Copycat Reeses Peanut Butter No Bake Bar Recipes

Steps:

• 1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
• 2. Pour peanut butter mixture into a 9 x 13 pan.
• 3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
• 4. Refrigerate bars for one hour. Cut while bars are still cool.

Steps:

• Combine all ingredients, except chocolate chips in a bowl. Mix until smooth and creamy.
• Press this mixture into a 9x13 pan.
• Melt chips in microwave 1 to 2 minutes, stirring until smooth. Pour over peanut butter mixture.
• Refrigerate one hour. Cut into 36 bars, 1" by 2".

Steps:

• In a small bowl, mix the salt, peanut butter and powdered sugar until firm.
• Melt the chocolate chips in a double boiler over hot, not boiling water (OR you can melt them in the microwave for about two minutes, stirring midway).
• Grease muffin-tin cups and spoon some chocolate into each, filling halfway.
• With the back of a spoon, draw the chocolate up the edges of each cup until all sides are coated.
• Cool in the refrigerator until firm.
• Spread about a teaspoon of peanut butter mixture onto the chocolate in each cup, leaving room for the final chocolate layer.
• Pour some chocolate (I imagine you will need to re-heat it) onto the top of each candy and spread it to the edges.
• Let sit at room temperature or covered in the refrigerator.
• Turn out of pan when firm.