INGREDIENTS:
- one 16-ounce package peanut butter sandwich cookies (like
Nutter Butter Cookies), divided - 1/4 cup (1/2 stick) unsalted butter, melted
- one 3.9-ounce package JELL-O Instant Chocolate Pudding Mix
(not sugar-free) - 1 1/2 cups cold milk (use cow’s milk; pudding won’t set up
with soy, almond, cashew milk. I used 1% cow’s milk) - 4 ounces PHILADELPHIA cream cheese, softened (not lite)
- 1/2 cup confectioners’ sugar
- heaping 1/3 cup creamy peanut butter (not ‘natural’)
- one 8-ounce tub COOL WHIP Whipped Topping, thawed and
divided - 1/4 cup milk or semi-sweet chocolate chips
- 1/4 cup peanut butter chips
- Preheat oven to 350F. Line an 8×8-inch baking pan with
aluminum foil, spray with cooking spray; set aside. - To the canister of a food processor, add 24 peanut butter
cookies and process on high speed until broken down into very fine crumbs; set
aside. - To a small microwave-safe bowl, add the butter and heat on
high power to melt, about 30 seconds. - Add the melted butter to the peanut butter cookie crumbs and
process on high speed to combine, about 30 seconds. - Turn mixture out into prepared baking pan and using the back
of a spatula, hard-pack the mixture to form a even, flat crust. Bake for 10
minutes. Remove pan from oven; set aside to cool. While crust bakes, you can
move onto steps 6 and 7. - Add remaining 8 peanut butter cookies to food processor and
pulse to break up cookies into bite-sized chunks, about 10 pulses or as
necessary. Reserve cookie chunks in a small covered bowl or ziptop bag for use
as a topping. - To a medium bowl, add the pudding mix, milk, and whisk
vigorously for at least 1 minute, making sure powder is fully dissolved and
mixture is smooth. Place bowl in fridge to chill. - To a large bowl, add the cream cheese, confectioners’ sugar,
peanut butter, and beat for about 1 minute using an electric mixer on
medium-high speed, or until smooth and combined. - Add half the tub of COOL WHIP and beat for about 1 minute
using an electric mixer on medium-high speed, or until smooth and combined; set
aside. - To the crust (make sure it’s cooled), add the pudding (make
sure it’s thick and set up) in a smooth, even layer. - Add the cream peanut butter mixture in a smooth, even layer.
I find it easiest to add it in golf ball-sized dollops staggered around the pan
and then using a spatula, blend the dollops together to create a seamless
layer. Take your time so you don’t disturb the layers underneath. - Add the remaining half tub of COOL WHIP in a smooth, even
layer. - Cover and refrigerate pan for at least 2 hours, or until
dessert is fully set-up. I made it 4 days before a party and placed dessert in
the freezer at this point, and 2 hours before the party, I took it out,
garnished with the remaining ingredients, and served. - Before serving, evenly sprinkle with chocolate chips, peanut
butter chips, and reserved Nutter Butter cookie chunks. Dessert will keep
airtight in the fridge for up to 4 days or in the freezer for up to 3 months,
noting that crust and sprinkled cookies on top may loose crispness as time
passes.
Read Full Recipe —> Click Here
Chocolate Peanut Butter Dream Bars. There are any Chocolate Peanut Butter Dream Bars in here.