Ingredients
- For the crust:
- 16 oz peanut butter sandwich cookies (such as Nutter Butters)
- 4 tablespoons unsalted butter, melted
- For the peanut butter layer:
- 6 oz cream cheese, room temperature
- 1/2 cup confectioners’ sugar
- 1/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- For the chocolate layer:
- 1 (3.9 oz) package instant chocolate pudding mix
- 1 1/2 cups cold milk
- For the topping:
- 1 cup whipped topping
- 1/4 cup chocolate chips
- 1/4 cup chopped roasted peanuts (optional)
Instructions
- Pulse peanut butter sandwich cookies in a food processor until fine crumbs form.
- Add melted butter and pulse until mixture resembles wet sand.
- Press crumbs firmly into a 9×9-inch baking dish. Refrigerate 20 minutes to set.
- Beat cream cheese until smooth and creamy.
- Add confectioners’ sugar, peanut butter, and vanilla. Beat until smooth.
- Fold in 1 cup whipped topping until light and fluffy.
- Spread peanut butter mixture evenly over chilled crust. Refrigerate.
- Whisk chocolate pudding mix and cold milk for about 2 minutes until thickened.
- Spread pudding evenly over peanut butter layer.
- Top with remaining whipped topping and smooth evenly.
- Sprinkle chocolate chips and chopped peanuts if desired.
- Refrigerate at least 2 hours until fully set before slicing.
Notes
- Chill thoroughly for clean slices.
- Use regular creamy peanut butter for best texture.
- Store covered in refrigerator up to 4 days.
- Freeze up to 2 months and thaw overnight in refrigerator.
- Wipe knife clean between cuts for neat bars.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 35 mg
