Best Reeses Peanut Butter No Bake Bars Recipes

REESE'S NO BAKE PEANUT BUTTER BARS

Steps:

• Combine melted butter, finely ground graham cracker crumbs, confectioners' sugar and 1 cup peanut butter. Spread in a 9x13 inch pan.
• In the microwave or over the stove, melt 4 tablespoons peanut butter and chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn't burn. Spread on top of the peanut butter layer.
• Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.

REESES PEANUT BUTTER NO BAKE BARS RECIPE:

Steps:

• 1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
• 2. Pour peanut butter mixture into a 9 x 13 pan.
• 3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
• 4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy

NO-BAKE PEANUT BUTTER BARS

Steps:

• For the filling: Grease a 9-by-13-inch pan with some butter.
• Using a stand or electric hand mixer, mix together the butter and chunky peanut butter until smooth. Stir in the sugar a cup at a time.
• Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the buttered pan and set aside.
• For the frosting: Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool for a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle over the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.

REESES SQUARES - 5 INGREDIENTS & NO BAKE (REESE'S)

Steps:

• Combine graham crumbs, sugar and peanut butter and mix well.
• Blend in melted butter until well combined.
• Press mixture evenly into a 9 x 13 inch pan.
• Melt chocolate chips in microwave or in double boiler.
• Spread over peanut butter mixture.
• Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".

REESE'S PEANUT BUTTER PUFF CEREAL BARS (NO BAKE)

Steps:

• Butter a 9x9 or a 8x8-inch square pan.
• In a 3-quart saucepan melt butter or margarine.
• Add in corn syrup and chocolate chips, stirring occasionally; remove from heat and stir in peanut butter.
• Gradually stir in the cereal and chopped peanuts (if using) until completely coated.
• Gently stir in the marshmallows.
• Transfer the mixture to the buttered baking dish, then press down with back of the spoon.
• Let stand about 1 hour until firm.

LOADED REESE'S COOKIE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray.
• In large bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in 1/2 cup of the peanut butter chips and the sprinkles.
• Using a metal spatula, evenly spread dough in pan. Sprinkle candies over top.
• Bake 22 to 26 minutes or until set around edges. Cool 30 minutes.
• In small microwavable bowl, microwave remaining 2 tablespoons peanut butter chips uncovered on Medium (50%) 1 minute; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Spoon melted chips into small resealable freezer bag; partially seal bag. Cut off small corner of bag; squeeze to drizzle over top of bar. Let stand about 1 hour or until drizzle is set. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.