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No-Bake Peanut Butter-Chocolate Bars
No-Bake Peanut Butter-Chocolate Bars

No-Bake Peanut Butter-Chocolate Bars

2 Hr(s) 45 Min(s)
20 Min(s) Prep
2 Hr(s) 25 Min(s) Cook
Entertain a large group without breaking a sweat with our No-Bake Peanut Butter-Chocolate Bars. These sweet peanut butter-chocolate bars are made without ever once turning on the oven. Talk about the perfect summertime dessert!
What You Need
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32 servings
Original recipe yields 32 servings
1 pkg. (16 oz.) peanut butter sandwich cookies (about 32 cookies), divided
5 Tbsp. butter, melted
1-1/4 cups creamy peanut butter, divided
1 cup sugar, divided
1 Tbsp. vanilla, divided
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Let's Make It
1
Line 13x9-inch pan with foil, with ends of foil extending over sides. Finely crush 28 cookies; mix with butter. Press onto bottom of prepared pan.
2
Beat 1 pkg. cream cheese, 1 cup peanut butter, 3/4 cup sugar and 2 tsp. vanilla in medium bowl with mixer until blended. Fold in 1-1/2 cups (about half of tub) COOL WHIP; spread over crust. Freeze 15 min.
3
Melt 6 oz. chocolate as directed on package; cool 10 min. Beat with remaining cream cheese, sugar and vanilla in medium bowl with mixer until blended. Fold in 1 cup of the remaining COOL WHIP; spread over frozen layer in pan.
4
Microwave remaining chocolate and COOL WHIP in small microwaveable bowl on HIGH 45 sec.; stir until chocolate is completely melted and mixture is well blended. Drizzle over dessert.
5
Spoon remaining peanut butter into microwaveable bowl. Microwave 15 sec.; stir. Drizzle over dessert. Freeze 2 hours.
6
Break remaining cookies into small pieces; scatter over dessert. Use foil handles to remove dessert from pan before cutting into bars.
Kitchen Tips
Tip 1
How to Easily Press Crumb Mixture Onto Bottom of Pan
Use bottom of dry measuring cup to press the crumb mixture onto bottom of prepared pan.
Tip 2
Variation
Instead of freezing the dessert for 2 hours, you can refrigerate it up to 6 hours before serving.
Tip 3
Mindful Eating
Treat yourself on occasion to bite-size tastes of indulgent foods.
Tip 4
Note
This irresistible dessert can be frozen up to 2 weeks before serving. Remove from freezer and let stand at room temperature 20 min. before serving. Refrigerate any leftovers.
Tip 5
How to Fold
Use a folding technique to incorporate light airy ingredients, such as thawed COOL WHIP Whipped Topping, beaten egg whites or whipped cream, into heavier mixtures, such as thickened JELL-O Pudding or prepared cake batter.  Start by stirring a small amount of the lighter mixture into the heavier mixture to thin it slightly. Then, blend the remaining two mixtures by using a rubber spatula to gently cut down vertically into both mixtures, then scraping the spatula across the bottom of the bowl and up the side to fully incorporate the two mixtures, rotating the bowl as you go.
Tip 6
Incorporer
Use a folding technique to incorporate light airy ingredients, such as thawed COOL WHIP Whipped Topping, beaten egg whites or whipped cream, into heavier mixtures, such as thickened JELL-O Pudding or prepared cake batter.  Start by stirring a small amount of the lighter mixture into the heavier mixture to thin it slightly. Then, blend the remaining two mixtures by using a rubber spatula to gently cut down vertically into both mixtures, then scraping the spatula across the bottom of the bowl and up the side to fully incorporate the two mixtures, rotating the bowl as you go.
Nutrition
Calories
210.00
Calories From Fat
0
% Daily Value*
Total Fat 15.00g
Saturated Fat 8.00g
Trans Fat 0.00g
Cholesterol 20.00mg
Sodium 115.00mg
Total Carbohydrates 15.00g
Dietary Fibers 1.00g
Sugars 12.00g
Protein 4.00g
Vitamin A
4.00%
Vitamin C
0.00%
Calcium
2.00%
Iron
4.00%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
32 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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