Sweet Treat Friday – Chocolate Peanut Butter Bars

I’ve made these since about 2005 when I first found the recipe.(Found in a Wal-mart recipe book) It was a no-bake option with what little I had on hand to take to a family get together one year. Turns out this No-Bake quick and easy dessert was a winner not only with kids but the adults too. I don’t make them that often anymore though, but when I do I hide the leftovers in the freezer to save for a special treat for the kids . They taste just like a Reese’s only, homemade, and into a bar!
  My Mom has mentioned more than once though that she’s tried to make these and they didn’t come out right. The only thing I can think of, is I don’t use “mini” morsels, I use regular chocolate chips as my store doesn’t carry the minis. That’s the only thing I’ve ever done differently from the recipe, but I swear it’s a super easy one and I can’t think of any way to mess it up. I hope you enjoy!

No Bake Chocolate Peanut Butter Bars

2 cups peanut butter, divided
3/4 cups butter softened (not melted)
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups semi sweet chocolate mini morsels (12 oz package)  divided

 Grease a 13x9x2 baking pan and set aside.
 In large mixer or bowl beat 1 1/4 cups peanut butter and butter with an electric mixer on med. till the mixture is creamy. Gradually beat in 1 cup of powdered sugar. With Hands or wooden spoon work in remaining powdered sugar, graham cracker crumbs and 1/2 cup chocolate morsels. Press evenly into prepared pan. I use the back of a measure cup to press it firmly down, you can use just about anything, just make it firmly even around the entire pan.
 In medium heavy duty saucepan melt remaining peanut butter and the chocolate morsels over the lowest possible heat. Stirring constantly , until it’s smooth. Takes  5-10 minutes .Do not walk away from it though, you don’t want the chocolate to burn. Pour the mixture once it’s smooth and melted over the graham crust in the pan. Refrigerate for at least an hour or longer till the chocolate is firm. Cut into bars, and store in fridge.


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