Description
Indulge in a no-bake treat that combines creamy layers of chocolate and peanut butter over a crunchy cookie crust.
Ingredients
Scale
- 16 oz peanut butter sandwich cookies
- 4 tablespoons butter, melted
- 6 oz cream cheese, room temperature
- ½ cup confectioners’ sugar
- â…“ cup creamy peanut butter
- ½ teaspoon vanilla extract
- 8 oz Cool Whip, divided
- 3.9 oz instant chocolate pudding mix
- 1 ½ cups milk
- ¼ cup milk chocolate chips
- ¼ cup peanut butter chips
Instructions
- Finely crush 20 peanut butter sandwich cookies and mix with melted butter. Press firmly into an 8 x 8-inch pan and freeze for 30 minutes.
- In a bowl, whisk together the chocolate pudding mix and milk until smooth and thick, then refrigerate until fully set.
- Beat cream cheese until smooth, then add confectioners’ sugar, creamy peanut butter, and vanilla extract. Mix until creamy.
- Gently fold 1 cup of Cool Whip into the peanut butter mixture until light and fluffy.
- Spread the peanut butter cream mixture over the crust, then add the chilled chocolate pudding layer, and top with remaining Cool Whip.
- Chill in the refrigerator for 2 hours and then freeze for an additional 30 minutes before slicing.
- Sprinkle crushed cookies, milk chocolate, and peanut butter chips on top before serving.
Notes
Allowing layers to set properly is crucial for maintaining the structure of the bars.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg