Homemade Reese's Bars - The Girl Who Ate Everything (2024)

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95 comments on “Homemade Reese’s Bars”

1. susan stephenson — Fri, 15 Dec 2023 @ 00:35:34 EST Reply

   I initially read this recipe in ” Southern Living” probably 30 yrs ago. Ive been making these gems ever since.

   I always have vanilla wafers around, rarely have graham crackers. I use vanilla wafters as the crust. Viola! Delicious. I have also used Hershey’s special dark morsels which work well for this recipe. Hey folks, it’s practically a ” health food!”😉

   Enjoy and Merry, merry Christmas to all.

   • Christy Denney — Mon, 18 Dec 2023 @ 01:56:47 EST Reply

     Thank you Susan!

2. Kim — Wed, 13 Dec 2023 @ 18:45:48 EST Reply

   Tried making these twice and the bottom is mushy both times… There’s no way to press this firmly into any pan! What am I doing wrong?

   • Christy Denney — Mon, 18 Dec 2023 @ 01:59:15 EST Reply

     Weird. Are you chilling them after?

   • Mary — Sat, 23 Dec 2023 @ 23:36:33 EST Reply

     Same with mine. Our local grocery store was sold out of box of graham cracker crumbs. I feel like they only turn out that way and not crush them myself.

     Yes I chilled them but they still get mushy after sitting out longer than 10 min. I just have to leave them in the fridge and eat them cold.

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3. Elizabeth Hardy — Sun, 19 Nov 2023 @ 17:43:31 EST Reply

   They are delicious but when I remove them after being chilled the bottom and the top didn’t stay together. I have no idea why this happened 😢

   • Elizabeth Hardy — Sun, 19 Nov 2023 @ 17:44:55 EST Reply

     Oops, they came apart after cutting them

   • Christy Denney — Mon, 20 Nov 2023 @ 00:28:22 EST Reply

     You have to let them come slightly more to room temp before cutting.

4. Holly — Thu, 26 Oct 2023 @ 15:01:32 EDT Reply

   Same recipe my mom made when I was a kid – one of our favs to have at the holidays along with fantasy fudge, bon bons (Martha Washingtons to most people), and nut roll. PB and chocolate can be a pretty rich combo, but I like the texture the graham crackers add, and I think that also takes the sweetness down a notch.

   • Christy Denney — Tue, 07 Nov 2023 @ 01:50:04 EST Reply

     Thank you!!

5. Sarah — Wed, 01 Mar 2023 @ 00:33:13 EST Reply

   Hi! Do you put the bars back in the fridge after cutting them? I am making these for the weekend! Thanks 🙂

   • Christy Denney — Mon, 24 Apr 2023 @ 03:04:50 EDT Reply

     They can be at room temp

6. Jordan — Tue, 11 Oct 2022 @ 01:46:12 EDT Reply

   Love this recipe! I make it all the time and it tastes great. How long will these keep for if I just keep this in the freezer? And can I re-freeze after I thaw them?

   • Christy Denney — Sat, 29 Oct 2022 @ 03:05:25 EDT Reply

     I would say at least three months. You can refreeze them

7. Mindy — Mon, 12 Sep 2022 @ 10:54:01 EDT Reply

   I made these last night and after tasting the crust “dough,” I threw in maybe 1/2-3/4 teaspoon of coarse salt. It made it taste more like a Reese’s Peanut Butter cup in my opinion, and it cut back on the sweetness a bit. I refrigerated for a few hours and these were pretty solid when I went to cut them. Not runny or semi-solid at all. The graham crackers make the texture perfect…just like the real candy! I used a spatula to remove them from the pan. Everyone loved them. I will definitely be making these again. Very rich dessert and oh so good!

   • Christy Denney — Sun, 18 Sep 2022 @ 02:27:30 EDT Reply

     Awesome to hear!

8. Sara Latham — Thu, 16 Jun 2022 @ 20:20:08 EDT Reply

   Holy sh*t. So good. Love this recipe- so glad I came across it! Super easy and quick. We are gluten free so used the Kinnikinnick brand and it worked great!

9. Tiffany — Tue, 08 Mar 2022 @ 11:59:04 EST Reply

   I made this yesterday and followed the recipe exactly, unfortunately the peanut butter layer did not stiffen up like I thought it would, I used 2 cups of graham cracker and put the whole thing in the fridge set up over night. Should I maybe use more graham cracker?

   • Christy Denney — Wed, 16 Mar 2022 @ 02:19:30 EDT Reply

     Oh no! These should be semifirm after being in the fridge but still soft.

10. Mary F — Fri, 24 Dec 2021 @ 12:24:15 EST Reply

    I make these every year for my family and it’s always a hit! We are a Reese’s loving family! Thank you for this recipe!

    • Christy Denney — Fri, 07 Jan 2022 @ 19:22:15 EST Reply

      You’re welcome!

11. NancyB — Tue, 28 Sep 2021 @ 10:30:56 EDT Reply

    It had been a long time since I had made these. Googled to land here. BTW, it takes about two less graham cracker sheets shy of two-thirds of a box to make two cups of crumbs. The box is the same size but now only weighs 14.4 oz. Instead of a full pound. If I make these again, I will only use 1 1/2 cups of powdered sugar. These bars are really, really sweet.

12. Nuckles — Fri, 26 Mar 2021 @ 03:12:51 EDT Reply

    I just made this recipe and it reminds me of one I made back in my childhood. A couple key differences. first off we used butter instead of peanut butter in the chocolate. Maybe another stick of butter in the crust.

    • Christy Denney — Sat, 03 Apr 2021 @ 03:32:10 EDT Reply

      Ooh more butter sounds divine.

    • Dale Katz — Tue, 26 Apr 2022 @ 22:51:33 EDT Reply

      I’ve used a very similar recipe for over 30 years. Same as Nuckles, I use 2 Tb of butter in the chocolate instead of PB. Also, I add that extra stick of melted butter to the PB mix. I’ve always used 1 c of light brown sugar in place of gram crackers, mixing it with my hands to warm and melt the sugar granules. Looking forward to trying graham crackers. My wife hates raisins. I throw them on top of the melted chocolate so I can get the whole pan to myself!

13. Sue — Mon, 15 Feb 2021 @ 14:00:16 EST Reply

    These are delish PLUS fast & easy. Definitely all thumbs up in this house!

    • Christy Denney — Thu, 11 Mar 2021 @ 00:36:36 EST Reply

      So happy to hear that!

14. Lezli — Sat, 05 Dec 2020 @ 15:44:14 EST Reply

    Super easy and pretty tasty! But tastes nothing like a Reese’s.

    • Christy Denney — Fri, 12 Mar 2021 @ 02:33:17 EST Reply

      Sorry. I think they do.

15. Raven Sine — Sat, 05 Dec 2020 @ 10:14:56 EST Reply

    Hi I am planning on making the bars today and was wondering if you put PB in th crust. Just confused cause in the beginning of the article it doesn’t say to then the recipe says to.
    Thanks a bunch

    • Christy Denney — Fri, 12 Mar 2021 @ 02:34:39 EST Reply

      Yes, the crust has PB in it.

16. Marisa — Mon, 02 Nov 2020 @ 19:10:00 EST Reply

    I messed them up by putting the peanut butter in the crust on accident!!! Ughhhhhh so sad

    • Marisa — Mon, 02 Nov 2020 @ 19:12:00 EST Reply

      Oh never mind i did what it said, it’s very wet crust though for some reason.

17. Lia — Mon, 26 Oct 2020 @ 21:42:02 EDT Reply

    So…i messed them up…help….

    • Christy Denney — Fri, 30 Oct 2020 @ 19:12:51 EDT Reply

      What went wrong?

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18. Vickie Kelly — Thu, 01 Oct 2020 @ 10:48:51 EDT Reply

    Made these. Turned out amazing, tasted just like Reese’s peanut butter cups. Although I chose to double the topping. Put mine in the fridge to set. Everyone loved them. Didn’t even last 24 hours. Thanks for the recipe. Will definitely make again.

    • Christy Denney — Wed, 07 Oct 2020 @ 01:55:22 EDT Reply

      Double the chocolate can never be bad!

19. Sophie — Fri, 04 Sep 2020 @ 06:03:53 EDT Reply

    This was so fun to make its so easy and delicious i love it😍❤️

    • Christy Denney — Fri, 04 Sep 2020 @ 16:11:39 EDT Reply

      Thank you!

20. Shannon — Sat, 09 May 2020 @ 15:51:29 EDT Reply

    So delicious and so easy to make! Totally crave-able.

    You don’t need to grease the pan because of the butter included in the recipe. I made a half batch -and only needed to microwave the chocolate chips for one minute (30 seconds at a time)

    • Christy Denney — Tue, 12 May 2020 @ 02:05:54 EDT Reply

      So happy to hear that you loved it!

21. Rae — Tue, 05 May 2020 @ 10:37:22 EDT Reply

    I was dubious when I saw graham crackers in the recipe but yes this does taste like a Reece’s cup! Winning!

    • Christy Denney — Tue, 19 May 2020 @ 02:00:35 EDT Reply

      Awesome!

22. Melissa — Thu, 30 Apr 2020 @ 05:01:12 EDT Reply

    Can these be frozen

    • Christy Denney — Tue, 05 May 2020 @ 01:42:42 EDT Reply

      YEs! They freeze great.

23. k — Mon, 27 Apr 2020 @ 18:00:46 EDT Reply

    Thanks for reposting! A quick and easy (and delicious!) dessert my kids were able to make. Score!

    • Christy Denney — Tue, 05 May 2020 @ 01:53:08 EDT Reply

      You’re welcome!

24. Laurie — Mon, 27 Apr 2020 @ 12:29:59 EDT Reply

    Cant mess these up? I did!😂😂
    The store was closed and I was out of butter. I didnt want to wait so I used cant believe its not butter from a tub. Not a good idea. They still taste good but mushy. We have to use a fork to eat. I will def make again but with butter.

    • Christy Denney — Tue, 05 May 2020 @ 01:54:13 EDT Reply

      Yep. That’s definitely not going to work. Sorry.

25. Sharlene — Wed, 22 Apr 2020 @ 14:06:30 EDT Reply

    I just found your site and am anxious to try your recipes.

    • Christy Denney — Sun, 26 Apr 2020 @ 00:21:25 EDT Reply

      Hope you enjoy!

26. Lis — Sat, 18 Apr 2020 @ 08:53:22 EDT Reply

    Hei:)
    I absolutely love yur blog! I want to make everything, lol. And the Pictures are great. I will definetly try to make this dessert.Can I ask wich brand of PB you use? I LOVE Reese’s. I bought them the first time I went to USA, because I had seen People it them on tv and such. It was love at first bite<3 I always buy lots of them to take home whenever I visit:) I wish you a great day and weekend 🙂

    Love from Norway

    • Christy Denney — Sun, 19 Apr 2020 @ 00:11:06 EDT Reply

      Thanks Lis. For this recipe I like to use JIF or any other peanut butter (not natural runny kind).

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28. Mich — Mon, 17 Dec 2018 @ 21:55:32 EST Reply

    How far in advance can you make these?

    • Christy Denney — Fri, 21 Dec 2018 @ 23:43:04 EST Reply

      You can make at least a couple of days in advance and freeze if longer than that.

    • Nicolette — Sat, 18 Apr 2020 @ 21:10:11 EDT Reply

      Homemade Reeses Bars were yummy! Me & my kids were so excited to make them! I used a half a stick less of butter, just seemed like too much butter. I used milk chocolate morsals, because I like milk better than semi sweet, the bars were a little overly sweet for my liking. Next time, I will use half & half with the two chocolate types. I might use half of the powdered sugar, and see if they taste less sweet overall. The bottom was a bit crumbly, might be because I used a half of a stick of butter less. I wasn’t sure if stirring or using a mixer would have been better? There was lil lumps, maybe my kids could have stirred it up better. Maybe they will hold up better if they are even colder, so i put them back in after cutting the bars. I might put less peanut butter in the chocolate next time. Gonna try these tweeks next time. Thanks for a great recipe, I will be sharing the treats with others!!

      • Christy Denney — Sun, 19 Apr 2020 @ 00:09:04 EDT Reply

        Thanks Nicolette. You definitely need all the butter so they aren’t crumbly.

29. maeve kilroy — Mon, 04 Jun 2018 @ 20:59:41 EDT Reply

    Does the pan have to be greased before I put the crust in?

    • Christy Denney — Thu, 07 Jun 2018 @ 21:29:21 EDT Reply

      No but it’s doesn’t hurt kist to make sure.

30. Natalie — Thu, 05 Apr 2018 @ 17:09:48 EDT Reply

    Have u ever tried crunchy peanut butter in the topping? Still using creamy in the crust?

    • Christy Denney — Fri, 13 Apr 2018 @ 17:25:42 EDT Reply

      Yes. It gives it great crunch!

31. Tony McClelland — Mon, 08 Jan 2018 @ 18:52:07 EST Reply

    AAA+++!!!
    These bars are really close to the real deal. After a few batches I’ve tweeked the topping to 1/3 cup PB and and milk chocolate chips instead of semi sweet.

32. Jennie Thomas — Mon, 18 Dec 2017 @ 17:49:27 EST Reply

    How do i keep the chocolate from separating from the peanut butter and graham cracker layer when i cut them?

    • Christy Denney — Wed, 20 Dec 2017 @ 23:33:16 EST Reply

      I’ve only had this problem if they are really cold. Try letting them sit out and get soft before cutting.

33. Jennifer — Mon, 16 Oct 2017 @ 09:06:20 EDT Reply

    To store them do u keep them in the refrigerator?

    • Christy Denney — Wed, 08 Nov 2017 @ 22:55:21 EST Reply

      You don’t have to.

34. Evie — Mon, 14 Aug 2017 @ 16:54:53 EDT Reply

    These bars are delicious! I would recommend chilling the crust before spreading on the chocolate topping. I put the topping on immediately after spreading the crust and had to be very careful not to let the layers mix. Not a terrible problem.

35. Ellice — Mon, 31 Jul 2017 @ 18:59:54 EDT Reply

    These were super easy and turned out so yummy!!! They will be great for holiday goodies:)?

    • Christy Denney — Sat, 12 Aug 2017 @ 00:20:33 EDT Reply

      Yes, perfect!

36. Michelle — Sat, 10 Jun 2017 @ 09:01:41 EDT Reply

    Soooo goood!! I added rice crispies to the gramcracker crust. Yum!! also, mixed dark chocolate with the semi sweet. This recioie was so quick and easy! Thank you😀

    • Christy Denney — Thu, 15 Jun 2017 @ 23:58:07 EDT Reply

      Ooh! I’ll have to try that!

37. Heather — Fri, 02 Jun 2017 @ 16:11:20 EDT Reply

    I made these and they turned out mushy too but I think what I did is melt the butter in a glass bowl, and then add the other ingredients to that bowl so everything including the peanut butter got a little over melted. I’m hoping after I chill them they will be fine!

    • Christy Denney — Fri, 16 Jun 2017 @ 00:11:17 EDT Reply

      They should be!

38. Nancy A'Hearn — Mon, 29 May 2017 @ 14:39:20 EDT Reply

    Can you use margarine instead of butter in this recipe?

    • Christy Denney — Sat, 17 Jun 2017 @ 21:38:25 EDT Reply

      I suppose you could although I’m not a fan of margarine.

39. Jen Jackson — Mon, 22 May 2017 @ 20:43:14 EDT Reply

    I had to nearly double the graham crackers, but it came out ok. More graham crackers or less butter next time and they’ll be perfect.

40. Orla — Wed, 17 May 2017 @ 17:53:31 EDT Reply

    What else could you use instead of Graham crackers?

    • Christy Denney — Tue, 23 May 2017 @ 23:48:05 EDT Reply

      Maybe Nilla wafers?

      • Tracia Hawthorne — Wed, 07 Jun 2017 @ 17:01:22 EDT Reply

        Yes you can use vanilla wafers. You can also use club crackers they might have a odd taste but you can still use them if you want. I use gram crackers they taste better. Yes I am a diabetic, but I was told by my diabetic nurse that I can have a treat once in a while.

    • Jayson — Mon, 23 Mar 2020 @ 13:59:18 EDT Reply

      I used cinnamon toast crunch cereal crushed up ad it was amazing

41. Peaches McGee — Sun, 23 Apr 2017 @ 13:18:44 EDT Reply

    Press the crumb mixture firmly to make a crust.

42. Summer — Sun, 16 Apr 2017 @ 16:15:12 EDT Reply

    I made these today and the bottom did not set right. Really mushy and hard to hold. Other then that they taste really good. Any suggestions on how to get the bottom firmer for the next time?

    • Christy Denney — Tue, 18 Apr 2017 @ 22:45:22 EDT Reply

      Did you refrigerate them?

43. Terri — Sun, 16 Oct 2016 @ 20:25:45 EDT Reply

    I made a batch yesterday, these are going on my that’s a keeper list. So good and so easy to make.
    Thank you Christy for the great recipe.

    • Christy Denney — Sat, 22 Oct 2016 @ 23:59:15 EDT Reply

      You are welcome!!

      • cindy — Thu, 05 Jan 2017 @ 13:49:02 EST Reply

        they arr perfect easy to make but since i live in germany i dont have graham crackes so i did it with buttercrackers came out super easy i wont have to ever make the regular reeses again 😄 thanks for the recipe

        • Christy Denney — Tue, 17 Jan 2017 @ 23:11:22 EST Reply

          You’re so welcome!

44. Dub — Sat, 05 May 2012 @ 22:15:20 EDT Reply

    These looked so good, I just HAD to make them last night! Took them to work today and, needless to say, the container came home empty…
    Soooooo gooooood 🙂

45. Kaublee — Tue, 21 Jun 2011 @ 22:39:46 EDT Reply

    I just made these! They are awesome!!!!!! I couldn’t believe how much they tasted like a peanut butter cup. Will add this recipe to my collection. :0)

46. Hannah — Wed, 25 Aug 2010 @ 02:15:57 EDT Reply

    These were AMAZING!!! Even better the 2nd day (if there are any left)…very easy, no oven…perfect for those hot summer days!

47. Si — Sat, 23 May 2009 @ 14:04:03 EDT Reply

    These look yummy. I haven’t ever tried making these with graham crackers…love your blog!

    • Cathy — Thu, 08 Feb 2018 @ 00:50:03 EST Reply

      The graham cracker crumbs are the secret ingredient. Who knew? These are so good I couldn’t stop eating them. Not a good thing!

      • Christy Denney — Sun, 11 Feb 2018 @ 22:26:43 EST Reply

        Hahahaha

48. Brett and Kristy — Wed, 20 May 2009 @ 01:43:31 EDT Reply

    These look soooo yummy! Of course, I will be trying them:)

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