Reese’s Peanut Butter Bars are a dessert that has a peanut butter cookie crust topped with a cream cheese mixture full of chunks of Reese’s Peanut Butter Cups. Then, the bars are topped with a layer of whipped cream and more peanut butter cup pieces. For another Reese’s Peanut Butter Cup dessert, try my Peanut Butter Reese’s Cheesecake in a Jar.
Reese’s Peanut Butter Bars
Reese’s Peanut Butter Bars grabbed my attention for two reasons–Reese’s Candy and bars with a peanut butter cookie crust. Now that is my kind of dessert! I love Reese’s Peanut Butter Cups, so any recipe that includes a chocolate and peanut butter balance works for me and my sweet tooth! It’s easy to put together and even easier to love the flavors in each bite!
Ingredients & Substitutions
With just a few ingredients that you probably have on hand, you can make this rich and decadent dessert. Plus, you will have the three ingredients you need to make a batch of peanut butter cookies later!
Crust: It starts with the peanut butter cookie crust for this dessert. Yes, those are only three ingredients you need to make my 3 Ingredient Peanut Butter Cookies. It also happens to be perfect as a crust for this Reese’s Candy Dessert!
Peanut Butter: Both crunchy and creamy peanut butter will work for the cookie crust.
Cream Cheese: Before making the cream cheese mixture, let the cream cheese come to room temperature.
Whipped Cream: You will use whipped cream for the cream cheese mixture and as a topping. Store-bought or homemade whipped topping would work.
Peanut Butter Cups: If you prefer, I have homemade peanut butter cups that you could use in this dessert!
How Store Reese’s Peanut Butter Bars
Store Reese’s Peanut Butter Bars in the refrigerator, covered. They will last up to 5 days. Or, freeze the bars for up to 3 months. When ready to enjoy, let them thaw in the refrigerator.
More Peanut Butter Recipes
Reese’s Peanut Butter Bars
Ingredients
Peanut Butter Crust
- 1 cup (258 g) peanut butter, creamy or crunchy
- 1 cup (200 g) granulated sugar
- 1 large egg, room temperature
Cream Cheese Filling
- 1 package (8 ounces) cream cheese, room temperature
- 8 ounces whipped cream, store-bought or homemade
- 2 cups (about 20) miniature Reese's Peanut Butter Cups, crushed, divided
Topping
- 8 ounces whipped cream, store-bought or homemade
Instructions
- Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
- In a medium bowl, combine the peanut butter, sugar, and egg.
- Pour the peanut butter mixture into the prepared dish.
- Bake for 10-15 minutes. Allow to cool completely.
- Meanwhile, using a hand mixer, whip the cream cheese until light and fluffy. Fold in the whipped cream.
- Fold in most of the crushed Reese's Peanut Butter Cups, reserving some for topping.
- Pour the cream cheese mixture over the peanut butter cookie crust.
- Top with whipped cream and sprinkle the extra Reese's Peanut Butter Cup pieces over the top.
- Let the bars chill in the refrigerator for 30 minutes and serve.
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.
I’m guessing I could use real whipped cream? Love 💕 your recipes, use them lots!
Yes, of course!
How can I substitute the peanut butter for a lemon base?
What is cool whip? I’m in the uk so not sure what this is. Thanks
Whipped cream.
Awesome recipes
I see I can use real whipped cream instead of Cool Whip, but how can I make the topping with more actual peanut butter vs. the peanut butter cups…..possibly peanut butter chips??, maybe?
I haven’t made this awesome recipe as yet, but then the bottom layer crust does it need any flour I take it? Thank you!!….cannot wait to try it Amanda!!!
I work with iambaker and am happy to help out with questions!
Hi, Pamela. If you want to add peanut butter to the cool whip/cream cheese mixture, I would recommend folding it in a little bit at a time until you get your desired taste. If you take out the peanut butter cups completely, you will be missing out on that chocolate flavor. You are correct–no flour in the crust. Let me know how it turns out!
What is cool whip?
I work with iambaker and am happy to help out with questions!
Hi, Jan. Cool Whip is a store-bought brand of whipped cream. I hope this helps!
Oops!….sorry one more question…..in using real whipped cream instead of Cool Whip, will it be more difficult to fold in the cream cheese into the real whipped cream as opposed to the Cool Whip? Will the whipped cream break down and not stand up to folding in the cream cheese?
I work with iambaker and am happy to help out with questions!
Hi, again! You should have the same results using real whipped cream as a store-bought cool whip.
I have never disliked one of your recipes, but this just didn’t taste good. I used quality ingredients, no substitutions, but not a good outcome.
Sorry you didn’t like it Joan! What didn’t you like? It’s Reese’s cheesecake with peanut butter cookie and whipped topping… I’m struggling to understand what could have not tasted good. Thanks.
Very rich and yummy. I added additional whipped topping to help make the cream cheese a little less rich. Easy yummy treat
All the recipes I have seen look so delicious as well as easy! I have most of the ingredients on hand. I may try them on a day when we have a snow day! Thanks for posting!