Crushed peanut butter sandwich cookies are covered with chocolate pudding, a fluffy layer of cream cheese, and peanut butter in these NO BAKE Chocolate Peanut Butter Dream Bars.
Ingredients:
split 16 oz. peanut butter sandwich cookies (Nutter Butters)
melted butter (four tablespoons)
6 oz. room temperature cream cheese
½ cup confectioners’ sugar
⅓ cup peanut butter (creamy)
½ teaspoon vanilla extract (pure)
8 oz. Cool Whip (distributed)
3.9 oz chocolate pudding (instant)
½ quarts milk
a quarter cup of milk chocolate chips
a quarter-cup of peanut butter chips
Instructions:
In a blender or food processor, finely smash 20 of the cookies.
In a medium microwave-safe bowl, melt the butter. Mix in the crumbled cookies until well moistened. Place the mixture in an 8 x 8-inch baking dish and freeze for at least 30 minutes to solidify.
In a small dish, combine the pudding and 1 1/2 cups milk, and set in the refrigerator to set.
Cream together cream cheese, confectioners’ sugar, peanut butter, and vanilla in a mixing dish.
Mix in 1 cup of Cool Whip until thoroughly combined.
Place dollops of cream cheese mixture on top of the crust and spread gently with an offset spatula to cover thoroughly.
Place dollops of chocolate pudding on top of the cream cheese and equally distribute them.
Cover the pudding with the remaining Cool Whip.
Refrigerate for at least two hours. Place about a half hour in the freezer to properly set and allow for clean slices.
Break up the leftover cookies in a plastic bag.
Just before serving, sprinkle the cookies and chocolate/peanut butter chips over top.
