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Reese's® Chocolate Peanut Butter Bars

Teresa Ambra
Reese's Chocolate Peanut Butter Bars are made with an oatmeal-peanut butter crust and streusel topping. They have a luscious chocolate-condensed milk layer in the middle. Then they're topped with Reese's miniature peanut butter candies. This is an incredibly scrumptious treat that's great for Halloween or holiday baking, tailgating parties, potlucks or grilling out with friends. If you enjoy Oatmeal Cookies you'll love the additions of peanut butter, chocolate and Reese's Peanut Butter Candies. They'll knock your socks off!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 24
Calories 415 kcal

Ingredients
  

PEANUT BUTTER LAYER:

  • 3/4 cup unsalted butter softened
  • 3/4 cup peanut butter (You can use either crunchy or creamy peanut butter)
  • 2 cups brown sugar packed, light or dark
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 1/2 cups old-fashioned oatmeal
  • 2 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt

CHOCOLATE LAYER:

  • 1/2 cup unsalted butter (1 stick)
  • 2/3 cup unsweetened cocoa
  • 1/3 cup white sugar
  • 14 oz. can sweetened condensed milk
  • 1 1/2 tsp. vanilla extract
  • 15 oz. pkg. Reese's mini pieces peanut butter candies

Instructions
 

PEANUT BUTTER LAYER:

  • Preheat oven to 350°.
  • Beat 3/4 cup softened butter, peanut butter, brown sugar, eggs, vanilla, salt and baking soda until well blended.
  • Stir in flour and oats.
  • Do not beat or mixture will become tough.
  • Batter will resemble cookie dough.
  • Set 2 cups of the batter aside.
  • Press remaining dough evenly into a greased 13×9” glass baking dish

CHOCOLATE LAYER:

  • Melt 1/2 cup butter in a saucepan over low heat.
  • Stir in cocoa and white sugar.
  • Add 1 can sweetened condensed milk; stirring constantly over low heat until smooth and thick.
  • This will take about 5 minutes. (The mixture will thicken like chocolate pudding).
  • Remove from heat and stir in 1 1/2 teaspoons of vanilla.
  • Spread chocolate mixture evenly over oatmeal dough in the pan.
  • Sprinkle about 3/4 cup of the Reese’s candies over the chocolate.
  • Crumble the reserved two cups of oatmeal/peanut butter dough over the candies.
  • Sprinkle the remaining Reese’s candies over top of the dough.
  • Bake 25-30 minutes or until top is lightly brown.
  • Cool completely on a wire rack.
  • Cut into bars.

Notes

NOTE: The original recipe calls for all the Reese's candies to be sprinkled over the chocolate layer, but I wanted the top to be pretty so I only put a token amount on top of the chocolate and added the rest to the top of the brownie.
NOTE: I cooled the bars one hour in the pan. Then I put them in the refrigerator for about 1 1/2 hours to make for easier cutting.
Recipe adapted from Random Sweetness Baking.
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 415kcalCarbohydrates: 53gProtein: 7gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 162mgPotassium: 218mgFiber: 2gSugar: 36gVitamin A: 400IUVitamin C: 0.8mgCalcium: 90mgIron: 1.3mg
Keyword brownie, chocolate, chocolate chips, chocolate dessert, cookie, dessert, peanut butter, Reese's peanut butter cups
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