My reaction over No-bake recipes? Perfect. Convenient, delicious, classy, and easy. For a person whose life has is a mishmash of irregular schedules, I need more No-bake recipes in my life. At the end of a busy day, I am just a regular woman who wants to indulge on something that tastes like a reward for a hard day’s work.
Our friend Brenda Score from The Pioneer Woman has this to say about this recipe:
“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?”
My Reese’s chocolate peanut butter cup obsession is finally turned into something homey and easy to make! These no-bake chocolate peanut butter pie bars are the answers to my regular peanut butter nightly cravings. I couldn’t ever get enough of peanut butter.
Ingredients
FOR THE CHOCOLATE CRUST:
30 Regular Oreo Cookies
5 Tablespoons Land O Lakes Unsalted Butter, melted
FOR THE PEANUT BUTTER FILLING:
2 cups Jif Creamy Peanut Butter
16 ounces, weight Philadelphia Cream Cheese, Softened And At Room Temperature
2 cups Domino Powdered Sugar
1 Tablespoon McCormick Pure Vanilla Extract
1/8 teaspoon Kosher Salt
12 ounces, weight Whipped Topping (Such As Cool Whip), Thawed
FOR THE TOPPINGS (optional):
1 cup Hershey’s Semi-Sweet Chocolate Chips
2 Tablespoons Jif Creamy Peanut Butter
1/2 cup Borden Heavy Whipping Cream
Oreo Cookies, Quartered
Reese’s 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.
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Quick Tip: Drizzle chocolate glaze on top. The chocolate glaze is easy to make, with only chocolate chips, a bit of peanut butter, and some warmed heavy cream.
Thanks again to The Pioneer Woman for this amazing recipe.
