Food

5-Ingredient Chocolate Peanut Butter Bars

Five-Ingredient Chocolate Peanut Butter Bars

This month, in honor of the holiday season, we’re celebrating the most delicious chocolate desserts. Today’s sweet treats are these ridiculously yummy and easy peanut butter bars from Tieghan of Half Baked Harvest. They give Reese’s Peanut Butter Cups a major run for their chocolate-and-peanut-butter money, and they require just a handful of pantry staples. Here’s how to impress everyone you know…

Five-Ingredient Chocolate Peanut Butter Bars
by Tieghan Gerard of Half Baked Harvest

These are the ultimate chocolate peanut butter bars. They are simple, easy and insanely delicious. The combo of chocolate and peanut butter will never get old. Obviously, they are the perfect bars to serve at your holiday party or keep all to yourself. I will not tell! Grab a cold glass milk, a pan of these bars and cozy up next to a warm fire and watch your favorite movie for a perfect night in.

Five-Ingredient Chocolate Peanut Butter Bars

Five-Ingredient Chocolate Peanut Butter Bars

You’ll need:

3 cups semi-sweet chocolate chips, divided
1 1/2 cups, plus 4 tbsp creamy peanut butter, divided
1/2 cup salted butter (1 stick), softened
2 tsp vanilla extract
1-2 cups powdered sugar (I only used one)

Line an 8×8-inch square brownie pan with parchment paper.

Place 1 1/2 cups of the chocolate chips and 2 tablespoons of the peanut butter in a small sauce pan. Heat over low heat, stirring often until melted and smooth. Alternately, you can do this in the microwave on 30-second intervals, stirring after each interval until melted and smooth. Pour the chocolate mixture into the prepared pan and tap against the counter until the chocolate is in a smooth and even layer. Cover and place in the fridge for 30 minutes to harden.

Meanwhile, add the stick of softened butter, 1 1/2 cups creamy peanut butter, 2 teaspoons vanilla and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat until smooth and creamy. Taste and add more powdered sugar to your liking.

Spoon the peanut butter mixture over the chocolate layer into a smooth layer. Place back in the fridge.

Place the remaining 1 1/2 cups semi-sweet chocolate chips and remaining 2 tablespoons peanut butter in a small sauce pan. Heat over low heat, stirring often until melted and smooth. Again, alternately, you can do this in the microwave in 30-second intervals, stirring after each interval until melted and smooth. Pour the chocolate mixture over the peanut butter layer, smooth the chocolate out into an even layer. Cover and place in the fridge for 1 to 2 hours or until ready to serve. Slice into bars and keep refrigerated.

Five-Ingredient Chocolate Peanut Butter Bars

Five-Ingredient Chocolate Peanut Butter Bars

Thank you so much, Tieghan!

P.S. More chocolatey recipes, including Nutella-swirled banana bread and coconut hot chocolate.

(Recipe and photos by Tieghan Gerard. Thanks to Stella Blackmon for helping with this series.)

  1. Yummo!

  2. egray says...

    One of my boys is allergic to peanuts so we make these with sunbutter – Yum!

  3. Oh yummy. These are just delicious. Thanks for sharing this recipe.

    Simon

  4. Chris DeSouza says...

    Any hints on how to cut these so they look like the pictures? Thanks!

    • egray says...

      Put a very sharp knife under hot water and then cut. This should help.

    • Marti says...

      I recommend filling a pitcher with boiling water and setting your knife in it. It will warm the metal! Don’t wipe off the water before beginning to slice as the water and warmth work together to create a perfect slice. Dip the knife in the hot water between each slice to get any goop off and re-heat it. This is an old bakers trick :)

  5. Wow, these look delicious! I love peanut butter :)

  6. My blog is called Peanut Butter Kait for a reason – I love PB!! My dear husband made these squares for me as a Christmas treat and they are truly amazing!

  7. Beth says...

    I made these and they taste great but I can’t seem to get the pub to set enough. It’s very soft and when I cut them they all fall apart. Any suggestions? The flavor is great! Thanks

    • Marti says...

      I recommend filling a pitcher with boiling water and setting your knife in it. It will warm the metal! Don’t wipe off the water before beginning to slice as the water and warmth work together to create a perfect slice. Dip the knife in the hot water between each slice to get any goop off and re-heat it. It’s an old bakers trick!

  8. I’m an RA for first-year students at San Diego State University. I just made these for my residents as we all make our way through the mess of final exams and they were a HIT. I am adding this to my blog’s link love because it is well deserved there!

    Though, mine looked nothing like this. I wish I was an aesthetically appealing baker. ;)

  9. Dosu says...

    Looks good. I’m hungry now.

  10. Erica Bondy says...

    Does it matter what kind of PB used (natural vs. Skippy)?

    • el says...

      Personally, I love the grainy texture of natural – it’s more like Reece’s and contrasts well with the creamy chocolate.

  11. Brigitte says...

    Any cue anyone on how long they are good for in the fridge?

  12. L says...

    Part one of my husband’s Christmas present, right here.

  13. Rbe says...

    This is missing a layer of strawberry jam!!!!!! Mmmmmm :)

  14. kelly says...

    Oh my goodness these look like little pieces of heaven! So on my festive baking list now and they’re gluten free as well which is even better
    xx
    Around the World in 80 Pairs of Shoes

  15. Ok so I just made these – I used only 4 tbsp (half stick) of butter, and just a little extra peanut butter and DELICIOUS! I also went with 1 cup powdered sugar, they are as beautiful and delicious as I expected. I also added sea salt to the top!

    xoxo http://www.touchofcurl.com

  16. Lucy says...

    This looks delish, but I have to say that the directions for melting the chocolate is basically the worst way to do it. Chocolate burns in no time, and then you have a yucky grainy mess. The best way to melt chocolate chips is to fill a sauce pan with water, bring to a boil and then place a glass bowl filled with chocolate inside the pan or if the bowl is large enough, sitting directly in the water but not touching the bottom. The chocolate won’t get direct heat and the chances of ruing expensive semi-sweet chocolate goes almost to zero. Also, just adding a few tablespoons of unsalted butter will make that chocolate beautifully shiny, as opposed to dull and matte looking.

  17. lucy says...

    I love this! My boss is obsessed with chocolate and peanut butter together so this is a wicked combination!!

    Lucy xoxo

    lucyannblog.blogspot.co.uk

  18. neisha says...

    These are even better with rice krispies in them…add a great crunch

  19. i’m addicted to peanut butter and chocolates! love this recipe! thanks for sharing!

  20. Sheila says...

    I’m totally making these for a Christmas party I have coming up! Thanks for sharing!

  21. Thank you for sharing this recipe because I’m a bit of a peanut butter addic :D

  22. I wonder if the caffeinated peanut butter would work. Wooo-weeeee!

  23. Kukla says...

    This would be fantastic with a handful of freshly ground peanuts inside to mimic more of a Reece’s peanut butter cup.

  24. Oh. My. Chocolate. These are happening ASAP! Now to figure out a cute wrapping option to give some away as gifts…

    • Samantha says...

      I’m making my friends Oreo truffles and I’m packing them in a carton colored box, with a little window on it, so you can see the truffles from the outside, and I’m decorating it with a red and green raffia ribbon which takes zero skills to make and looks really cute in a rustic kinda way :)

  25. Summer says...

    I need these in my life.

  26. Katie says...

    I have a ridiculous sweet tooth, and I have to say, those might be too rich even for me! Hahahaha, who am I kidding. Thanks for the recipe :)

  27. Jenny says...

    I’m going to make these for my neighbors this week!

  28. I am going to HAVE to make these this weekend…or tomorrow…

  29. I just found your blog and I’m SO happy I did! I’m going to be launching food on my blog and your blog is such an inspiration to me!
    xx
    Kristina Wilde
    http://www.kristinawilde.com

  30. This whole “month of chocolate recipes” coinciding with my 9th month of pregnancy is truly a gift from above! I have been eating peanut butter out of the jar in my kitchen lately – much to the judgement of everyone who catches me. I think this will be a much more suitable way for me to get my fix!!

    xoxo http://www.touchofcurl.com

  31. Allyn says...

    These look AMAZING. I married a guy with a nut allergy though, so treats like this are never quite the same. I did make a somewhat healthier crunchy version of these with sunflower seeds and they were a huge success, but sometimes nothing compares to the creaminess of Jif peanut butter (not even Sunflower butter, sadly)

  32. Noelle says...

    Whoa. WHOA. I need these in my life immediately.

  33. God these look good.