Comments on: Oh Baby Bars

By: bethannabel

bethannabel — Mon, 16 Jan 2012 20:41:21 +0000

Perfect! Albeit, a little tricky to keep in tact.

By: Ms. Erin

Ms. Erin — Thu, 25 Aug 2011 23:17:53 +0000

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.

By: quinoaqueen

quinoaqueen — Wed, 27 Jul 2011 03:33:57 +0000

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!

By: elisa

elisa — Sat, 18 Jun 2011 00:43:58 +0000

O baby these are amazing!!!:)

By: Heritage Hollow

Heritage Hollow — Wed, 23 Mar 2011 15:00:28 +0000

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!

By: hstanfi

hstanfi — Mon, 28 Feb 2011 03:33:30 +0000

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!

By: luckylime

luckylime — Mon, 07 Feb 2011 19:59:53 +0000

I make these a muffin tin. So good!

By: maisy

maisy — Fri, 07 Jan 2011 20:06:15 +0000

I made my first batch of these last night. I don’t see how this small little ball of dough would fit into a 9×13 size pan. And, I wanted them a little thicker peanut butter to chocolate ratio. So, I lined a small cutting board with foil and rolled the peanut butter mixture out to the size and thickness I wanted. I ended up with a 7×7 square with the peanut butter about 1/2″ , and the chocolate 1/8″ thick. I let it set for about an hour, trimmed the edges and cut it into squares. Very easy and tasty! But, I’d double the recipe to make a 9×13 size.

By: theboysmom

theboysmom — Sun, 26 Dec 2010 21:29:25 +0000

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!

By: theboysmom

theboysmom — Sun, 26 Dec 2010 21:26:42 +0000

These are OUTSTANDING! Quick and easy to make and very tasty! They are the equivalent to home made Reese’s Peanut Butter Cups.

To keep the squares from falling apart, I pat the peanut butter crust down pretty well then spread the chocolate. Once they are really cold, I cut them with a non-serrated sharp knife. Enjoy! (Great one to make with kids too!)