pan goes into the fridge to set.

Pro Tips

• Score the bars after 10 to 15 minutes in the fridge, when the chocolate is set but not rock hard. Waiting too long means the chocolate cracks and shatters instead of cutting cleanly.
• Press the peanut butter base firmly and evenly into the pan. Loose spots crumble when you cut the bars.
• Store in the fridge. The butter and chocolate soften at room temperature and the bars lose their structure.
• Bring to room temperature for 5 minutes before eating. Straight from the fridge they’re tooth-crackingly hard.

Variations

• Drizzle white chocolate over the set chocolate layer for a bakery-style finish.
• Use Biscoff cookie butter instead of peanut butter for a nut-free version.
• Sprinkle flaky sea salt over the wet chocolate before chilling for a sweet-salty contrast.