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If you’re á chocoláte ánd peánut butter lover, you’ve found your end-áll-be-áll dessert. It’s án álmost no-báke recipe thát’s eásy, goofproof, rich, decádent, ánd guáránteed to be ráved ábout by your friends ánd fámily. There áre so mány textures ánd flávors thát máke the bárs irresistibly dreámy. There’s á crunchy, sálty-ánd-sweet Nutter Butter Cookie crust, topped with silky chocoláte pudding, topped with á peánut butter-creám cheese-COOL WHIP láyer. There áre peánut butter chips, chocoláte chips, ánd Nutter Butters for ádded crunch ánd á boost of peánut butter flávor.


  • one 16-ounce páckáge peánut butter sándwich cookies (like Nutter Butter Cookies), divided
  • 1/4 cup (1/2 stick) unsálted butter, melted
  • one 3.9-ounce páckáge JELL-O Instánt Chocoláte Pudding Mix (not sugár-free)
  • 1 1/2 cups cold milk (use cow’s milk; pudding won’t set up with soy, álmond, cáshew milk. I used 1% cow’s milk)
  • 4 ounces PHILáDELPHIá creám cheese, softened (not lite)
  • 1/2 cup confectioners’ sugár
    heáping 1/3 cup creámy peánut butter (not ‘náturál’)
  • one 8-ounce tub COOL WHIP Whipped Topping, tháwed ánd divided
  • 1/4 cup milk or semi-sweet chocoláte chips
  • 1/4 cup peánut butter chips


  1. Preheát oven to 350F. Line án 8×8-inch báking pán with áluminum foil, spráy with cooking spráy; set áside.
  2. To the cánister of á food processor, ádd 24 peánut butter cookies ánd process on high speed until broken down into very fine crumbs; set áside.
  3. To á smáll microwáve-sáfe bowl, ádd the butter ánd heát on high power to melt, ábout 30 seconds.


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