Bun Bars

Nancy 0

"A no-bake, peanut butter, chocolate, butterscotch and peanut bar."

Ingredients {{adjustedServings}} servings 1003 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1003 kcal
  • 50%
  • Fat:
  • 77.4 g
  • 119%
  • Carbs:
  • 63.8g
  • 21%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 809 mg
  • 32%

Based on a 2,000 calorie diet

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  1. Melt butterscotch and chocolate chips and peanut butter until smooth on low to medium heat. Spread half of mixture into the bottom of 9 x 13 inch pan. Chill until hard in freezer.
  2. Melt butter, add instant pudding and milk, boil one minute. Add confectioners' sugar and mix well. It will look funny, but it will mix together.
  3. Put on top of chocolate layer. Chill in the freezer until hard.
  4. Add peanuts to rest of chocolate mixture and spread on top of vanilla layer. Chill in freezer 1 hour until set. Keep in refrigerator until served.
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Reviews 4

  1. 5 Ratings


Just wanted to agree with previous reviewer that it is DEFINITELY 2 pounds of powdered sugar. I use the recipe below - it makes a lot but I think people looking to recreate an old favorite might need to make the couple of changes as I have below! 12 ounces of chocolate chips 12 ounces butterscotch chips 18 ounces creamy peanut butter 1 cup margarine 6 ounce package of vanilla pudding (not instant) 2/3 cup milk 2 pounds powdered sugar 1 pound salted dry roasted peanuts Melt chips with peanut butter. Spread half of this mixture on the bottom of a greased cookie sheet and chill. Combine margarine, milk and uncooked pudding powder. Boil 1 minute. Add 2 pounds of sifted powdered sugar. Spread over chilled base and chill again. Then add 1 pound of peanuts to remaining chocolate mixture and spread on top of base. Cool again. Cut into very small squares. Store in refrigerator or freezer. Serve at room temperature. Note: I divide filling mixture after powdered sugar is added and stir in 1 teaspoon maple flavoring and 1 teaspoon vanilla extract to each half

Joan Molling

I'd like to point out an error in this recipe. I believe it should be 2 lbs. of powdered sugar and not 2 T. That is the way I've seen it printed in several of the community/church cookbooks I own as well as on various web sites. I made this to try and recreate a childhood favorite. They are extremely sweet, but tasty. The recipe I used calls for a jellyroll pan. You can cut them very small and it makes a huge amount. They do freeze very well.


Also , I used the cook and serve pudding instead of instant and it works much better. And agree with earlier post that it is 2 lbs of powered sugar which equals 6 cups.