Description
Peanut Butter Dream Bars are a luscious no-bake dessert featuring layers of chocolate pudding and creamy peanut butter atop a buttery cookie crust, topped with fluffy whipped topping and chocolate-peanut butter chips for a perfect sweet and salty indulgence.
Ingredients
Scale
Crust
- 2 packages peanut butter sandwich cookies (about 40–45 cookies)
- 12 tablespoons unsalted butter, melted
Chocolate Layer
- 3 cups cold milk
- 2 (5.1 oz) boxes instant chocolate pudding mix
Peanut Butter Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 16 ounces Cool Whip (or whipped topping), divided
Topping
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
- Optional toppings: crushed pretzels, caramel drizzle, sea salt flakes
Instructions
- Prepare the crust: Crush the peanut butter sandwich cookies into fine crumbs either using a food processor or by hand in a zip-top bag. Mix the crumbs thoroughly with the melted butter until evenly combined. Press this mixture firmly into the bottom of a 9×13-inch pan to form an even crust. Chill the crust in the refrigerator for 15 minutes to set.
- Make the chocolate layer: In a large bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until the mixture thickens. Immediately spread this thickened pudding evenly over the chilled cookie crust. Place back in the refrigerator to chill while you prepare the next layer.
- Prepare the peanut butter layer: In a separate bowl, beat the softened cream cheese, powdered sugar, and creamy peanut butter together until smooth and creamy. Gently fold in half of the Cool Whip to lighten the mixture. Carefully spread this peanut butter mixture evenly over the chocolate pudding layer.
- Add the topping: Spread the remaining Cool Whip evenly over the peanut butter layer for a light and airy top. Sprinkle the surface generously with milk chocolate chips and peanut butter chips. Optionally add crushed pretzels, a drizzle of caramel, or sea salt flakes for extra texture and flavor contrast.
- Set the bars: Refrigerate the assembled dessert for at least 2 hours to allow all the layers to set firmly. Once set, slice into 16 generous squares and serve chilled for best texture and flavor.
Notes
- For easier cookie crushing, place cookies in a sturdy zip-top bag and crush with a rolling pin or use a food processor.
- Use full-fat cream cheese for richest flavor and texture.
- Ensure the milk is cold to help pudding set properly and quickly.
- The dessert is best served chilled but can be stored covered in the refrigerator for up to 3 days.
- Optional toppings like crushed pretzels add a nice crunch and balance the sweetness.
