REESE'S NO BAKE PEANUT BUTTER BARS
Delicious homemade Reese's Peanut Butter Cups in the form of a bar!
Provided by Alyssa Rivers
Categories Dessert
Time 10m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 387 kcal, Carbohydrate 38 g, Protein 6 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 33 mg, Sodium 261 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
REESE'S PEANUT BUTTER CUPS (COPYCAT)
This recipe is from Todd Wilbur's "Top Secret Recipes" (www.TopSecretRecipes.com). In heaven there must be a special place for those of us who love peanut butter & chocolate. This recipe has no added butter like many other copycat recipes. You will need a muffin tin, preferably with shallow cups, but the regular size will work if filled only halfway. Times are a guess-timate and do not include cooling and firming time.
Provided by Kats Mom
Categories Candy
Time 25m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
- Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
- Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
- With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
- Cool in the refrigerator until firm.
- Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
- Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.
- Let sit at room temperature or covered in the refrigerator.
- Turn out of pan when firm.
Nutrition Facts : Calories 291, Fat 19.2, SaturatedFat 7.5, Cholesterol 6.5, Sodium 169.6, Carbohydrate 24.4, Fiber 2.2, Sugar 19.8, Protein 7.6
REESES SQUARES - 5 INGREDIENTS & NO BAKE (REESE'S)
These bars are EXTREMELY RICH and not for people with a fear of CHOCOLATE and PEANUT BUTTER (if those people actually exist)!!! Very easy no bake 5 ingredient recipe!
Provided by Karen..
Categories Bar Cookie
Time 15m
Yield 36 bars
Number Of Ingredients 5
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".
COPYCAT REESE'S PEANUT BUTTER BARS RECIPE!
Tantalize everyone with some sweet chocolate peanut butter happiness when you make this easy Copycat Reese's Peanut Butter Bars Recipe!
Provided by The Frugal Girls
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Mix Graham Cracker Crumbs, Powdered Sugar, Melted Butter, and 1 cup of the Peanut Butter in mixing bowl.
- Smooth mixture into a 9×13 ungreased glass baking dish, and set aside.
- Place chocolate chips in a microwave safe bowl with remaining ¼ cup of peanut butter, and microwave for 45 seconds, then stir. Microwave again for 30 seconds, then stir until melted. {you may need to microwave one more time for 30 seconds, then stir}.
- Spread melted chocolate mixture evenly over peanut butter mixture already in your baking dish.
- Refrigerate for 3 hours prior to cutting into squares, and devouring!
- Store leftovers in refrigerator. ENJOY!!
REESE'S PEANUT BUTTER CUP PIE
Reese's Peanut Butter Cup Pie is the perfect replica of the classic candy, complete with Reese's ridges! It is so quick and easy to convert the original handheld sweet into one that's a homemade, supersized, sliceable treat!
Provided by Jennifer Fishkind
Categories Dessert
Time 4h30m
Number Of Ingredients 6
Steps:
- Line the bottom circle of a 9-inch fluted tart pan with a circle of parchment paper. Lightly spray the parchment circle with nonstick spray. Set it aside.
- Using a medium-size heat-safe mixing bowl, combine the chocolate chips and vegetable oil. Heat the chips and oil for 45 - 55 seconds. Stir until the chocolate chips are completely melted and smooth.
- Spoon ½ of the melted chocolate into the prepared tart pan. Using a large spoon or offset spatula, evenly spread the chocolate over the bottom of the tart pan and up the sides of the pan. Chill the coated tart pan in the refrigerator while preparing the chunky peanut butter filling.
- Using a large mixing bowl, whisk together the powdered sugar and graham cracker crumbs. Set it aside.
- Using a medium-size heat-safe mixing bowl, add the chunky peanut butter and the butter. Heat in the microwave for 45 seconds. Remove the bowl and stir to thoroughly combine.
- Pour the chunky peanut butter mixture over the powdered sugar and graham cracker crumbs. Stir until the mixture is completely incorporated.
- Remove the chocolate-coated tart pan from the refrigerator. Using either a silicone spatula or an offset spatula, spread the chunky peanut butter mixture into the bottom of the coated tart pan. Be sure the chunky peanut butter mixture is smooth and even.
- Spoon the remaining melted chocolate mixture on top of the chunky peanut butter layer. Use the spoon or an offset spatula to evenly smooth the chocolate all the way to the sides.
- Once the remaining chocolate has been spread, gently tap the tart pan to ensure the chocolate settles. Chill in the refrigerator for 4 hours to overnight.
- When you are ready to serve, remove the tart pan from the refrigerator. To remove the peanut butter cup from the tart pan, center the pan over a small mixing and apply slight pressure to the edge of the tart pan to encourage the sides to come away. Have a serving platter or 10-inch cake circle ready to place the peanut butter cup pie on.
- Gently flip the pie upside down to remove the removable tart pan bottom, and carefully peel off the parchment circle. Place the serving plate or cake circle over the bottom of the pie and flip the pie back over.
- Slice into wedges and serve.
Nutrition Facts : Calories 747 kcal, Carbohydrate 76 g, Protein 13 g, Fat 46 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 39 mg, Sodium 410 mg, Fiber 5 g, Sugar 61 g, UnsaturatedFat 19 g, ServingSize 1 serving
REESES PEANUT BUTTER- NO BAKE BARS
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.
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REESE'S CHOCOLATE PEANUT BUTTER BARS - MOM ON TIMEOUT
From momontimeout.com
Reviews 14Estimated Reading Time 2 minsCategory DessertTotal Time 25 mins
- Combine chocolate chips, creamy peanut butter, and butter in a microwave-safe bowl and microwave on high in 30 second intervals, stirring in between, until melted and smooth.
NO-BAKE CHOCOLATE PEANUT BUTTER BARS - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 11Calories 193 per servingCategory Dessert
- In a mixer, beat butter and peanut butter together until creamy. Add vanilla and beat until combined.
COPYCAT REESE’S PEANUT BUTTER BARS - I DON'T HAVE TIME ...
From idonthavetimeforthat.com
Reviews 1Estimated Reading Time 2 mins
- In a medium-sized bowl, combine the butter, crumbs, sugar and peanut butter and stir to combine. (Or you can alternatively mix in a food processor.)
- In a microwave-safe bowl, place the chocolate chips and heat in 25 second bursts. Stir in between each heating until fully melted.
EASY HOMEMADE REESE'S PEANUT BUTTER BAR COPYCAT
From prettyprovidence.com
5/5 (5)Total Time 25 minsCategory DessertCalories 389 per serving
- In a bowl or bosch mixer mix together butter, graham cracker crumbs, powdered sugar and 1 cup of your peanut butter until combined.
- Melt together your chocolate chips and the last three tablespoons of peanut butter until smooth and well combined.
- Spread over the pressed chocolate layer over the peanut butter layer and refrigerate for 15-20 minutes until hardened. Enjoy!
BEST PEANUT BUTTER CHOCOLATE BARS - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (5)Calories 289 per servingEstimated Reading Time 5 mins
- Line a 9x9-inch or 9x13-inch pan with foil and spray with cooking spray. (Or you can use any size pan in between; the bigger the pan the thinner the bars.)
- Place melted butter, Ritz cracker crumbs, powdered sugar, and 3/4 cup peanut butter in a large bowl. Mix by hand until combined. Press firmly into prepared pan.
- Place chocolate chips and remaining 2 tablespoons peanut butter in a microwave-safe bowl. Heat on 50% power in 30 second increments, stirring between each, until melted and smooth. Pour over bars and spread with a spatula to evenly coat.
- Chill for at least 1 hour to set, slice into bars. **It’s best to slice them at room temperature so your chocolate doesn’t shatter.**
NO BAKE PEANUT BUTTER BARS - MINDEE'S COOKING …
From mindeescookingobsession.com
5/5 (1)Total Time 15 minsCategory CookieCalories 481 per serving
- Line a 9x13 pan with parchment or wax paper if you are wanting to be able to lift these out of the pan to cut them up.
NO BAKE REESE'S PEANUT BUTTER BARS - BAKING YOU HAPPIER
From bakingyouhappier.com
4.5/5 (2)Total Time 10 minsCategory Bars & BrowniesCalories 519 per serving
- Combine the Graham Cracker crumbs, powdered sugar, melted butter, and 1 cup of peanut butter together.
- Melt 6 oz of chocolate chips and 1/2 cup creamy peanut butter together over low heat. Stir constantly until well mixed and melted. Spread evenly over the peanut butter mixture.
REESE'S PEANUT BUTTER NO-BAKE BARS - RECIPES - FAXO
From faxo.com
- Combine first 6 ingredients in a medium sized bowl. Stir until the mixture is smooth and creamy.
- Melt chocolate chips in the microwave at 50% power for 1-2 minutes, stirring every 20 seconds until melted. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula.
COPYCAT REESE'S PEANUT BUTTER CUP BARS - BACK FOR …
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Estimated Reading Time 1 min
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Servings 25Serves 25Prep Time 10 minutesEstimated Reading Time 4 mins
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Servings 10Estimated Reading Time 2 mins
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HOMEMADE REESE'S (NO BAKE PEANUT BUTTER BARS) - JONESIN ...
From jonesinfortaste.com
Ratings 1Calories 423 per servingCategory Dessert
- In a food processor, place graham crackers and process on high until it becomes like bread crumbs. You do not want any large chunks of graham crackers.
- To food processor, add peanut butter, powdered sugar, and melted butter. Process until fully combined and one smooth mixture.
- Press peanut butter mixture into a 9 by 9 pan. Using a rubber spatula or waxed paper works best to press it into the corners. Place the entire pan in the freezer for at least 10 minutes or until the peanut butter mixture has set.
- While the peanut butter mixture is chilling, place chocolate chips in a microwave proof bowl. Microwave for 30 seconds. Stir and microwave for an additional 10 seconds. Repeat the process until the chocolate is completely melted and no lumps remain.
REESE'S NO BAKE CHEESECAKE - BAKERISH
From bakerish.com
Servings 12Total Time 4 hrs 15 minsCategory Cheesecake, No BakeCalories 694 per serving
- Pour the OREO and butter mixture into the bottom of the Springform pan and use a spoon to press firmly to the bottom of the pan. Place into the freezer for 15 minutes.
NO-BAKE CHOCOLATE PEANUT BUTTER BARS | RECIPES
From hersheyland.com
Servings 16Total Time 2 hrs 30 minsCategory Tags
- Line 8 or 9-inch square pan with wax paper or parchment paper extending paper over edges of pan.
- Combine graham cracker crumbs, 1/2 cup peanut butter and 1/3 cup butter (melted) in food processor until well blended and mixture holds together. Press mixture into bottom and corners of prepared pan.
- Place chocolate chips and remaining 1/3 cup peanut butter in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Spread mixture evenly over graham cracker layer.
- Place peanut butter chips in small microwave-safe bowl. Microwave at medium 30 seconds; stir. If necessary, microwave at medium in 10 second increments, stirring after each heating, until melted and smooth. Drop by teaspoons onto the chocolate peanut butter layer. With knife or metal spatula swirl for marbled effect. Refrigerate 1 to 3 hours or until firm. Using paper edges as handles, lift out of pan. Peel back paper; cut into squares.
NO BAKE PEANUT BUTTER BARS - RACHEL COOKS®
From rachelcooks.com
Ratings 12Calories 291 per servingCategory Cookies & Bars
- In a small saucepan over medium-low heat, combine butter, brown sugar, powdered sugar, peanut butter, vanilla and salt. Stir frequently until butter is melted and all ingredients are combined. Remove from heat and stir in graham cracker crumbs. Spread into prepared pan, tapping down on counter to level it out. Place in fridge for at least 30 minutes.
- Meanwhile, gently melt chocolate chips and oil in microwave in 30 second intervals, stirring well in between each interval until smooth. Spread over peanut butter mixture, tapping down on the counter again to smooth out and get rid of any air bubbles. Return to fridge and refrigerate for at least 1 hour. Cut while cold and serve. Store any extras in the fridge.
5-INGREDIENT NO BAKE PEANUT BUTTER BARS (GF, V) - DWELL BY ...
From dwellbymichelle.com
Ratings 8Category Dessert, SnackCuisine AmericanTotal Time 40 mins
- Line a 9x13 pan with parchment paper. In a large bowl, mix together the peanut butter and maple syrup. Add in the rolled oats or oat flour and mix until well-combined.
- Transfer the peanut butter mixture into the lined loaf pan, then evenly press down with a spatula.
- Add dark chocolate chips and coconut oil into a microwave-safe bowl. Microwave for 20 seconds. Stir, then repeat until chocolate is fully melted.
- Pour the melted chocolate over the peanut butter layer. Evenly spread the mixture with a spatula.
HOMEMADE, HEALTHY COPYCAT REESES - MAGS MAKES
From mags-makes.com
Cuisine AmericanCategory DessertServings 4Total Time 20 mins
- Slowly add in almond flour, start with 10tbsp if it is still a bit wet, add more until you get a drier mixture
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From nourishedbynutrition.com
5/5 (6)Estimated Reading Time 6 minsServings 11-15Total Time 20 mins
- In a medium bowl, combine the peanut butter, maple syrup, vanilla and sea salt in medium-sized bowl. Add in the coconut flour and stir until a dough forms.
- Use a tablespoon or 1 1/2 tablesspoon cookie scoop measure out the dough. Using your hands form into balls. Slightly flatten the top and smooth the slides. Place a small baking sheet or plate lined with parchment paper. Place the baking sheet or plate in freezer for about 10 minutes to firm up.
- To make outer chocolate layer, melt the chocolate chips or broken chocolate bar in small saucepan over the stove or in microwave safe bowl for 30-second intervals until almonst melted; stirring in between. Remove from the heat, and stir in the coconut oil. The unmelted chocolate will melt when stirred.
- Once the peanut butter dough has hardened, remove from freezer and use two forks to dip in melted chocolate. Let the excess chocolate drip back into bowl before placing back onto parchment paper. Place chocolate peanut butter cups back in the freezer to harden for 10-15 minutes. If topping with sea salt, remove the chocolate peanut butter cups from the freezer and sprinkle with flaky sea salt. This prevents the salt from melting into the warm chocolate. Place them back in the freezer to harden completely.
HEALTHIER COPYCAT REESE'S PEANUT BUTTER EGGS | A CLEAN BAKE
From acleanbake.com
4.5/5 (4)Total Time 15 minsServings 9Calories 222 per serving
- In the bowl of a food processor, puree together the nut butter, honey/maple syrup, 1/2 Tablespoon coconut flour and salt until it forms a mass.
- If the dough doesn't stick together completely, add a little more coconut flour, 1 teaspoon at a time, until it forms a single, soft mass and the oils are mostly absorbed (it will look matte).
- Roll small cookie scoop portions (1 Tablespoon + 1 teaspoon) of dough into ball, and then flatten and lengthen between your palms into an egg shape.
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Cuisine AmericanTotal Time 40 minsCategory DessertCalories 582 per serving
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, peanut butter, and powdered sugar, mixing until smooth.
- In a microwave safe bowl, melt the chocolate chips and 1/4 cup of peanut butter in the microwave in 15 second intervals, stirring well between each cooking interval until completely melted and smooth.
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From thebeardandthebaker.com
5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Make space in your freezer for a baking sheet. Line baking sheet with parchment paper or paper towels, it's just for spills. Set aside. Place your candy molds on the lined baking sheet.
- Melt your chopped chocolate bar using a double boiler. I don't recommend using a microwave to melt chocolate because it changes the texture and can get tough.
- Using a small cookie scoop or teaspoon, drizzle melted chocolate into your candy molds. You should fill it up about 1/4 – 1/3 the way full. Again, depending on your peanut butter to chocolate ratio preference.
- Once you fill all your molds, bang the cookie sheet on the counter 5-10 times until all chocolate is flat in the mold. Place in freezer for 15 minutes.
REESE'S NO BAKE PEANUT BUTTER BARS - BOSTON GIRL BAKES
From bostongirlbakes.com
5/5 (1)Total Time 3 hrs 10 minsCategory DessertCalories 348 per serving
- In a medium bowl, mix the melted butter, salt, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
- In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer. Top with additional Reese's pieces.
- Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting.
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From secretlyhealthyhome.com
4.4/5 (5)Total Time 1 hr 10 minsCategory DessertsCalories 135 per serving
- In a medium bowl combine ground flax and water and let sit until thickened (2-5 minutes). Then, stir in peanut butter, maple syrup, and pumpkin puree.
- Add in oat flour and cinnamon and mix until a dough forms. Optional, fold in mini chocolate chips.
- Press peanut butter pumpkin dough into pan in an even layer. Place in freezer to set while you make the chocolate topping.
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