Here’s the full, step-by-step recipe for these rich and creamy No-Bake Peanut Butter Dream Bars 🥜🍫
🥜 Peanut Butter Dream Bars (9×13 Pan)
🛒 Ingredients
Crust
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16 oz peanut butter sandwich cookies (about 1 standard package)
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½ cup unsalted butter, melted
Chocolate Layer
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1 (3.9 oz) box instant chocolate pudding mix
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1½ cups cold milk
Peanut Butter Cream Layer
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4 oz cream cheese, softened
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½ cup powdered sugar
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½ cup creamy peanut butter
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8 oz whipped topping (Cool Whip), thawed
Topping
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½ cup milk chocolate chips
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½ cup peanut butter chips
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Crushed peanut butter sandwich cookies (optional garnish)
👩🍳 Instructions
1️⃣ Make the Crust
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Crush peanut butter sandwich cookies into fine crumbs (food processor works best).
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Mix crumbs with melted butter until fully combined.
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Press firmly into bottom of a greased 9×13 dish.
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Refrigerate 15–20 minutes to firm up.
2️⃣ Chocolate Pudding Layer
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Whisk pudding mix with cold milk for 2 minutes.
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Let sit 5 minutes to thicken.
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Spread evenly over chilled crust.
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Return to fridge for 10–15 minutes.
3️⃣ Peanut Butter Cream Layer
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Beat cream cheese until smooth.
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Add powdered sugar and peanut butter; beat until fluffy.
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Fold in whipped topping gently.
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Spread over pudding layer evenly.
4️⃣ Add Toppings
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Sprinkle chocolate chips and peanut butter chips on top.
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Add crushed cookies if desired.
5️⃣ Chill
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Refrigerate at least 4 hours (overnight is best).
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For clean slices, chill 6+ hours.
💡 Pro Tips
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Freeze 30 minutes before slicing for sharp edges.
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Use an offset spatula for smooth layers.
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Want extra peanut butter flavor? Drizzle melted peanut butter on top.
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For firmer bars, use 1¾ cups milk instead of 1½ for thicker pudding.
🧊 Storage
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Refrigerate up to 5 days.
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Freeze up to 1 month (thaw in fridge).
If you’d like, I can also:
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Convert this into mini dessert cups
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Make a no-Cool-Whip homemade whipped cream version
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Give a lower-sugar option
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Calculate nutrition info
Just tell me what you prefer 😊