No-Bake Reese’s Bars: Clone One of America’s Most Popular Treats

Adapted from Sally’s Baking Addiction

No-Bake Reeses Bars combine two great flavors – milk chocolate and peanut butter – producing a taste and texture that is a clone of the ever-popular Reese’s Peanut Butter Cups.

The trademark milk chocolate-smooth peanut butter combination was fathered by H.B. Reese in 1928, who began producing his peanut butter cups and other candy in his Hershey, PA basement. Reese’s have become the best-selling candy brand in the U.S.

These bars, more a confection than a straight-up cookie because they are not baked, mimic the popular Reese’s Peanut Butter Cups save for having just one layer of chocolate, rather than two. They contain no flour, making them a favorite among the gluten-free crowd.

No-Bake Reese's Bars from The Cookie Elf

To top it off, they are incredibly easy to make and have just 7 ingredients.

Prep time: about 15 minutes

Chilling time: 30-60 minutes

Makes about 60 bite-sized bars

Ingredients

1 cup (2 sticks) butter or margarine, melted

2 cups graham cracker crumbs (about 16 full crackers)

¼ cup packed brown sugar

1 ¾ cups powdered sugar

1 cup smooth peanut butter

½ teaspoon vanilla

1 bag (11 ounces) milk chocolate chips

Directions for No-Bake Reese's Bars

  1. Line a 13 x 9 baking pan with parchment paper, allowing ends to extend over the edges of the pan. Set aside.

  2. In a large bowl, using an electric mixer on medium speed, cream together melted butter, graham cracker crumbs, brown sugar, powdered sugar, peanut butter, and vanilla until well blended.

  3. Pour dough into prepared baking pan. Spread it out evenly.

  4. Place the chocolate chips in a microwave-safe bowl. Melt chips in the microwave, heating them at 50% power for 30 seconds at a time, stirring them with a spatula after each increment, until smooth – about 1-2 minutes (Read more about melting chocolate chips successfully.)

  5. Spoon melted chocolate over bars. Use a knife or a spatula to spread chocolate evenly over bars.

  6. Score bars into bite-sized pieces before chocolate sets. Chill bars in the refrigerator 30-60 minutes or longer until they are set.

  7. Lift ends of parchment paper to remove bars from the pan. Re-cut bars carefully along scored lines. Remove bars from the pan. Place waxed paper in between layers to store them.

  8. Store bars in an airtight container in the refrigerator.

Special Baking Tips for No-Bake Reese’s Bars

  • You can purchase graham cracker crumbs ready to use in this recipe or crush your own.
  • Crush graham crackers by placing them in the food processor (pulse them with a steel blade) or by placing them in a plastic bag (use a rolling pin to crush them to a fine texture.)
  • For an easy, no-mess way to measure peanut butter, coat the measuring cup with cooking spray before you spoon in the peanut butter.
  • You can substitute semi-sweet chocolate chips for the milk chocolate chips called for in this recipe.

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