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Sally's Reeses Peanut butter cups

Course Snack
Servings 16 bars


  • ½ cup salted butter melted*
  • 1 cup graham cracker crumbs  about 8 full sheets
  • 1 cup confectioners' powdered esugar
  • ¾ cup + 2 Tablespoons creamy peanut butter (not natural style)
  • 1 cup semi-sweet chocolate chips


  • Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
  • In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in ¾ cup of peanut butter. Spread into prepared baking pan.
  • In a small bowl, microwave 2 Tbs of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
  • Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh stored in the refrigerator.  Serve chilled. (Setting them out for a few hours at room temperature for serving is OK.) Bars may be frozen up to 2 months. Thaw overnight in the refrigerator.


*Unsalted butter may be used instead - add 1/4 teaspoon salt with the peanut butter in step 2.