Chocolate Peanut Butter Dream Bars

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4.5 from 108 votes

Nutter Butter crust, chocolate pudding, and peanut butter cream cheese filling!! Easy, almost no-bake, and beyond AMAZING!!

Prep Time

15 mins

Cook Time

10 mins

Chill Time

2 hrs

Total Time

2 hrs 25 mins

Servings: 12

Calories: 412 kcal

Course: Baked Goods

Cuisine: American

Ingredients

peanut butter sandwich cookies like Nutter Butter Cookies, divided, one 16-ounce package
¼ cup unsalted butter melted
JELL-O Instant Chocolate Pudding Mix not sugar-free, 3.9-ounce package, chocolate flavor
1 ½ cups milk use cow’s milk; pudding won’t set up with soy, almond, cashew milk. I used 1% cow’s milk, cold
4 ounces cream cheese softened (not lite, Philadelphia brand
½ cup confectioners’ sugar
peanut butter not ‘natural’, creamy, heaping 1/3 cup
whipped topping thawed and divided, one 8-ounce tub, COOL WHIP brand
¼ cup milk chocolate chips or semi-sweet chocolate chips
¼ cup peanut butter chips

Instructions

Cup of Yum

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 the next steps.
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 creamy 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.

Notes

Storage: 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 lose crispness as time passes.

Nutrition Information

Serving 1 Calories 412kcal (21%) Carbohydrates 46g (15%) Protein 8g (16%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 10g (59%) Cholesterol 14mg (5%) Sodium 256mg (11%) Fiber 2g (8%) Sugar 27g (54%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 412

% Daily Value*

Serving	1
Calories	412kcal	21%
Carbohydrates	46g	15%
Protein	8g	16%
Fat	23g	35%
Saturated Fat	11g	55%
Polyunsaturated Fat	10g	59%
Cholesterol	14mg	5%
Sodium	256mg	11%
Fiber	2g	8%
Sugar	27g	54%

* Percent Daily Values are based on a 2,000 calorie diet.