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No Bake Chocolate Peanut Butter Bars

No Bake Chocolate Peanut Butter 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.

SKILL LEVEL
Beginner

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
2-1/4 cupsgraham cracker crumbs (about15 full-size graham cracker sheets)
1/2 cupREESE'S Creamy Peanut Butter plus 1/3 cup , divided
1/3 cupbutter or margarine , melted
1-1/4 cupsHERSHEY'S SPECIAL DARK Chocolate Chips
1/4 cupREESE'S Peanut Butter Chips

Directions

  • 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. Makes 16 squares.
  • Recipe created for The Hershey Company by The Rebel Chick.

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