Chocolate Peanut Butter No-Bake Dessert - Recipes

3 hours 15 Minute Easy Margherita Flatbread Pizza

3 hours 15 mins Serves 9

Ingredients:

• 20 Oreo cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners’ sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15-20 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package instant chocolate pudding

Rated 4.5/5 based on 5161 customer reviews

Instructions

1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.
2. Fold in half of the whipped topping. Spread over crust.
3. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set.
4. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top.
5. Cover and chill for at least 3 hours.

source: https://www.foodista.com/recipe/4SS2JLFG/chocolate-peanut-butter-no-bake-dessert

Peanut Butter Cup Gooey Cookie Bars

60 Minute Easy Peanut Butter Cup Gooey Cookie Bars

60 mins Serves 36

Ingredients:

• 1 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 cup light brown sugar packed
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 1/4 cups all-purpose flour
• 3/4 cup chocolate chips
• 30 Miniature Peanut Butter Cups see note
• 1 14 ounce can fat-free sweetened condensed milk
• 1/4 cup creamy peanut butter

Rated 4.5/5 based on 3171 customer reviews

Instructions

1. Preheat oven to 350°F. Line a 9×13” baking pan with foil and spray with cooking spray for easy removal.
2. Stir together melted butter with both sugars. Add eggs, one at a time, mixing completely.  Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips.
3. Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth.
4. Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won’t stick to you.) Top the dough with peanut butter cups.
5. Pour sweetened condensed milk mixture over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
6. Bake for about 30-35 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars.
7. Store in an airtight container for up to 3 days or freeze for up to one month. These are best served room temperature.

RECIPE NOTES

Peanut Butter Cups:

• Use 1 (4 ounce) bag minis (the bite size ones that come unwrapped) OR
• About 30 miniatures that you unwrap and chop

NUTRITION INFORMATION

Serving: 1bar | Calories: 206kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 635mg | Fiber: 1g | Sugar: 23g

source: https://www.crazyforcrust.com/peanut-butter-cup-gooey-bars/