Reese’s Peanut Butter Chocolate Ooey Gooey Bars are a dream dessert for all you chocolate-peanut butter lovers out there. The chocolate cake bottom and cream cheese layer stay true to the ooey gooey cake recipes I have, and with the added peanut butter and Reese’s Peanut Butter Cups nestled in there, it will be your new favorite sweet treat! For another chocolate-peanut butter delight, try my Chocolate Peanut Butter Ooey Gooey Cake!
Ingredients & Substitutions
Cake Mix: Look for a box of chocolate fudge cake mix. Or, make your own mix by stirring together all the dry ingredients in my Homemade Chocolate Cake Mix.
Peanut Butter Cups: You will need a total of about 40 miniature Reese’s peanut butter cups. You will chop some up for the filling and melt some more with peanut butter for the topping. If using regular-sized cups, it generally takes 2-3 minis to equal one regular-sized cup. You might also want to have a few extras chopped up for garnish.
Peanut Butter: I recommend using creamy peanut butter in the topping. However, you could use crunchy if that is what you have on hand.
Whipped Topping: To top off this rich and decadent dessert, don’t forget about the whipped topping! You can use store-bought or make your own.
Room Temperature Ingredients: Room-temperature ingredients are a good idea for the best results. Set your cream cheese out a few hours before you plan on making these amazing bars.
How to Store Reese’s Peanut Butter Ooey Gooey Chocolate Bars
To store Reese’s Peanut Butter Ooey Gooey Chocolate Bars, cover them and keep them refrigerated. They will last up to a week.
Can I Freeze Ooey Gooey Bars?
Yes! First, let the bars cool completely. Next, place the bars onto a parchment paper-lined baking sheet and transfer to the freezer until solid (a few hours). Once solid, store the bars in a freezer-safe container or bag. They will last up to a month or two. When ready to enjoy, let them thaw in the refrigerator.
More Delicious Bars
Reese’s Peanut Butter Chocolate Ooey Gooey Bars
Ingredients
Cake
- 1 box (15.25 ounces) chocolate fudge cake mix
- ½ cup (1 stick / 113 g) butter, melted
- 1 large egg, room temperature
Filling
- 2 ¼ cups (about 25) miniature Reese's Peanut Butter Cups, chopped
Topping
- ¼ cup (64.5 g) creamy peanut butter,
- 15 miniature Reese's Peanut Butter Cups
- 1 package (8 ounces) cream cheese, softened
- 3 large eggs, room temperature
- ½ cup (1 stick / 113 g) butter, melted
- 3 cups (375g) confectioners' sugar
- whipped cream, for garnish
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper or spray with a non-stick spray. You could also prepare the pan with homemade pan release (GOOP).*
Cake
- In a large bowl, add the cake mix, melted butter, and egg. Mix until well combined. Press the mixture into the prepared baking pan. (The mixture will be thick)
Filling
- Sprinkle the chopped Reese's Peanut Butter Cups over the cake mix mixture.
Topping
- In a separate bowl, combine the peanut butter and miniature Reese's Peanut Butter Cups. Melt in the microwave in 20-second intervals, stir until creamy.
- Add in the cream cheese. Using an electric mixer, beat for 2-3 minutes until creamy.
- Add eggs, one at a time, mixing well.
- Add melted butter and beat until combined.
- Add in the confectioners' sugar and mix until incorporated.
- Pour the peanut butter mixture over the chopped Reese's Peanut Butter Cups and bake for 35-40 minutes. Do not overbake; the center will be slightly jiggly, but it will be done.
- Remove the bars from the oven. Let the bars cool completely before refrigerating for about 2 hours. After the bars are chilled, cut into squares and enjoy! Note: Bars will still be gooey after chilling.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Me gustaría que hubiera traducción no se ingles, español por favor se ve todo rico pero no lo entiendo 😫
Your recipes so awesome, how about your soft icinng for cup cakes, thank you
Hi, Lyn. I work with iambaker and am happy to help with questions. There are a couple of options you could use for cupcakes. One option is the icing recipe from my Peanut Butter Banana Muffins recipe. If you want more of a buttercream, try my American Buttercream recipe. I hope this helps, and have a great day!
Ooooh that sounds delish!! I will be tryin it at home tonight!!
ALL LOOKS VERY GOOD I WILL BE TRYING SOME OF YOUR GOODIES
Making them right now:)
Thanks for the recipe
Another INSANELY good recipe – thank you!!!!
This was fantastic- made it for 4th of July. I would making it a day ahead and refrigerate it overnight. I could not find fudge cake at Aldi so I used their fudge brownie mix- worked great!!