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Reese’s Minis Peanut Butter Bars

by on February 6, 2013 · 7 comments

If you love peanut butter bars but have had bad experiences with ones that are too dry, try this recipe! As of today, it’s my favorite.

Reese's Minis Peanut Butter Bars

These are dense, moist and fun to look at thanks to the scattering of Reese’s Minis and Reese’s Pieces on top.

However, if you don’t want to deal with finding Reese’s Minis or Pieces, you can make the bars that these are based on —  Buddy Bars.  Instead of using a variety of chips and candy, they just used a pack of milk chocolate chips. Whichever recipe you go with you’ll get a really good bar, but my take is that if you are going to eat a peanut butter bar, why not go all out? Now I just need to find someone to share these with.

Peanut Butter Bars
 
Prep time
Cook time
Total time
 
Dense, moist, peanut butter bars topped with Mini Reese's.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 1 cup (9 oz) peanut butter (I weighed it out on a scale)
  • 6 tablespoons unsalted butter, softened
  • 1 1/4 cup granulated sugar
  • 3 large eggs, lightly whisked in a separate bowl
  • 1/4 teaspoon plus a big pinch of salt (omit the pinch if using salted butter)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (6.8 ounces) well stirred and carefully measured unbleached all-purpose flour
  • 2/3 cup white chips
  • 1/2 cup chopped lightly salted peanuts
  • 1 cup dark chocolate chips, plus about 1/2 cup more (if needed)
  • 1 cup Mini Reese's Peanut Butter Cups
  • 1/2 cup Reese's Pieces (optional)
Instructions
  1. Preheat oven to 350 degrees F. Line a 9x13 inch metal pan with foil and spray with baking spray (or just use nonstick foil).
  2. In a mixing bowl, using a handheld mixer, beat the peanut butter, softened butter and sugar until smooth. By hand, stir in the eggs, salt and vanilla stirring just until mixed. Add the flour and stir just until mixed.
  3. Stir in white chips, peanuts and a cup of the chocolate chips. Press firmly into pan.
  4. Bake on center rack for 23-25 minutes or until center is set.
  5. Remove from oven and Immediately scatter the halved Reese's Minis over the top. Sprinkle more chocolate chips (or Reese's Pieces) into the gaps.
  6. Let cool at room temperature for about 10 minutes, then transfer pan to a larger pan (a roasting pan). Put ice water in the pan so that it comes about halfway up the sides. Let cool in pan.
Notes
For a half batch, use an 8 inch square metal pan and halve all the ingredients. That means 1 large egg plus 2 tablespoons beaten egg.

 

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Published on February 6, 2013

{ 7 comments… read them below or add one }

Erin @ The Spiffy Cookie February 6, 2013 at 1:27 pm

mmm drool

Chewthefat February 6, 2013 at 3:38 pm

Peanut butter to the fourth power!

corinne February 6, 2013 at 4:03 pm

Hah, I just ate basically a whole bag of the minis after using 6 of them to decorate. Baked mini cupcakes inside of cupcakes, then frosted the mini Reese’s like cupcakes and stuck them on top. So cupcakey!
More than happy to buy another bag to try this, though!

Carol February 6, 2013 at 5:43 pm

Oh pinning! I love Reese’s pieces. Thanks Anna!

Michelle February 6, 2013 at 5:49 pm

Yum. My husband goes crazy for peanut butter cookies–he would love these. :)

Cookie Sleuth February 6, 2013 at 6:54 pm

Oh my! I think I need to go eat some peanut butter now. These look so good!

Holiday Baker Man February 7, 2013 at 2:31 pm

Cute and addicting

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