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There awesome n a easy recipe to fallow.family loves them.
Unfortunately you cannot have peanut butter for Passover. So you really can’t make this recipe.
Why not? I am not familiar with all Kashrut rules, so I am wondering. Could you use almond butter?
they are so good!
Can you recommend some peanut butter brands to try?
Reeses Peanut Butter Cups are the #1 selling candy bar during the Halloween holiday. They are so good, So Im saving this recipe.
I can’t have honey. Can you substitute maple syrup for the honey?
Hi Sarah, I haven’t tried it with maple syrup, but if you do, please let us know how it turns out for you!
Maple syrup was fine. These bars are delicious! Thank you.
Has anyone tried using sunbutter instead of peanut butter? (We have a nut allergy in the house)
Is there a way to do this using cocoa powder instead of chocolate chips
There might be a way, but you’d have to find a Passover-friendly frosting that would hold its shape when the contents of the pan was cut into bars. You might try the topping from the Decadent Passover Brownie Cupcakes on my blog, although I’m not sure about the amount in the recipe fitting the surface of the peanut butter bars. You would need about 1 1/2 cups of frosting. Please let us know if you try this.
Question: Could you “technically” make homemade reese cups with this recipe? Just put a bit of chocolate in the bottom of a well sprayed mini muffin tin and go from there?
*blush* forgot to add my site url betterbelle.wordpress.com
I don’t see why your idea wouldn’t work. Of course, it would be a bit more work!
Let us know if you try it.
Yes, you can! You’ll need to make at least 1.5 times or 2 x the chocolate! Pour a thicker layer of chocolate on the bottom, and Chill til very hard, then gently pat in the filling. Pour a thinner layer of chocolate on top!
I am a big fan of Whittakers peanut butter chocolate. A fairly recent thing in New Zealand. Like Reece’s but not quite as salty. Have just made some of these & waiting for them to,come out of the fridge to test them out!
Does anyone have an idea of approximately how many graham crackers you need to get 1 1/4 cups of graham cracker crumbs?
9 to 10.
We just can’t stop eating these chocolate peanut butter bars. I made this last night. And once we tasted one, we couldn’t stop until we devoured the whole batch.
I guess I forgot to add to my recipe the caveat about the addictive nature of these bars! Unfortunately, I haven’t yet discovered an antidote. So glad you like them.
I do not have a processor; will a hand blender work for this?
I think the dough will be too thick for a hand blender. But you can crush the crackers with a rolling pin or bottle (put them in a plastic bag and run the rolling pin over them). Then mix everything by hand with a wooden spoon or your hands.
What would the shelf life of this be?
All the substitutions to make these kosher for Passover are fine except peanut butter at Passover is not used by Ashkenazi Jews.
Thank you for your comment. The inclusion of peanut butter in a Passover recipe has generated a number of comments and questions. I have addressed this issue–which truly has no single correct answer–on my blog
And chocolate chips unless they’re certified kosher for Pesach. Oh well, guess I won’t make these.
I actually found a couple of brands of Passover-certified chocolate chips, mini and regular, on the shelf of our local Save-Mart in Sacramento! They are the real thing, just without the soy that would render them forbidden for Passover use. Shopping early is the key, but there are also options available online.
You could also use melted coconut oil instead of butter, which would be delicious as well as parve (good for both milk and meat meals).
I haven’t baked with this kind of oil, but it certainly sounds like a good option if it has kosher certification.
I’m just curious. What’s the difference if I melt chocolate over simmering water on the stove or in the microwave?
The method for melting the chocolate is up to you. I prefer the stove-top approach because I can keep track of the progress of the melting without having to open and close the microwave door and reset it each time.
My mother makes a version of these, and I crave them regularly. Her recipe, though, involves corn flakes and Karo syrup (a sure tip-off she’s a southerner), as well as simmering the concoction on the stove. She just sprinkles the chocolate chips on the warm peanut-butter base and after they’re melted (in about 3 minutes), spreads it smooth with a butter knife. Anyway, I’ve lost her recipe so it’s great to have an alternative. Thanks!