No-Bake Chocolate Peanut Butter Bars

I use Ghirardelli’s chocolate. I use 2 cups, instead of 2 1/2 cups of confectioner’s sugar.

I followed these instructions but after pouring it into my 9×13 pan, it was so thin and never hardened. I was not able to spread on the chocolate, which wasn’t even enough to cover half of the “batter”!??

I made it and it IS very rich. Still not quite the bars I remember having in school. I’ll try it with the graham cracker. Regardless, it’s chocolate and peanut butter- it’s a win

It was very good! I substituted almond extract for vanilla. I will try adding a little butter to the chocolate topping, as other people mentioned, it was a little hard to cut. But still, a great treat. And very easy to make.

The flavor of these is good although very, very rich.The peanut butter mixture actually taste exactly like Reesie’s peanut butter cups. Therefore it would be good as a bite-size snack. They’re far too large to eat in one go. I won’t make this again because of this but also and probably more importantly, the strain it put on my ingredients.

My husband & I both like it & it’s going pretty quick. Just for a change, next time thinking about using little different chocolate, maybe melted almond bark for topping, like we use for chocolate covered peanut butter balls, to see if it will work.

I ended up using an 8×8 pan. It turned out perfectly. More peanut butter on the bottom with a lighter coating of chocolate on the top.

This is one of my favorite things to make and eat ever! And I’m a guy who’s senior in high-school so thats SAYING SOMETHING. Thank you to whoever made this!

TERRIFIC! So quick/easy/delicious. I 1/2ed the recipe…the first time I made it…(hehehe…we’re all watching our weight, in my household…and I *knew* these would be too tempting!)…and I did notice that the bottom peanut butter layer [even after chilling] was a bit crumbly and when I ‘tried’ to cut it into perfect squares—it was difficult. NO MATTER *grins*…they tasted DELICIOUS…and even my husband (who is NOT a sweets eater) and has worked in a candy factory…said they were “SO GOOD-D-D!”. Will definitely make these (and eat these!) again!

this recipe was a mess ! the chocolate seperated from the peanute butter in the fridge and it was a waste of ingredients.

There is way too much sugar in this recipe. I changed so many things I pretty much only used it as a guideline, but it was a good guideline. I added cinnamon and chocolate chips into the batter as well as cornflakes, literally throwing everything in at random.

The flavor was good. The peanut butter layer was too soft and didn’t stand up to being removed from the pan without smooshing or mis-shaping from the spatula. The top layer cracked rather than cut. I did not make adaptations, followed the recipe exactly.

So good! And gluten free! My husband loves Reese’s, and these are very similar to that. They are very rich and are best cold. Yummy!

Lazy man’s way to make peanut butter Buckeyes. I halved the recipe but not sure that I should have halved the chocolate. They will still disappear even though they are not the original buckeye and not as chocolately.

It’s good. And it works. But… the recipe itself calls for waaaaay too much sugar. I’m pretty sure I would have died, had I been a diabetic. If I’m not already one, thanks to this recipe. Lovely. Thanks for that… Will make again… using far… less… sugar.

I did 2/3 the recipe and used a 9×9 pan (we could never get through a full 9×13). I lined the pan with parchment paper and poured half the chocolate on the bottom, let it harden, then did the peanut butter mix in the middle and another layer of chocolate on top. I used an oily, non-sweet peanut butter which helped to cut the overall sweetness of the dessert. I’ve made this recipe for a few years now, and this year we all agree it turned out the best it has so far.

Yummy and easy!

I made this because my wife and I were craving chocolate and peanut butter, and this looked like an easy recipe. We were not disappointed! I cut the recipe in half and used an 8×8 pan, and that turned out great. I used the microwave to melt the butter and the chocolate chips, so no hot stove or oven at all. The hardest part was waiting for it to cool! It came out just like we both wanted it to, a perfect balance of peanut butter and chocolate flavors, and it held together pretty well. Incidentally, because what we had was chunky peanut butter, that’s what I used, and the peanuts weren’t very noticeable, so it will work well with chunky as well as creamy.

Made them for my hubby to take to a meeting. He said they were devoured in no time.

These are ridiculously good! I use crunchy peanut butter to add a little texture, but I have no doubt that creamy would taste delicious too. They are extremely rich so I usually cut them into smaller pieces, which has worked well for bite-size dessert at small gatherings. I line the pan with parchment paper as recommended by another reviewer; this makes removing the bars from the pan a lot easier. I also score the chocolate when it’s just starting to harden (about 15 minutes after I put them in the freezer), which makes cutting easier later on when they’re thoroughly cooled.

I cut bars immediately after frosting , then refridgerate, this saves alot of headaches later.