12 Reviews
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Ms. Erin on 8.25.2011
These were divine! I made them for a bridal shower and they came our of the pan just fine and were beautiful served on the platter. I can’t make these often because I could eat the whole pan myself but the were definitely yummy and so very much like a Reese’s PB cup.
quinoaqueen on 7.26.2011
Oh my, SO GOOD! Taking them to work to tomorrow to prevent myself from eating the entire pan. The best part about these bars, they’re gluten free AND vegan! Well, at least if you use Smart Balance in place of butter like I did. 
Thank You!
Cathy Bray on 3.23.2011
LOVED THEM! I lined the pan with parchment paper. Once they were cool I just lifted them out and cut. (I used 8×8 pan so that the squares would be really thick) Easy and yummy! My family keeps begging me to have more more more…I actually had to hide them!
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hstanfi on 2.27.2011
I’ve made these a couple times. The first time, I used non-hydrogenated peanut butter (Trader Joe’s brand), and it actually worked better! The crust was very crumbly, but it patted down smooth, no problem. The second time I used commercial creamy peanut butter (Skippy), and the crust was very sticky and extremely hard to flatten out smooth (maybe I used too much pb?).
Also, the first time I used very high quality chocolate (Valrhona dark chocolate bars), and it turned out MUCH better than the cheaper baking bars that I used the second time. Definitely worth splurging on better chocolate.
I also found that you need to let the bars sit out at room temperature for a while to soften before you cut into them, or else the chocolate cracks. You can then cut them into individual sized pieces and re-refrigerate if you want.
Note: No need to spray your pan, the crust has enough oil that it doesn’t stick.
Hope that helps!
luckylime on 2.7.2011
I make these a muffin tin. So good!
theboysmom on 12.26.2010
I submitted a review but wanted to add this – perhaps if you are letting them get too cold (i.e. leaving them in the freezer or fridge for several hours) then the chocolate is too cold to cut and therefore crumbles. I let mine get cold but I don’t think they were in the fridge for even a full hour. Good luck and Enjoy!
paula19973 on 12.23.2010
Will not be using this recipe again – sorry! Bars separated when trying to remove them from the pan – even after several hours in refrigerator. PB mixture did not spread – just crumbled, chocolate mixture did not pour and was too thick to spread properly. And yes, I followed the recope faithfully – as it was the first time trying it.
tbird65 on 12.17.2010
I made these tonight – thought it would be an easier versin of peanut butter balls…. I must have done something wrong – I sprayed my pan with non-sitck spray – cause I thought the PB might stick. The combo of the milk and semisweet chocolates was wonderful – however when I went to cut them into squares – the chocolate separated from the peanut butter and then the peanut butter squished when i removed them from the pan. I will use the chocolate combo – but stick with the ball version next time.