Eat your feelings with these Easy Chocolate Peanut Butter Bars. It’s a 3 ingredient dessert that fulfills all those late night cravings.
I love easy desserts. This one is an “eat your feelings” dessert at its finest. It’s super easy to make and it’s one of the most popular flavor combinations in the world: chocolate and peanut butter. You can’t go wrong with this. It’s like eating a giant Reese’s candy bar and it’s amazing.
I’d like to say these last a few days sitting on the counter, but let’s face it, they don’t. They get consumed well before they ever have a chance to go bad.
TROUBLESHOOTING TIPS
This picture and recipe has been viewed by hundreds of thousands of people. Crazy, huh? While most of the people that make it have no problems and enjoy this decadent dessert, here a few troubleshooting tips:
Peanut Butter
Depending on the brand of peanut butter you use it may require more powdered sugar than listed. Add enough powdered sugar to get a thick consistency that will hold a shape. Natural peanut butters work in this recipe as well as chunky peanut butters.
Chocolate
For this recipe you can use either milk chocolate or semi-sweet chocolate chips. Cheap chocolate produces terrible results so be sure to choose good quality chocolate chips. Some of those store brands of chocolate chips are actually chocolate flavored chips which makes a big difference. I personally use Ghirardelli or Guittard Milk Chocolate.
Cutting
What you see in the picture didn’t require any special cutting method. If they are refrigerated for a long time and get too cold, they will be very difficult to cut. Once the chocolate has hardened, these bars can be stored at room temperature which means they should cut easily.
Sticking
This is either your pan or your chocolate. I have used a glass pan as well as a metal nonstick pan with no problems. I do not line it or spray it with anything. Some pans, especially ones with scratches, cause sticking problems, as well as cheap chocolate. If you are worried, line the bottom of your pan with wax or parchment paper.
If you liked this recipe, you may also be interested in these other dessert recipes for chocolate peanut butter lovers:
- Chocolate Peanut Butter Pretzel Cupcakes
- Chocolate Peanut Butter Swirl Milkshakes
- No Bake Chocolate Peanut Butter Cookie Dough Bars
- Peanut Butter Crunch Brownies
- 6 Ingredient Peanut Butter Kiss Cookies
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Oh yummy. These are just delicious. Thanks for sharing this recipe.
Simon
If Jif is too soft, which brand should I use?
I always use Skippy.
I am going to make these for Christmas! I always make a dessert for Christmas!
For added texture like the Reese's cup add a 1/2c of graham cracker crumbs to the peanut butter mixture. Some times I hand crunch the graham cracker so I can run across bigger pieces as I eat them.
Reeses are Gluten free. No Grahams in them. I’m not sure what they use other than sugar.
Oh whoah! Reese's chocolate but better! I shall make them right away.
Are Kirkland chips sufficiently good quality for this recipe?
Kirkland chips are okay. Not the best, but okay.
These were soooo good! One problem/ suggestion: definitely use parchment paper to the line pan before you make these. I used really nice chocolate and a lot of it went to waste because it was impossible to get unstuck from the bottom of the glass pan. Really delish though!
I sprayed my dish with a bit of PAM. It worked great!
I made these yesterday. I lined a pan with foil then regrigerated the bars to harden. I removed the foil from the pan and tried cutting them into bars. The peanut butter started to gush out of the center. YIKES! I did a work around but did this happen to anyone else? How do you cut them to make nice looking bars?
Hey there! Thanks for stopping by!
I was actually thinking last night that it was time to add in a little trouble shooting info.
Sounds like the kind of peanut butter you use is more runny or softer than the kind I use. The solution would be to add a little more powdered sugar to get a stiffer peanut butter.
That was my thought as well. I use Jif p b. It is sitting in the fridge now and still VERY soft. Oh well, guess I'll have to eat my "mistake". The sacrifices I make for the family. 🙂
Use a spoon! Very sacrificial! 🙂
Oh my!!!
I must try this immediately.
What size bag of ch. chips? there are several sizes.
A regular sized bag is 12 oz (which is conveniently about 2 cups).