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.
Of all of the chocolate peanut butter bars out there, these are simply THE BEST!!!!!!!!! I’m now retired and to keep busy, and out of my wife’s way, I decided to try my hand at baking. I’ve had more failures than successes until I recently “discovered” you, and now I’m hooked!!
PS: Are they really 741 calories per piece?
Will adding coconut oil the the chocolate chips when melting keep the chocolate a bit softer?
I made similar desserts but the chocolate sets up so hard it squished the fillings out before biting through the chocolate.
Your recipes are my favorite. I especially appreciate your videos.
Thank you.
Awesome ! Tastes just like reeves butter bars
Thanks
Delicious and simple…. just like i need it to be
What size bag of chocolate chips- you only stated 2 bags- no size.
I’ve altered the recipe to create thinner bars that are more to our liking, using a 9×13 metal pan. I have cut the peanut butter down and added more powdered sugar. I use Skippy creamy peanut butter 3/4 of a cup to 1 cup and 1 cup of powdered sugar. We use 2-12oz bags of milk chocolate chips and spread the chocolate and filling mixture out more by using the larger pan. You can also melt the chocolate, one bag at a time, in a small frying pan by constantly stirring for 2-3 minutes.
Tasted great but my use of fresh ground peanut butter changed the texture and did not bond with the chocolate. only 3 stars because I could do better than I did.
These look so amazing. We make PB Bon bons at christmas but this would be so much easier. I made a bar dessert with chocolate on top and the recipe mention to make the cutting lines in the chocolate while it is still soft and then to use a hot knife to cut the bars and get less breakage. it worked and was so much easier. I will definitely make these. Yummy
I used to cook, you’ve inspired me to do it again as your style replicates what I once had discovered along the way. I’m 75, am retiring so you have set me up again to enjoy being at home! Thank you!