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Quick and Easy

No-Bake Chocolate Peanut Butter Bars

Details

Time
2 hours 30 minutes
Skill Level
Beginner
Yields
16 bars

The smooth peanut butter swirls on these no-bake cookie bars are a lot easier than they look. Combine HERSHEY'S SPECIAL DARK Chocolate Chips and REESE'S Peanut Butter Chips and pour them over a crumbly graham cracker crust. These cookie squares are great for taking on the go or serving at parties.

Ingredients & Directions

Prep Time
20 minutes
Chill Time
2 hours

Ingredients

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Baking Pan
8 or 9-Inch Square Pan
Parchment Paper
Parchment Paper
Measuring Cups
Measuring Cups
Rubber Scraper
Rubber Scraper
Food Processor
Food Processor
Microwave-Safe Bowl
Microwave-Safe Bowl
Microwave
Microwave
1

Line 8 or 9-inch square pan with wax paper or parchment paper extending paper over edges of pan.

2

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.

3

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.

4

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.

Tip

A mixer can also be used to mix crust.

Additional questions?