Peanut Butter Cup Bars
User Reviews
4.7
42 reviews
Excellent
Peanut Butter Cup Bars
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These bars make for the perfect afternoon snack
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Ingredients
- ½ cup butter unsalted
- 1¾ cups powdered sugar
- 1 cup peanut butter smooth
- ¾ cup graham cracker crumbs
- ¼ cup butter unsalted
- ½ cup milk chocolate chips or chopped chocolate
Instructions
- 1. Line an 8x8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.
- 2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.
- 3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.
- 4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.
Nutrition Information
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Calories
256kcal
(13%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
23mg
(8%)
Sodium
118mg
(5%)
Potassium
114mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
280IU
(6%)
Calcium
18mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 16bars
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 23mg | 8% |
| Sodium | 118mg | 5% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 280IU | 6% |
| Calcium | 18mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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