Reese’s Pieces Cookie Bars are everything you love about soft, chewy cookies and rich peanut butter candy, baked into easy slice-and-serve bars that are perfect for parties, lunchboxes, or late-night cravings. If you’re already obsessed with Reese’s Pieces Cookies and all things chocolate-peanut butter, this recipe will instantly become one of your go-to desserts.
These bars deliver that classic Reese’s vibe in a simple pan bake: no chilling dough, no scooping, just spread, bake, and slice. They’re thick, buttery, and loaded with crunchy peanut butter candies and melty chocolate chips in every bite. You can also easily spin the base recipe into Reeses Brownies, Home Made Reese Cups, Diy Reeses Cups, Healthy Reeses Cups, Reeces Peanut Butter Cup Ideas, Reeses Dessert platters, Reese Pieces Cookies variations, Protein Reeses Cups, or even Homemade Reese’s Eggs for holidays and gifting.
Nutritional Benefits
These Reese’s-inspired cookie bars are definitely a treat, but you can still make smart choices while enjoying them:
– Energy-dense: Great for sharing at gatherings, potlucks, or as a special dessert.
– Carbs for quick energy: Perfect after a long day or as a party sweet.
– Fat for satisfaction: Peanut butter and butter help these bars feel extra indulgent and filling.
– Protein boost: Peanut butter and eggs contribute a small amount of protein.
Here’s an approximate nutrition breakdown per bar (assuming 16 bars from a 9×13 pan):
| Nutrition | Per Bar (Approx.) |
|---|---|
| Calories | 430–480 kcal |
| Carbohydrates | 55–65 g |
| Protein | 6–8 g |
| Fat | 20–25 g |
| Saturated Fat | 10–13 g |
| Sugar | 35–45 g |
| Fiber | 1–2 g |
| Sodium | 200–300 mg |
You can lighten things up slightly by using less candy, swapping part of the all-purpose flour for whole wheat pastry flour, or using a natural peanut butter with no added sugar.
Ingredients & Substitutions
Here’s what you’ll need to make a pan of soft, chewy Reese’s Pieces Cookie Bars:
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| Unsalted butter | Adds richness, moisture, and classic cookie flavor | Salted butter (reduce added salt), or baking margarine (texture may change slightly) |
| Brown sugar | Sweetness, moisture, and chewiness | Light or dark brown sugar; in a pinch, white sugar + a little molasses |
| Granulated sugar | Sweetness and crisp edges | All brown sugar for extra chew; coconut sugar for a deeper flavor |
| Creamy peanut butter | Signature peanut flavor and soft texture | Natural peanut butter (stir well), almond butter, or sunflower seed butter |
| Eggs | Bind the dough and add structure | Flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg) for a vegan option |
| Vanilla extract | Enhances overall flavor | Vanilla paste or almond extract (use less; it’s strong) |
| All-purpose flour | Forms the base structure of the bars | Gluten-free all-purpose blend (1:1); up to 25% whole wheat flour |
| Baking powder | Helps the bars rise slightly | 1/4 tsp baking soda + 1/2 tsp cream of tartar (for 1 tsp baking powder) |
| Baking soda | Aids browning and texture | Skip only if absolutely necessary; bars will be denser |
| Salt | Balances sweetness and enhances flavor | Fine sea salt or kosher salt (adjust to taste) |
| Reese’s Pieces candies | Crunch, color, and intense peanut butter candy flavor | Peanut butter chips or M&Ms if you’re out of Reese’s |
| Semi-sweet chocolate chips | Melty chocolate pockets in every bite | Milk, dark, or white chocolate chips; chopped chocolate bars |
Equipment Needed
– 9×9 or 9×13 baking pan (9×9 for thicker bars, 9×13 for thinner)
– Parchment paper or nonstick spray
– Large mixing bowl
– Medium mixing bowl
– Electric hand mixer or stand mixer (optional but helpful)
– Rubber spatula or wooden spoon
– Measuring cups and spoons
– Cooling rack
– Sharp knife for slicing bars
Step-by-Step Instructions
Reese’s Pieces Cookie Bars come together quickly and are much easier than scooping tray after tray of cookies—and if you love classic Reese’s Pieces Cookies, this method gives you all the same flavor with half the effort.
1. Prep your pan and oven
– Preheat your oven to 350°F (175°C).
– Line your baking pan with parchment paper, leaving some overhang for easy lifting, or grease it well with butter or nonstick spray.
2. Cream butter, sugars, and peanut butter
– In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy, 2–3 minutes.
– Add the creamy peanut butter and mix until completely combined and smooth.
3. Add eggs and vanilla
– Beat in the eggs one at a time, mixing well after each addition.
– Stir in the vanilla extract. The mixture should look thick, glossy, and smooth.
4. Combine dry ingredients
– In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
– Add the dry mixture to the wet ingredients in two additions, mixing on low speed or by hand just until no streaks of flour remain. Do not overmix.
5. Fold in candies and chocolate chips
– Gently fold in most of the Reese’s Pieces and chocolate chips, reserving a small handful of each for sprinkling on top.
– The dough will be thick and chunky—this is exactly what you want for rich, bakery-style bars.
6. Spread and top
– Transfer the dough to your prepared pan.
– Use a spatula or your fingertips to press it evenly into all corners of the pan.
– Sprinkle the reserved Reese’s Pieces and chocolate chips evenly over the top and press them lightly into the surface so they stick.
7. Bake the bars
– Bake at 350°F:
– About 20–24 minutes for a 9×13 pan, or
– About 24–28 minutes for a thicker 9×9 pan.
– The edges should be lightly golden and set, and the center should look just barely underdone—this keeps the Reese’s Pieces Cookie Bars soft and chewy as they cool.
8. Cool and slice
– Place the pan on a cooling rack and let the bars cool completely in the pan for clean slices.
– Once cool, lift the bars out using the parchment overhang and cut into squares or rectangles.
Troubleshooting & Pro Tips
– Bars too dry or crumbly
– Usually caused by overbaking or too much flour.
– Bake just until the center is slightly soft and a toothpick comes out with a few moist crumbs, not fully dry.
– Spoon and level flour instead of packing it into the cup.
– Greasy bars
– Check that your peanut butter isn’t overly oily and that you measured butter accurately.
– Natural peanut butter should be well-stirred before using.
– Bars not setting in the center
– If the top is browning too quickly but the center is still raw, tent the pan loosely with foil and continue baking a few more minutes.
– Make sure your oven is fully preheated and using the correct rack (center is best).
– Candy cracking or melting oddly
– Press most of the Reese’s Pieces just under the surface instead of leaving them fully exposed.
– Add a few extra candies on top during the last 5 minutes of baking to keep their color bright.
– Want a more “brownie-like” version?
– Reduce the flour slightly and bake in a smaller pan for thicker, fudgier bars—almost like peanut butter Reeses Brownies.
– For extra peanut butter punch
– Drizzle melted peanut butter or warm peanut butter chips over cooled bars.
– Sprinkle with a pinch of flaky sea salt for a gourmet touch.
Storage & Make-Ahead Tips
– Room temperature
– Store sliced bars in an airtight container at room temperature for 3–4 days.
– Place parchment between layers to keep the tops from sticking.
– Refrigerator
– For a slightly firmer, fudgier texture, store in the fridge for up to 1 week.
– Let them sit at room temperature for 10–15 minutes before serving for softer bites.
– Freezer
– Freeze cut bars on a baking sheet until firm, then transfer to a freezer-safe bag or container.
– They keep well for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
– Make-ahead dough
– Prepare the dough, press it into the pan, cover tightly, and refrigerate for up to 24 hours before baking.
– Let the pan sit at room temperature for about 20–30 minutes while you preheat the oven, then bake as directed.
Conclusion
Reese’s Pieces Cookie Bars are the ultimate treat for peanut butter and chocolate lovers—easy to mix, simple to bake, and endlessly customizable for holidays, parties, or just a cozy movie night at home. If you’re already a fan of Reese’s Pieces Cookies or love experimenting with fun Reeces Peanut Butter Cup Ideas, this one-pan dessert will quickly become a staple in your baking rotation, right alongside favorites like Reeses Dessert platters, Protein Reeses Cups, and Homemade Reese’s Eggs for special occasions.
FAQ
Can I double the recipe?
Yes. Bake it in a large rimmed baking sheet, and start checking a bit earlier since thinner bars bake faster.
Can I make these gluten-free?
Use a 1:1 gluten-free all-purpose flour blend and check that your candies and chocolate are certified gluten-free.
Do I have to use peanut butter?
No. You can swap in almond butter or sunflower seed butter, but the flavor will be slightly different while still delicious.
How do I make them a little healthier?
Use natural peanut butter, cut the candy amount slightly, swap some flour for oats or whole wheat pastry flour, and consider a smaller serving size.
If you like to pair fun party snacks with desserts like this, you’ll also love serving them alongside an easy game-day style spread such as this Reeses Dessert–inspired snack board idea for your next gathering.
Follow me on Pinterest for more Reese’s Pieces Cookie Bars.
