Reese’s Peanut Butter No-Bake Bars

• 1 ½ cups creamy peanut butter
• ½ cup unsalted butter, melted
• 2 cups powdered sugar

To finish the bars in classic Reese’s style, you’ll also want:

• 1 ½ to 2 cups chocolate chips (milk or semi‑sweet)
• 2–3 tablespoons creamy peanut butter for the chocolate topping

How to Make the Peanut Butter Base

1. Prepare the pan. Line an 8×8‑inch or 9×9‑inch baking pan with parchment paper, leaving some overhang on the sides so you can lift the bars out easily later.
2. Mix the peanut butter and butter. In a medium bowl, stir together the 1 ½ cups creamy peanut butter and ½ cup melted unsalted butter until completely smooth and combined.
3. Add powdered sugar. Gradually mix in the 2 cups powdered sugar. At first it will look crumbly, but keep stirring (or use a mixer on low) until it forms a thick, smooth dough that holds together. If it feels too soft, add a spoonful or two more powdered sugar; if it feels too dry, add a small splash of melted butter or peanut butter.
4. Press into the pan. Transfer the peanut butter mixture to the prepared pan and press it firmly into an even layer with your hands or the back of a spatula. Make sure the surface is smooth so the chocolate topping goes on evenly.

Adding the Chocolate Topping

1. Melt the chocolate and peanut butter. Place the chocolate chips and 2–3 tablespoons of peanut butter in a microwave‑safe bowl. Heat in 20–30 second bursts, stirring between each, until melted and smooth.
2. Pour over the base. Pour the warm chocolate mixture over the pressed peanut butter layer and spread it evenly to the edges with an offset spatula or the back of a spoon.
3. Chill. Refrigerate the pan for at least 2 hours, or until the chocolate is set and the peanut butter layer is firm enough to cut.

Serving and Storage Tips

• For clean slices, let the bars sit at room temperature for a few minutes, then use a sharp knife warmed in hot water and wiped dry between cuts.
• Store the bars in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage; thaw slightly in the fridge before eating for the best texture.

FAQs

Can I use natural peanut butter?
It’s best to use regular creamy peanut butter because natural or oily types can separate and make the bars too soft or greasy.

Do I have to use chocolate chips?
No, chopped chocolate bars work as well. Just keep roughly the same amount and melt gently with the peanut butter.

Can I add a crust layer?
If you like extra texture, you can press a thin layer of crushed graham crackers mixed with melted butter into the pan first, then add the peanut butter layer on top.

How rich are these bars?
They are very rich and sweet—perfect cut into small squares. A little piece goes a long way, especially if you serve them on a dessert platter with other treats.

Conclusion and Call to Action

Reese’s Peanut Butter No-Bake Bars deliver everything you love about peanut butter cups—creamy nutty filling, smooth chocolate top, and intense flavor—in an easy pan dessert that never needs the oven. The simple peanut butter base and quick chocolate topping make them ideal for busy days, hot weather, or last‑minute entertaining.

If you make these bars, share how thick you made your layers, what type of chocolate you used, and whether you added any fun twists like a graham crust or flaky salt. Comment with your results, rate the recipe, and help other peanut‑butter lovers discover their new favorite no‑bake treat.