Description
These NO BAKE Chocolate Peanut Butter Dream Bars are a heavenly layered dessert that combines peanut butter sandwich cookies, chocolate pudding, a creamy peanut butter & cream cheese layer, and a fluffy topping of Cool Whip or stabilized whipped cream. Finished with cookie crumbs and chocolate-peanut butter chips, they are the ultimate indulgence for any sweet tooth!
Ingredients
Crust:
- 16 oz peanut butter sandwich cookies (Nutter Butters), divided
- 4 tablespoons butter, melted
Cream Cheese Peanut Butter Layer:
- 6 oz cream cheese, room temperature
- ½ cup confectioners’ sugar
- ⅓ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
- 1 cup Cool Whip (from 8 oz), divided
Chocolate Pudding Layer:
- 3.9 oz instant chocolate pudding
- 1 ½ cups milk
Topping:
- Remaining 7 oz Cool Whip
- ¼ cup milk chocolate chips
- ¼ cup peanut butter chips
- Remaining cookies, broken
Instructions
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Prepare Crust:
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Finely crush 20 cookies using a blender or food processor.
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Melt butter in a medium microwave-safe bowl.
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Mix crushed cookies with melted butter until well combined.
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Press mixture into an 8×8-inch baking dish. Freeze for at least 30 minutes to set.
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Make Chocolate Pudding:
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Combine pudding mix with 1 ½ cups milk in a small bowl.
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Refrigerate to allow it to set.
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Prepare Cream Cheese Peanut Butter Layer:
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In a mixing bowl, beat cream cheese, confectioners’ sugar, peanut butter, and vanilla until smooth.
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Fold in 1 cup Cool Whip until blended.
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Assemble Layers:
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Spread dollops of cream cheese mixture over the cookie crust evenly.
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Layer dollops of chocolate pudding on top of the cream cheese and gently spread.
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Spread remaining Cool Whip evenly over pudding.
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Set and Decorate:
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Refrigerate for 2 hours, then freeze for 30 minutes for easier slicing.
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Break remaining cookies in a plastic bag and sprinkle over top with chocolate and peanut butter chips just before serving.
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Notes
- Serving: Slice into neat squares for individual servings. Ideal as a party dessert or after-dinner treat.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 1 month if you want them extra firm.