Reese’s Peanut Butter Bars — Loaded with peanut butter, peanut butter cups and chocolate!! Soft, gooey and totally irresistible! Everything’s better with peanut butter cups!!
Peanut Butter Cup Bars
There’s no shortage of peanut butter recipes and peanut butter bars on my blog or in my first cookbook, Peanut Butter Comfort, with over 75 peanut butter recipes. But there’s always room for one more.
The bars are a spinoff of Peanut Butter Chocolate Chip Bars with the addition of peanut butter cups.
When I want an easy, fuss-free recipe that I know everyone will love, I call upon my trusty blondie base. With 30+ versions and counting, it never lets me down. It’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, and 1 cup flour.
For this version I added peanut butter, peanut butter cups, and chocolate chips.
The bars are super soft, slightly chewy, buttery, and have plenty of peanut butter flavor with enough chocolate to balance it. Between the butter, the peanut butter, and the peanut butter cups the bars are super moist and just melt in your mouth.
What’s in Reese’s Peanut Butter Bars?
To make these peanut butter cup bars, you’ll need:
- Unsalted butter
- Peanut butter
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Semi-sweet chocolate chips
- Min peanut butter cups
How to Make Reese’s Peanut Butter Bars
Whisk together the melted butter, peanut butter, egg, brown sugar, and vanilla. Stir in the dry ingredients, then fold in the chocolate chips.
Turn the batter into a greased 8×8-inch baking dish and top with peanut butter cups. Bake until done, then let cool for 1 hour before serving.
What Type of Peanut Butter Should I Use?
I use Jif, Skippy or a similar brand. Don’t use natural peanut butter as it can separate and/or be too oily.
Can I Double This Recipe?
Yes, you should be fine to double this recipe and bake it in a 9×13-inch pan.
Tips for Making Peanut Butter Cup Bars
I used semi-sweet chocolate chips, but you’re welcome to use milk or dark if desired.
For this recipe, you want to use mini peanut butter cups that come in wrappers. Don’t use the ones without wrappers that are labeled as “minis.”
These peanut butter chocolate chip bars are best fresh but will keep for up to 1 week in an airtight container at room temperature or up to 4 months in the freezer.
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Peanut Butter Cup Peanut Butter Bars
Loaded with peanut butter, peanut butter cups and chocolate!! Soft, gooey and totally irresistible! Everything's better with peanut butter cups!!
- 1/2 cup unsalted butter (1 stick), melted
- 1/3 heaping cup peanut butter (I use Jif, Skippy or similar; natural PB can separate and/or be too oily)
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips, plus more for sprinkling on top
- about 16 miniature peanut butter cups, unwrapped (not to be confused with the smallest size that come unwrapped called ‘minis’)
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Add 1/2 cup chocolate chips and stir to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Evenly distribute the peanut butter cups over the surface of the batter, pushing each cup down as far as it will go.
- Evenly sprinkle the surface with additional chocolate chips, about 1 tablespoon.
- Bake for about 22 to 25 minutes, or until done. If you can find a chocolate chip-free patch to test, a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.
- Allow bars to cool in pan for at least 1 hour before slicing and serving.
- Bars are best fresh but will keep for up to 1 week in an airtight container at room temp or up to 4 months in the freezer.
- Adapted from Peanut Butter Chocolate Chip Bars.
Amount Per Serving: Calories: 366Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 37mgSodium: 127mgCarbohydrates: 42gFiber: 2gSugar: 30gProtein: 6g
More Chocolate and Peanut Butter Desserts:
ALL OF MY PEANUT BUTTER RECIPES!
Peanut Butter Brookies— These brookies are soft and chewy, with peanut butter and chocolate married together in every bite. All you need is two bowls, and no mixer is required!
Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips!! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!!
Peanut Butter Cup Cheesecake Brownies — Fudgy brownies with a layer of peanut butter cheesecake and topped with peanuts and peanut butter cups!! Rich, decadent, and amazing! A must-make for all peanut butter lovers!!
Peanut Butter Chocolate Chip Bars — Super soft bars that just melt in your mouth from all the peanut butter! And all the chocolate!
Caramel Peanut Butter Chocolate Chip Gooey Bars – Keep the napkins handy for these soft, gooey bars dripping with the best caramel-peanut butter sauce!
Triple Peanut Butter Monster Cookie Bars – Peanut butter used 3 different ways. Great for pantry odds-and-ends clean out!
Peanut Butter Chocolate Chip Nutter Butter Bars – Nutter Butters baked in along with peanut butter and chocolate chips for a very rich and decadent treat!
Oatmeal Peanut Butter Chocolate Chip Bars — So much better than a bowl of plain oatmeal! Easy, portable bars perfect for snacks or breakfast on-the-go!
Chocolate Peanut Butter Dream Bars — Nutter Butter crust, chocolate pudding, and peanut butter cream cheese filling! Easy, almost no-bake, and beyond amazing! Lives up to their dreamy name!
Can you use Almond flour instead of regular flour? I’m on a low carb/sugar free lifestyle since finding out I’m Diabetic. It sounds really good. Thanks for sharing
No the two flours are not interchangeable without making other adjustments, however I don’t know what they would be. You would have to test the recipe yourself trial and error and see what works.
Can this recipe be doubled and made in a 9 x 13 pan?
I haven’t tried but I think that would be fine.
Super bummed… I made these and they didn’t turn out. When I took them out there was liquid pooled all over the top. It looked like oil from the peanut butter. I used name brand (Jif) peanut butter and have never had any issue. Not sure what happened. They cooked funny because of it and I think I’m going to have to trash them. :(
Thanks for trying the recipe and I have no idea what happened because I’ve made this recipe or once extremely similar to it dozens and dozens of times. The fact that you are talking about oil pooling leads me to believe that there was something going on with the peanut butter or possibly you under measured the flour? I’m not sure and sorry you had trouble with the recipe.
Averie, Hi I first off want to say I’m a big fan of your blog I think it’s great! My question is instead of baking the bars in 8×8 square pan could you bake this in an 8 inch round cake pan to use as a layer to use in a cake? If so what would the method and cook time be? I’m thinking this would be an awesome layer on a peanut butter cake cake I’m making for my niece♡
All great questions and ideas but because I’ve only made this recipe as written, I can’t offer tips and you’ll have to experiment on your own.
Can these be made in an 8×8 foil pan so that they are more portable? I would think yes, but I’m not sure how that might affect the integrity/serving of the bar. Thanks!
If you’re talking about a disposable foil pan, I don’t recommend that. Bake as directed in the recipe for best results.
I made these for my coworkers this week and they were a huge hit. Moist and full of peanut butter flavor. Thanks for the great recipe.
Thanks for trying the recipe and I’m glad it came out great for you!
These look fantastic! I love your recipes, thank you for sharing! How long do you think these will last if stored in an airtight container? I’d like to bring these on a trip this weekend, but would like to be able to bake them in advance. Thanks!
Bars are best fresh but will keep for up to 1 week in an airtight container at room temp or up to 4 months in the freezer. I’d say bake them as close to your departure as you can but it doesn’t have to be the day-of or anything. Enjoy!
oh the chewy gooey peanut buttery nirvana!
Hi Averie, I never tire of your recipes like this. I made this and it was very good. A few days ago I also made your cinnamon cake. My family loved it. I have loved your site ever since years ago I stumbled upon it. I am your faithful happy reader. Thanks for your recipes.
Thanks for trying the recipe and I’m glad it came out great for you! And the cinnamon cake, too! Thanks for making so many of my recipes over the years!
This is so delicious…
Soft and chewy and full of peanut butter? Yes, please! They sound like a dream come true! They look absolutely delicious!
Oh my goodness, your peanut butter bar recipes look divine! Yum.
These look fabulous Averie! I have some homemade peanut butter cups that need to be used…
Peanut butter heaven..thank you for these recipes!!!!!
You are right! There’s always room for one more peanut butter recipe (and even more after this one). I’ve just ordered your Peanut Butter Comfort cookbook. Can’t wait to get it.
Thanks for ordering my book! Hope you enjoy it!
I looked at that picture and thought – this recipe has only brown sugar. SO MOIST and delicious looking.
Plus? PEANUT BUTTER.
Exactly! :) All the elements of success in one dessert!
You really can’t get any better than this, can you?? OMG Averie, these are to DIE for!! Love that gooey center.
Those slightly underdone gooey center bites are the BEST!
These bars look amazing! I need to give them a try asap!
Can you ever have enough peanut butter recipes ;). I neeeed to make this asap!
These bars look like little pieces of Heaven! Too bad I’m on a diet :(
Wow–you have an endless supply of creative twists for peanut butter everything!! Reese’s never get old–and extra chocolate is never a problem☺ These and your related recipes all look amazing!
You can never have too many recipes with PB and chocolate, right! :)
This look like just plain peanut butter cup heaven…I’m going to wait for the college kids to come home before I make them, because I will have zero self control around these babies!
Always good to make things like this when there are hungry kids around. They’ll inhale it and then you don’t have leftovers that are staring you in the face :)
I have your book, and I love that PB blondie base! So I don’t even need to doubt the fact that these are beyond. I love using the full-sized Reese’s because it makes for more of that filling for a PB punch!
Thanks for buying my book! And glad you love the PB blondie base!