Recipe By Anonymous
Published Apr 23rd
Prep - Cook - Additional - Ready In -
Servings 2 dozen Calories 693

Bars made with miniature peanut butter cups topped with chocolate.

Recipe Ingredients

  • ¼ teaspoon salt
  • 1 cup light brown sugar
  • ½ cup white sugar
  • ½ cup unsalted butter
  • ½ cup creamy peanut butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts
  • 1 (13 ounce) package miniature chocolate covered peanut butter cups, halved
  • 2 cups semisweet chocolate chips
  • ½ cup unsalted butter
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 13 x 9 x 2 inch pan with nonstick cooking spray.
  2. 2 Stir together flour, baking powder, and salt in small bowl. Beat together sugars, 1/2 cup butter and peanut butter in a large bowl with electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture to blend. Fold in chopped nuts.
  3. 3 Pour batter into prepared pan. Press the peanut butter cups lightly into the batter.
  4. 4 Bake at 350 for 20-25 minutes. Cool in pan.
  5. 5 To Make Topping: Melt chocolate and 1/2 cup butter in a small bowl in the microwave in 30 second intervals, stirring after each interval, until smooth. Drizzle the chocolate in pan. Cut into bars.

Nutrition Facts

  • Calories 693
  • Carbohydrate 75.7 g
  • Cholesterol 73.5 mg
  • Fat 42.6 g
  • Fiber 4.1 g
  • Protein 10.6 g
  • Saturated Fat 19.7 g
  • Sodium 256.1 mg
  • Sugar 57 g


  1. Both my husband and I thought these were very good. I thought that the chocolate chip topping could be reduced or even left off but he liked it just as written. Since I didn't have a full bag of peanut butter cups (Easter candy left-overs) I made just a half batch in an 8x8" pan - Read more ...
  2. Everyone loved these! The bars were soft and chewy and the chocolate on yop was perfect! Will be making again.
  3. These are too good!! I've made these twice. They are easy different and totally delicious. Everyone I've served them to agrees. I use pecans in place of walnuts. I use mini peanut butter cup baking pieces (find next to regular baking chips) and obviously don't chop them. I fold half the bag in with the - Read more ...
  4. Since I gave sweets up for Lent I couldn't try these so I have to go by hubby saying they were good but they were "missing something." He's a big peanut butter/chocolate fan so I guess there just wasn't a "wow factor" here.
  5. Yum. I was in a hurry so I pressed the Reese's cups into the batter whole without halving them as the recipe says. I also frosted the bars hot then let them cool with the frosting on. They turned out great! Hard to stop eating them! I was careful not to overbake them after reading - Read more ...
  6. Absolutely wonderful! The outsides were a little cakeish for me but the middle's were TO DIE FOR! Definitely do not overcook.
  7. A keeper! Very good. Don't overbake! Everyone loved these.
  8. We loved this PB Bar!! The only thing I had a little trouble with was the baking time. I baked it 23 minutes and when I went to slice it they were VERY mushy. I put them back in the oven frosting and all for an additional 10 minutes. Who knows it might have just - Read more ...
  9. Wow this has to be the best Peanut Butter Cookie Bar recipe I have ever made. You all have got to try this one.