Peanut Butter Dream Bars

5 from 27 votes

These Peanut Butter Dream Bars have a buttery cookie crust, creamy peanut butter filling, and silky chocolate layer topped with whipped cream. They’re rich, easy to make, and perfect for holidays, potlucks, or anytime you’re craving something sweet.

Prep Time15

Cook Time10

Chill Time2

Total Time2 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 501kcal

Author: Shauna

Ingredients

For the Crust:

16 ounce package of peanut butter sandwich cookies crushed, reserve 8-9 cookies to crush for toppping
8 tablespoons unsalted butter melted (½ cup)

For the Chocolate Layer:

1½ cups milk
3.9 ounce box instant chocolate pudding

For the Peanut Butter Cream Cheese Layer

4 ounces cream cheese softened
½ cup powdered sugar
½ cup creamy peanut butter

For the Whipped Topping Layer

8 ounce tub cool whip
½ cup milk chocolate chips
½ cup peanut butter chips
reserved peanut butter sandwich cookies crushed

Instructions

For the Crust

Preheat the oven to 350°F. Lightly spray an 8x8-inch square baking pan with nonstick cooking spray.
Using a small mixing bowl, combine the crushed cookies and the melted butter. Stir cookie base ingredients to completely coat all the crumbs.
Press the crumb mixture into the bottom of the pan. Bake for 10 minutes. Remove the baking dish from the oven and allow the baked crust to cool completely.

For the Chocolate Pudding Layer

Using a small bowl and a handheld electric mixer on medium speed or a wire whisk, beat together the chocolate pudding mix and the cold milk. Continue mixing until the pudding is thickened.
Use either a silicone spatula or an offset spatula, evenly spread the chocolate layer over the cooled crust. Set it in the refrigerator while you make the peanut butter layer.

For the Peanut Butter Cream Cheese Layer

Using a medium bowl and a hand mixer on medium-high speed, beat the cream cheese for about 1 minute until smooth.
Add the creamy peanut butter and continue mixing on medium-high for an additional 30 seconds - 1 minute, until smooth.
Reduce the mixer speed to low, slowly add in the confectioners' sugar and continue to mix until completely incorporated.
Remove the baking dish from the refrigerator and evenly spread the peanut butter mixture over the top of the chocolate pudding layer.
Top the peanut butter layer with the 8-ounce tub of whipped topping.
Evenly sprinkle peanut butter and milk chocolate chips over the whipped topping
Evenly sprinkle the crushed sandwich cookies over the peanut butter and chocolate chips.
Return the baking dish to the refrigerator and chill for at least 2 hours
Cut the dessert into 2-inch x 2-inch squares.

Video

Notes

You don’t absolutely have to bake the crust, but it does help to solidify the bottom layer and it crumbles less when slicing and serving.
Don’t rush the step of beating the cream cheese. Make sure you mix until it’s fluffy and smooth for the best texture.

Nutrition