Chocolate Peanut Butter Dream Bars
These No-Bake Chocolate Peanut Butter Dream Bars are the ultimate indulgence! Made with a buttery peanut butter cookie crust, a rich peanut butter cheesecake layer, and silky chocolate pudding, all topped with whipped cream and chocolate-peanut butter toppings. This easy, layered dessert is perfect for parties, potlucks, or whenever you crave a sweet treat.
Equipment
- 8×8-inch square baking pan
- Parchment paper
- Food processor or rolling pin (to crush cookies)
- Mixing bowls (small & medium)
- Electric hand mixer or stand mixer
- Silicone spatula
- Offset spatula (for smooth layering)
- Measuring cups and spoons
Ingredients
- For the Crust
- 16 oz peanut butter sandwich cookies Nutter Butters
- 4 tbsp unsalted butter melted
- For the Peanut Butter Cheesecake Layer
- 6 oz cream cheese room temperature
- ½ cup confectioners’ sugar
- ⅓ cup creamy peanut butter
- ½ tsp pure vanilla extract
- 1 cup Cool Whip or homemade stabilized whipped cream
- For the Chocolate Pudding Layer
- 3.9 oz instant chocolate pudding mix
- 1 ½ cups cold milk
- For the Topping
- Remaining Cool Whip about 1 cup
- ¼ cup milk chocolate chips
- ¼ cup peanut butter chips
- Remaining peanut butter cookies crushed
Instructions
- Step 1: Prepare the Crust
- Crush 20 peanut butter sandwich cookies using a food processor or rolling pin.
- Melt 4 tablespoons of butter and mix with the crushed cookies until fully combined.
- Press the mixture firmly into an 8×8-inch baking pan lined with parchment paper.
- Freeze the crust for at least 30 minutes to set.
- Step 2: Make the Chocolate Pudding
- In a bowl, whisk together the chocolate pudding mix and 1 ½ cups of cold milk.
- Refrigerate the pudding while preparing the next layer.
- Step 3: Prepare the Peanut Butter Cheesecake Layer
- In a mixing bowl, beat together the cream cheese, confectioners’ sugar, peanut butter, and vanilla extract until smooth.
- Gently fold in 1 cup of Cool Whip until fully combined.
- Step 4: Assemble the Layers
- Remove the crust from the freezer. Spread the peanut butter cheesecake mixture evenly over the crust using an offset spatula.
- Gently spread the chocolate pudding over the cheesecake layer.
- Top with the remaining Cool Whip, smoothing it evenly.
- Refrigerate for at least 2 hours (or overnight for best results).
- Step 5: Add Toppings & Serve
- Before serving, crush the remaining cookies and sprinkle them over the dessert.
- Add the milk chocolate chips and peanut butter chips for extra flavor.
- Slice into squares and enjoy!
Notes
For a larger batch: Double the recipe and use a 9×13-inch baking dish.
For a homemade alternative: Swap Cool Whip with stabilized whipped cream.
Make it gluten-free: Use gluten-free peanut butter cookies instead.
Storage: Keep covered in the refrigerator for up to a week or freeze for up to 2 months.
For a homemade alternative: Swap Cool Whip with stabilized whipped cream.
Make it gluten-free: Use gluten-free peanut butter cookies instead.
Storage: Keep covered in the refrigerator for up to a week or freeze for up to 2 months.