Bun Bars Recipe

I don’t know if you’ve ever tried or if you even remember Bun Bars, but these delicious peanut butter and chocolate treats are making a comeback!

I like to make these in a baking dish, which you can slice when it’s chilled and set.

Another great option, though, is to use a muffin tray and make single servings. They look almost like Reese’s Peanut Butter Cups, but they have more texture.

Try them with a hot cup of vanilla coffee!

How To Make Bun Bars

This recipe is enough for about 12 portions.


  • 340 grams of Semisweet Chocolate Chips (2 cups)
  • 340 grams of Butterscotch Chips (2 cups)
  • 625 grams of Creamy Peanut Butter
  • 155 ml of Milk (2/3 cups)
  • 225 grams of Butter (1 cup)
  • 1 pack of Instant Vanilla Pudding 
  • 900 grams of Powdered Sugar (2 pounds)
  • 375 grams of Salted Peanuts (3 cups)


  1. Grease and line a 9 x 13-inch baking pan with cooking spray and parchment paper.
  2. Pour 2-3 inches of water into a tall pot and bring to a low simmer.
  3. Put the chocolate chips, butterscotch, and peanut butter into a large bowl and place it over the water bath.
  4. Stir slowly until the chocolate and butterscotch chips are melted, and the mixture is smooth.
  5. Pour half of the mixture into the baking pan and place the pan into the freezer.
  6. Set the bowl aside and turn off the heat.
  7. In a medium pot, add the butter, and place over medium heat until it’s melted. 
  8. Pour the pudding and milk into the butter, stir, and then bring to a boil. 
  9. Stir and boil for one minute, then remove from the heat and add the powdered sugar. 
  10. Carefully blend this mixture until it’s smooth, then pour over the chocolate layer in the baking pan.
  11. Put the tray back in the freezer to harden.
  12. Add another 2 inches of water to the pot and bring back to a simmer. 
  13. Place the bowl back on the heat and stir until the chocolate and peanut butter mixture is melted.
  14. Remove the bowl from the heat and pour in the peanuts.
  15. Stir until the nuts are completely coated.
  16. Pour the chocolate and peanuts over the pudding mixture and chill in the fridge until set.

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