Reese’s Pieces Bars Recipe

Jump To Recipe
Avatar Author's default profile picture
Jessie Published: June 7, 2021 Modified: June 7, 2021
Reese’s Pieces Bars Recipe

How To Make Reese’s Pieces Bars

Preparation: 5 minutes
Cooking: 30 minutes
Total: 35 minutes



  • ½cupbutter,softened
  • 2cupsbrown sugar
  • ½cuppeanut butter
  • 2large eggs
  • 1tbspvanilla
  • 2⅛cupflour
  • 1tspbaking powder
  • ½tspsalt
  • ¾cupReese’s Pieces
  • ½cupchocolate chips



    1. In a large bowl, combine butter and brown sugar. Add the peanut butter and stir to combine. Mix in the eggs and vanilla. Stir well.

    2. In a separate bowl, combine all dry ingredients. Stir into the batter.

    3. Pour in the Reeses pieces and chocolate chips. Gently mix.

    4. Evenly spread batter into a greased 9×13 pan.

    5. Bake at 350 for about 30 min or until an inserted toothpick comes out clean. Allow to cool.


    • Calories: 424.99kcal
    • Fat: 19.29g
    • Saturated Fat: 9.54g
    • Trans Fat: 0.34g
    • Monounsaturated Fat: 5.63g
    • Polyunsaturated Fat: 2.11g
    • Carbohydrates: 56.71g
    • Fiber: 1.74g
    • Sugar: 36.90g
    • Protein: 7.74g
    • Cholesterol: 52.74mg
    • Sodium: 178.30mg
    • Calcium: 82.92mg
    • Potassium: 173.41mg
    • Iron: 0.98mg
    • Vitamin A: 78.03µg
    • Vitamin C: 0.06mg
    Continue Reading Below
    Chat Bubble Icon Share your own special recipe
    Submit Your Own Recipe

    Have your own special recipe to share? Submit Your Recipe Today!

    Continue Reading Below
    Continue Reading Below

    Related Bars And Brownies Recipes

    Bars and Brownies

    Fudge Iced Brownies

    Decadent moist brownies are topped with an indulgent chocolatey fudge…
    Total 1 hr
    Bars and Brownies

    Millionaire Bars

    These millionaire bars truly live up to their name, given…
    Total 2 hrs 25 mins
    Bars and Brownies

    Cinnamon Chip Scones

    Filled with the warming flavors of cinnamon spice plus cinnamon…
    Total 1 hr 10 mins
    Continue Reading Below

    Leave a comment

    Replying to