Chocolate Peanut Butter Bars (Print Version)
# Ingredients:
→ Crust
01 -
16 ounces peanut butter sandwich cookies, crushed (reserve 8 to 9 cookies for topping)
02 -
8 tablespoons unsalted butter, melted
→ Chocolate Layer
03 -
1½ cups cold milk
04 -
3.9 ounces instant chocolate pudding mix
→ Peanut Butter Cream Cheese Layer
05 -
4 ounces cream cheese, softened
06 -
½ cup powdered sugar
07 -
½ cup creamy peanut butter
→ Whipped Topping Layer
08 -
8 ounces whipped topping
09 -
½ cup milk chocolate chips
10 -
½ cup peanut butter chips
11 -
Reserved crushed peanut butter sandwich cookies
# Instructions:
01 -
Preheat oven to 350°F. Lightly spray an 8x8-inch baking pan with nonstick cooking spray. In a small bowl, combine crushed cookies and melted butter until crumbs are fully coated. Press mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove from oven and allow crust to cool completely.
02 -
In a small bowl, whisk together instant chocolate pudding mix and cold milk until thickened using a handheld mixer or wire whisk. Spread pudding evenly over cooled crust using a spatula. Refrigerate while preparing next layer.
03 -
Beat softened cream cheese in a medium bowl with a hand mixer on medium-high speed until smooth, about 1 minute. Add creamy peanut butter and continue beating for 30 seconds to 1 minute until fully combined. Lower mixer speed to low and gradually add powdered sugar, mixing until incorporated.
04 -
Remove pan from refrigerator. Spread peanut butter cream cheese mixture evenly over chocolate pudding layer. Top with whipped topping and smooth evenly. Sprinkle milk chocolate chips, peanut butter chips, and reserved crushed cookies over the whipped topping. Cover and refrigerate for at least 2 hours before serving.
05 -
Cut into 2-inch by 2-inch squares and serve chilled.
# Notes:
01 -
Ensure cream cheese is at room temperature prior to mixing to avoid lumps. Use a food processor or rolling pin with a sealed bag to crush cookies effectively.