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Peanut Butter Dream Bars

Peanut Butter Dream Bars feature layers of fluffy whipped cream, silky chocolate pudding, and peanut butter. This rich and creamy dessert is almost no-bake!
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

For the Crust:

  • 16 ounce package peanut butter sandwich cookies crushed reserve 8-9 cookies to crush for topping
  • 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 to 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.

Notes

TIP: You can double the recipe and make it in a 9x13-inch baking dish.
TIP: To crush cookies, you can either use a food processor or a rolling pin and Ziploc bag.
TIP: Make sure your cream cheese is at room temperature so that you don't end up with lumps in your layer.