No-Bake Chocolate Peanut Butter Pie Bars
I live in a house full of devoted peanut-butter-and-chocolate fans. If there’s any dessert that makes my husband the happiest, it would be one that includes this combination of flavors.
I happen to be pretty fond of anything related to a Reese’s peanut butter cup myself, especially when those little cups are made of dark chocolate. Have you tried the little dark chocolate peanut butter cups from Trader Joe’s? They are my happy little indulgence, stashed away (just a bit hidden, to be completely honest here) on the top shelf in our pantry. They are the perfect poppable pick-me-up.
This recipe for No-Bake Chocolate Peanut Butter Pie Bars is incredibly easy to make and sure to please the chocolate and peanut butter lovers in your life. I’ve been topping these bars with halved milk chocolate peanut butter cups lately, but maybe I really should consider sharing my stash of dark chocolate cups the next go ’round. Anybody want to back me on that idea?
INGREDIENTS
INSTRUCTIONS
For the chocolate crust:
Line a 13 x 9 inch pan with foil, with ends of foil extending over the two long pan sides. In a food processor, pulse Oreos (whole, do not remove the filling) until finely ground. Drizzle in melted butter and blitz a few more times to evenly combine. Press onto bottom of prepared pan. Place pan in freezer for 10 minutes while preparing the filling.
For the peanut butter filling:
In a large bowl, beat peanut butter and cream cheese until smooth. Add powdered sugar, vanilla, and salt, and beat until smooth. With a rubber spatula, fold in whipped topping until completely combined. Spread filling evenly onto the top of the chilled chocolate crust. Chill for at least a couple hours or overnight.
For the toppings (optional):
Add chocolate chips and peanut butter to a small to medium-sized heat-proof bowl. In a saucepan over medium to medium-high heat, bring cream to a rolling simmer. Pour cream over the chocolate chips and peanut butter and let sit for 5 minutes. Then whisk until mixture is completely smooth. Let cool until mixture is just warm, but still nicely fluid.
Use a spoon to drizzle chocolate over individual bars or add chocolate to a plastic baggie, snip off a small piece of the baggie's corner, and "pipe" chocolate over the bars. Finish by adding a piece of Oreo cookie and a few halved mini peanut butter cups to the top.
This dessert keeps very well in the refrigerator for a few days and can easily be made a day before serving. This is a very sweet dessert. The recipe yields 24 large bars, sized for those with bigger sweet tooths, or 35 smaller bars.
for complete instructions please clikck : thepioneerwoman.com/food-and-friends/no-bake-chocolate-peanut-butter-pie-bars/
I happen to be pretty fond of anything related to a Reese’s peanut butter cup myself, especially when those little cups are made of dark chocolate. Have you tried the little dark chocolate peanut butter cups from Trader Joe’s? They are my happy little indulgence, stashed away (just a bit hidden, to be completely honest here) on the top shelf in our pantry. They are the perfect poppable pick-me-up.
This recipe for No-Bake Chocolate Peanut Butter Pie Bars is incredibly easy to make and sure to please the chocolate and peanut butter lovers in your life. I’ve been topping these bars with halved milk chocolate peanut butter cups lately, but maybe I really should consider sharing my stash of dark chocolate cups the next go ’round. Anybody want to back me on that idea?
INGREDIENTS
- FOR THE CHOCOLATE CRUST:
- 30 Regular Oreo Cookies
- 5 Tablespoons Unsalted Butter, melted
- FOR THE PEANUT BUTTER FILLING:
- 2 cups Creamy Peanut Butter
- 16 ounces, weight Cream Cheese, Softened And At Room Temperature
- 2 cups Powdered Sugar
- 1 Tablespoon Pure Vanilla Extract
- 1/8 teaspoon Kosher Salt
- 12 ounces, weight Whipped Topping (Such As Cool Whip), Thawed
- FOR THE TOPPINGS (optional):
- 1 cup Semi-Sweet Chocolate Chips
- 2 Tablespoons Creamy Peanut Butter
- 1/2 cup Heavy Whipping Cream
- Oreo Cookies, Quartered
- Mini Peanut Butter Cups, Halved
INSTRUCTIONS
For the chocolate crust:
Line a 13 x 9 inch pan with foil, with ends of foil extending over the two long pan sides. In a food processor, pulse Oreos (whole, do not remove the filling) until finely ground. Drizzle in melted butter and blitz a few more times to evenly combine. Press onto bottom of prepared pan. Place pan in freezer for 10 minutes while preparing the filling.
For the peanut butter filling:
In a large bowl, beat peanut butter and cream cheese until smooth. Add powdered sugar, vanilla, and salt, and beat until smooth. With a rubber spatula, fold in whipped topping until completely combined. Spread filling evenly onto the top of the chilled chocolate crust. Chill for at least a couple hours or overnight.
For the toppings (optional):
Add chocolate chips and peanut butter to a small to medium-sized heat-proof bowl. In a saucepan over medium to medium-high heat, bring cream to a rolling simmer. Pour cream over the chocolate chips and peanut butter and let sit for 5 minutes. Then whisk until mixture is completely smooth. Let cool until mixture is just warm, but still nicely fluid.
Use a spoon to drizzle chocolate over individual bars or add chocolate to a plastic baggie, snip off a small piece of the baggie's corner, and "pipe" chocolate over the bars. Finish by adding a piece of Oreo cookie and a few halved mini peanut butter cups to the top.
This dessert keeps very well in the refrigerator for a few days and can easily be made a day before serving. This is a very sweet dessert. The recipe yields 24 large bars, sized for those with bigger sweet tooths, or 35 smaller bars.
for complete instructions please clikck : thepioneerwoman.com/food-and-friends/no-bake-chocolate-peanut-butter-pie-bars/
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