Reeses Squares - 5 Ingredients & No Bake (Reese's)

"These bars are EXTREMELY RICH and not for people with a fear of CHOCOLATE and PEANUT BUTTER (if those people actually exist)!!! Very easy no bake 5 ingredient recipe!"
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by May I Have That Rec photo by May I Have That Rec
photo by kjambor photo by kjambor
Ready In:
36 bars




  • Combine graham crumbs, sugar and peanut butter and mix well.
  • Blend in melted butter until well combined.
  • Press mixture evenly into a 9 x 13 inch pan.
  • Melt chocolate chips in microwave or in double boiler.
  • Spread over peanut butter mixture.
  • Chill until just set and cut into bars (these are very hard to cut if the chocolate gets "rock hard".

Questions & Replies

  1. Why is May receipe not hard does need to set for a while?
  2. Can coconut oil be substituted for the butter?
  3. Thank you for sharing this recipe. I had lost my recipe for this delicious treat and have had to tell people I couldn't make for them. They are so yummy.
  4. What brand/type of peanut butter did you use?
  5. The recipe calls for 1 lb confectioners' sugar (3 to 3 1/2 cups). Ok, 1 pound = 16oz that = 2 cups, so which is it, 2 cups or (3 to 3 1/2 cups)?


  1. Well, these were really fantastic. Easy to make and easy to eat. I lined my baking pan with a sheet of baking paper before pressing the mixture into the pan. After pouring in the chocolate I let it sit on the counter until the chocolate was just firm. Then I lifted the whole thing out of the pan and it cut very easily into bite sized squares which I then refridgerated. We don't have Reeses cups here in Aus (that I know of) but judging by the response I had when I took these to a party last night, Reeses would do very well here! I would serve these in small squares with coffee.
  2. Oh, yes! These squares rocked my world! Amazingly delicious! They taste exactly like Reese's when you eat them at room temperature. If you eat them right out of the fridge, the texture isn't quite right. (Well, unless you usually refrigerate your Reese's Peanut Butter Cups, I guess. ;) ) I did have a little trouble getting them out of the pan, so next time (and trust me, "next time" will be very soon) I will line the pan with waxed paper first, and lift the whole thing out before cutting. Thank you so much for posting this recipe! I know I will make this again and again! :)
  3. There is no way this recipe could rate less than 5 stars! Greyghost is right! These DO taste exactly like Reeses! These were so incredibly easy to do. I made almost the entire recipe in my food processor and there was no mess! These are fantastic and will undoubtedly be made again and again and again........Thanks for an excellent recipe, Karen!
  4. I'm sorry to say I was very disappointed in these. The ingredients and directions are quite easy to follow, but the result was to my taste nothing like a "Reese's", instead it was overwhelmingly sweet, and not inexpensive to make at about $5.00 a batch. Since I've received so many unhelpful votes on my original review and this recipe is still getting raves, I decided to try again, and test it with a Reese's expert, my dad(the man who could eat a box of the mini reeses in one evening). This only change I made was to use a 15 x 10 pan, to thin out the base. This change alone made it worthy of another star. My "expert" said it wasn't good enough to be a true Reese's because it didn't have chocolate on the bottom, but he liked the over all taste and texture. I think a little more chocolate, maybe another cup of chips, because of the thinner base would be in order.
  5. Yep.. Ditto.. very good recipe. I had trouble with the chocolate cracking too.. so next time I'll try leaving them on the counter after taking them out of the fridge before I cut them. I used semi-sweet chips, too as that was all I had in the freezer.


  1. I added a cap full of vegetable oil to the milk chocolate and it was less hard but still solid. Almost exactly reeses cup chocolate. Always melt milk chocolate over boiling water or it will burn. Also one small 16.3 oz jar of peanut butter is a cup and a half so easy measuring there. I used a little less sugar. Next time i will try ritz crackers and also attempt using splenda to see how that turns out.
  2. These were delicious. I reduced the sugar to about 2 cups (could pbly reduce to 1 1/2) and reduced the butter to 1/2 cup. As I was mixing, I would taste and check consistency to see what I wanted and that's how I came up with the measurements. Still a tad too sweet but very very good. I melted the chocolate in a metal bowl on top of a pot of boiling water and the chocolate came out very silky and smooth.
  3. I substitute powdered milk for half of the powdered sugar. Tastes the same, but a bit more wholesome.
  4. Line baking pan before use.
  5. I use white chocolate chips.


<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=;current=cookieswapparticip.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /> <br /><img src= border=0 alt=Photobucket /> <br /> <br /><a href=;current=09holidayparticipationbanner.jpg target=_blank><img src= border=0 alt=Photobucket /></a></p>
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