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.

Hand Holding Up a Plate with Reese Peanut Bar on It and Sprinkled with Chopped Reeses

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!

Fork Cutting into Reeses Peanut Butter Bar on White Plate

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!

Overhead Image of Reeses Peanut Butter Bars with Piece on Fork

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.

A Reeses Peanut Butter Bar with a Section Removed and Fork Resting on White Plate

More Peanut Butter Recipes

5 from 3 votes

Reese’s Peanut Butter Bars

Prep Time 10 minutes
Cook Time 15 minutes
Chill 30 minutes
Total Time 55 minutes
Reese's Peanut Butter Bars is a dessert that has a peanut butter cookie crust topped with a cream cheese mixture full of chunks of Reese's Peanut Butter Cups.


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



  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi. Do you think an artificial sweetener like swerve might work? I would also make my own whipped cream with swerve. I was wondering how this would turn out. Thank you so much…sounds like an amazing recipe🙂

    1. Hi, Patty! I work with iambaker and am happy to help with questions. We have not tested this recipe with substitutions, so I can’t say how it would affect the dessert. Let us know if you try it and how it turns out. Have a great day!

    2. Yes. The crust is the same as “impossible peanut butter cookies” (flourless) I’ve been making them with Splenda for years.

      You’d probably have to sub dark chocolate for the chopped peanut butter cups, too.

      I was thinking this would make a good keto/low carb dessert even as I read it.

  2. Says whipped cream? Do you mean cool whip or the stuff in the spray can? Or maybe something totally different!

    1. This is what it says: “8 ounces whipped cream, store-bought or homemade” and it links to my homemade whipped cream recipe. The stuff in the can is called Reddi Whip and that is not ever what I am talking about.

  3. The crust is sugar & peanut butter- no Grahame crackers? Just checking to make sure not a misprint? Thank you

  4. I’m actually addicted to this now! I love that it is gluten free with no alterations. It’s so good, and easy to make! I’ve made it 3 times now.

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