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Chocolate Peanut Butter Dream Bars

Indulge in a delicious no-bake dessert that combines peanut butter sandwich cookies, creamy layers, and rich chocolate pudding, all in one impressive treat!
Print Recipe Pin Recipe
Prep Time 25 minutes
Total Time 3 hours 25 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 16 oz peanut butter sandwich cookies (like Nutter Butters), divided
  • 4 tablespoons butter, melted
For the Cream Cheese Peanut Butter Layer
  • 6 oz cream cheese, room temperature
  • 1/2 cup confectioners' sugar
  • 1/3 cup creamy peanut butter
  • 1/2 teaspoon pure vanilla extract
  • 1 cup Cool Whip, divided from an 8 oz tub
For the Chocolate Pudding Layer
  • 3.9 oz instant chocolate pudding mix
  • 1 1/2 cups milk
For the Topping
  • 7 oz Cool Whip remaining
  • 1/4 cup milk chocolate chips
  • 1/4 cup peanut butter chips
  • remaining cookies, broken

Method
 

Building the Cookie Crust
  1. Crush 20 of the peanut butter sandwich cookies into fine crumbs using a blender or food processor. Set the remaining cookies aside.
  2. Melt your butter in a microwave-safe bowl and pour it over the crushed cookies, stirring until evenly coated.
  3. Press the cookie mixture firmly into an 8x8 inch baking dish, making sure to press it into the corners.
  4. Place the dish in the freezer for at least 30 minutes.
Making the Chocolate Pudding Layer
  1. Combine the instant chocolate pudding mix with 1 1/2 cups of milk in a bowl and whisk until smooth.
  2. Refrigerate the bowl and let the pudding set according to package instructions, usually around 5 to 10 minutes.
Preparing the Cream Cheese Peanut Butter Layer
  1. In a mixing bowl, combine cream cheese, confectioners' sugar, peanut butter, and vanilla extract. Beat until smooth.
  2. Fold in 1 cup of Cool Whip gently until well combined.
Assembling the Layers
  1. Remove the crust from the freezer and spread the cream cheese peanut butter mixture evenly over the crust.
  2. Spread the chocolate pudding layer gently on top of the cream cheese layer.
  3. Top with the remaining 7 oz of Cool Whip.
Chilling and Decorating
  1. Cover and refrigerate for 2 hours to allow the layers to set.
  2. Transfer the dish to the freezer for an additional 30 minutes.
  3. Before serving, sprinkle broken reserved cookies along with chocolate and peanut butter chips on top.

Notes

Use room temperature cream cheese for a smooth texture. Chill before slicing for cleaner cuts. Use a hot knife wiped clean for neat slices.