Chocolate Peanut Butter Bars

Chocolate Peanut Butter Bars

Chocolate peanut butter bars are thick, rich, and decadent. Made from simple ingredients, these are a delicious treat anytime of the year.

Chocolate Peanut Butter Bars
Chocolate Peanut Butter Bars

Chocolate peanut butter bars combine an alluring flavor combination that we all love: chocolate and peanut butter. In this easy dessert, velvety smooth chocolate sits on top of a thick layer of peanut buttery goodness. The peanut butter layer tastes remarkably similar to the center of a Reese’s Peanut Butter Cup. I would say that this is our own home made Reese’s Chocolate..:)

Chocolate Peanut Butter Bars

Course: DessertCuisine: BritishDifficulty: Easy


Prep time


Cooking time


Total time



These chocolate peanut butter bars taste just like peanut butter cups.


  • For the base
  • Unsalted Butter – 100 gms, melted

  • Creamy Peanut Butter – ¾ cup

  • Digestive Biscuits, powdered – 1 cup

  • Powdered Sugar – ¾-1 cup (adjust as per taste)

  • Salt – 1/8-1/4 tsp

  • For the topping
  • Dark Cooking Chocolate – 150 gms, chopped

  • Creamy Peanut Butter – 2 tbsp


  • Line a 7- or 8-inch square tin with parchment paper, leaving overhangs on all sides.
  • Mix together the melted butter and peanut butter till it is blended well.
  • To this, add the digestive biscuits, powdered sugar and salt and mix well.
  • Press this evenly into the lined tin and keep it in the refrigerator.
  • In a microwave safe bowl, mix together the dark chocolate and peanut butter and melt it in the microwave in 10-15s bursts till the chocolate is fully melted and mixed with the peanut butter.
  • Alternatively, you can also do this on the stove in a water bath.
  • Pour this chocolate-peanut butter mixture evenly on top of the peanut butter layer.
  • Cover it and refrigerate for a couple of hours till both layers are set.
  • To cut into desired shape without breaking the chocolate layer, use a knife dipped in hot water and wiped.
  • These bars can be kept refrigerated for at least a week.
  • They can be frozen as well and then thawed in the refrigerator when needed.

Recipe Video

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