Peanut Butter Cup Bars
Exactly 9 days post-New Year’s my aforementioned aversion to sweets disappeared like a puff of smoke. The holiday sugar cloud has lifted and I am ready to dive into butter, chocolate, sugar and, of course… peanut butter! These peanut butter cup bars are nothing new to the blogosphere, but I am thrilled to finally have them back in my kitchen. I had my first encounter with these bars waaaaaay back in college. I was at a cookout/bonfire and a girl brought a pan of these. I’ve been a peanut butter fanatic pretty much since I uttered my first words, so needless to say I fell in love with these immediately. As soon as I wiped the peanut butter and chocolate crumbs off my mouth, I asked for the recipe. I got it, and then promptly lost it before I ever got a chance to make them. I have lived without these for way too many years, so I must make amends. And share with you of course.
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I was the kid on Halloween that dug through the candy to get to the Reese’s peanut butter cups. They were gold. On Easter, I was always thrilled when the bunny left a Reese’s peanut butter egg or, as I got older and more appreciative of good sweets, a Sarris peanut butter meltaway egg. So imagine how insanely excited I am that these taste just like a giant peanut butter cup. I could get even more authentic with a thicker layer of chocolate, or actually encasing a cup-shaped version in chocolate, but this recipe is super easy and darn-near perfect. If it ain’t broke…
Three years ago: Hidden Berry Cream Cheese Torte
Peanut Butter Cup Bars
Ingredients
- ½ cup (113.5 g) unsalted butter
- 1¾ cups (210 g) powdered sugar
- 1 cup (258 g) smooth peanut butter
- ¾ cup (63 g) graham cracker crumbs
- ¼ cup (56.75 g) unsalted butter
- ½ cup (90 g) milk chocolate chips, or chopped chocolate
Instructions
- 1. Line an 8x8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.
- 2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.
- 3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.
- 4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Chocolate + peanut butter = heaven
Have you tried the new Reese’s minis??? They are a peanut butter cup perfected. The peanut butter in them is so smooth and creamy. I may or may not be addicted to them :)
I have a group of friends coming over tomorrow night and I think I just found what I’m going to make them!
This looks great! Can’t wait to try it! =D
I don’t have a 8 x 8 tin, only a 9 x 9 tin, do you think I should increase the amount of the recipe or just leave it? would it be too thin?
Yum! I have a similar recipe on my blog and LOVE these. Mmm.
I make a similar bar…they are FABULOUS! Your photos are lovely!!!
I bet my husband would love these!
Ahhhh! Now you are back on track!! ;) Isn’t it funny how something from so long ago sticks out in our memories? Excellent bars!
Oh my goodness these look amazing! I actually love the thinner layer of chocolate on them… the more peanut butter to chocolate ratio, the better!
Thanks for recipe. I’ll recommend you another recipe for dessert,
Chipotle-Coriander Grilled Peaches, a bit different than what we usually have, cakes or ice cream. Try it out, recipe is found at http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/chipotle-coriander-grilled-peaches, if you don’t like it, try the other desserts like the Strawberry Tofu, amazing taste!
These look amazing. I still have the aversion to sweets. Still on the diet too. I have plateaued at 110. Can’t get past it. Anyway, when I drop the remaining weight I will make these, eat 2 and leave the rest for the family.
I printed it. It is going in the pile of stuff I want to make once I lose the weight.
Thanks for all the inspiration.
Does anyone know if they sell graham cracker crumbs? Or do we have to buy graham crackers and turn them to crumbs ourselves?
Gosh I hope that doesn’t sound too stupid.
Hi Bren, Not stupid at all! They do sell boxes of graham cracker crumbs – I have seen it in the baking aisle near the pre-made graham and Oreo pie crusts. Enjoy!
oh man oh man, I need to look away, this is wayyy too tempting!!
Wow… These look incredible! Yum :)
Yum! Can’t wait to try these. And great shout-out for the Sarris’ PB meltaway. Makes me miss home n’at!
Yinz from da ‘burgh n’at?
I wonder how these freeze? I need to mail some treats, and these sound perfect! Of course I’ll need to double the recipe to keep some for myself. We are big chocolate-peanut butter fans in our house.
Hi Shelly, I think these would freeze just fine. Enjoy! :)
I bookmarked this without even reading the post yet! When my low-sugar diet stops, these will be first on the list!
I first came across these at a superbowl party and went on to eat half the pan! They are so addicting! Thanks for your recipe!
haha i know what you mean about the post-holiday aversion to sweets… but i definitely have to give these a try. not sure if my finally-clean-for-a-few-days-in-a-row kitchen would agree, but i’m ready to bake again!
These remind me of a treat I used to get in elementary school at recess. They were called gold bars and the were out of this world. So glad you’re ready again for sugar, butter, and chocolate!
Just made this & it’s chilling in the fridge now. The boys will be sooo happy when they get home from school!!
Love, love, love your blog!! It’s my first stop online – even before Facebook!! :^)
I make it in before Facebook? A true compliment, indeed! :)
These sound heavenly!! How do you think they would be with finely crushed pretzel crumbs instead of graham cracker crumbs? I need to take something to Bunco this weekend and this totally fits the bill, except that I don’t keep graham crackers around. Might not have the PB cup taste, but sweet/salty rarely lets me down :)
Hi Erin, I think you could definitely do pretzels – great idea! Just make sure you pretty much pulverize them and there aren’t any big pieces. Let me know how it turns out – sounds delicious!
I made them for some friends last weekend with finely crushed pretzels instead- SOOOO good! We all couldn’t stop eating them! Thanks for the awesome recipe- I will be keeping it for sure!
Oooh, this will fix my not-salty-enough problem. I will try it!
Heck Yeah! Pretzels sound amazing in this!
love these – like buckeyes, but without all the annoying rolling and dipping!
One of my best friends is a chocolate/peanut butter fiend. I must make these for her (and keep several for myself).
I definitely dug around for peanut butter cups in my halloween candy too. These looks so good!
Yum! I may try these with a milk chocolate and semi sweet layer. Just because I can.
I too would be tempted to maybe put a *little* more chocolate on them! But you’re right, if it ain’t broke…
wow those look amazing. I think I would serve them as bite size treats like dibs
YUM!.. and locked in the house from the winter storm..I cant get my PB cup fix.. Now I can make my own:)
Thanks for sharing!
I’ve been super excited about this post since you tweeted about it yesterday! I love these, but have never attempted making them myself…looks like I’ll have to soon! They look so great!