Description
These No-Bake Chocolate Peanut Butter Pie Bars are incredibly easy to make and sure to please the chocolate and peanut butter lovers in your life.
Prep time does not include chill time for the peanut butter filling. Cook time is 5 minutes on the stovetop to warm the cream for the chocolate sauce.
From Brenda Score of A Farmgirl’s Dabbles.
Ingredients
- FOR THE CHOCOLATE CRUST:
- 30 Regular Oreo Cookies
- 5 Tablespoons Unsalted Butter, melted
- FOR THE PEANUT BUTTER FILLING:
- 2 cups Creamy Peanut Butter
- 16 ounces, weight Cream Cheese, Softened And At Room Temperature
- 2 cups Powdered Sugar
- 1 Tablespoon Pure Vanilla Extract
- ⅛ teaspoons Kosher Salt
- 12 ounces, weight Whipped Topping (Such As Cool Whip), Thawed
- FOR THE TOPPINGS (optional):
- 1 cup Semi-Sweet Chocolate Chips
- 2 Tablespoons Creamy Peanut Butter
- ½ cups Heavy Whipping Cream
- Oreo Cookies, Quartered
- Mini Peanut Butter Cups, Halved
Preparation
For the chocolate crust:
Line a 13 x 9 inch pan with foil, with ends of foil extending over the two long pan sides. In a food processor, pulse Oreos (whole, do not remove the filling) until finely ground. Drizzle in melted butter and blitz a few more times to evenly combine. Press onto bottom of prepared pan. Place pan in freezer for 10 minutes while preparing the filling.
For the peanut butter filling:
In a large bowl, beat peanut butter and cream cheese until smooth. Add powdered sugar, vanilla, and salt, and beat until smooth. With a rubber spatula, fold in whipped topping until completely combined. Spread filling evenly onto the top of the chilled chocolate crust. Chill for at least a couple hours or overnight.
For the toppings (optional):
Add chocolate chips and peanut butter to a small to medium-sized heat-proof bowl. In a saucepan over medium to medium-high heat, bring cream to a rolling simmer. Pour cream over the chocolate chips and peanut butter and let sit for 5 minutes. Then whisk until mixture is completely smooth. Let cool until mixture is just warm, but still nicely fluid.
Use a spoon to drizzle chocolate over individual bars or add chocolate to a plastic baggie, snip off a small piece of the baggie’s corner, and “pipe” chocolate over the bars. Finish by adding a piece of Oreo cookie and a few halved mini peanut butter cups to the top.
This dessert keeps very well in the refrigerator for a few days and can easily be made a day before serving. This is a very sweet dessert. The recipe yields 24 large bars, sized for those with bigger sweet tooths, or 35 smaller bars.
