All Recipes

No-Bake Peanut Butter-Chocolate Bars

Prep

15-30 mins

Total

2 HRS 45 MIN

Servings

32 Servings

Ingredients

1 pkg

(300 g) peanut butter sandwich cookies, divided

5 tbsp

butter, melted

2 

pkg. (250 g each) Philadelphia Brick Cream Cheese, softened, divided

1-1/4 

cups Kraft Extra Creamy Peanut Butter, divided

1 cup

sugar, divided

1 tbsp

vanilla, divided

3 

cups thawed Cool Whip Whipped Topping, divided

1 pkg

(225 g) Baker's Semi-Sweet Chocolate, divided

Instructions

Step 1

Line 13x9-inch pan with foil, with ends of foil extending over sides. Reserve 4 cookies for later use. Finely crush remaining cookies; mix with butter. Press onto bottom of prepared pan.

Step 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. Stir in 1-1/2 cups Cool Whip; spread over crust. Freeze 15 min.

Step 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. Stir in 1 cup of the remaining Cool Whip; spread over frozen layer in pan.

Step 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.

Step 5

Spoon remaining peanut butter into microwaveable bowl. Microwave 15 sec.; stir. Drizzle over dessert. Freeze 2 hours.

Step 6

Break reserved cookies into small pieces; scatter over dessert. Use foil handles to remove dessert from pan before cutting into bars.

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