Ingredients
Equipment
Method
Method:
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the crushed peanut butter sandwich cookies with the melted butter. Mix until the crumbs are fully coated. Press this mixture into the bottom of a greased 9x13 inch baking dish, creating an even layer. Bake in the preheated oven for about 10 minutes until set. Remove from the oven and let it cool.
- In another mixing bowl, whisk together the milk and the instant chocolate pudding mix until it thickens, about 2 minutes. Set aside.
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and continue to mix until well combined. Then, add the creamy peanut butter and mix until fully incorporated.
- Fold the Cool Whip into the cream cheese mixture gently until well combined. Spread half of this mixture over the cooled cookie crust. Next, pour the prepared chocolate pudding layer over the cream cheese mixture, spreading it evenly. Finally, spread the remaining cream cheese mixture on top of the chocolate pudding layer.
- Finish off by sprinkling the reserved crushed peanut butter sandwich cookies, milk chocolate chips, and peanut butter chips on top. Press them down gently so they adhere to the layers below.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Once chilled, slice into squares and serve!
Notes
- Use high-quality peanut butter for the best flavor.
- Consider a reduced-fat cream cheese or dairy-free alternative for a lighter option.
- These bars are best served chilled; they taste better the next day!