No-bake layers of peanut butter cookie crust, silky chocolate pudding, fluffy peanut butter cream, and a shower of chocolate + peanut butter chips. Easy to assemble, totally crowd-pleasing, and make-ahead friendly!

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🛒 Ingredients

Crust

• 24 peanut butter sandwich cookies (Nutter Butters or similar), crushed fine

• 8 Tbsp (1 stick) unsalted butter, melted

Chocolate Pudding Layer

• 1½ cups cold milk

• 1 pkg (3.9 oz / instant) chocolate pudding mix

Peanut Butter Cream Layer

• 4 oz cream cheese, softened

• ½ cup powdered sugar

• ½ cup creamy peanut butter

• 1 (8 oz) tub Cool Whip, thawed

Topping

• ½ cup milk chocolate chips

• ½ cup peanut butter chips

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👩‍🍳 Instructions

1. Make the Crust

Mix crushed peanut butter cookies with melted butter until evenly moistened.
Press firmly into the bottom of a lightly greased or parchment-lined 9x13-inch baking dish. Chill while you prep the next layer.

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2. Chocolate Pudding Layer

Whisk pudding mix with cold milk for 2 minutes until thick.
Spread over the chilled crust. Refrigerate to set while making the peanut butter layer.

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3. Peanut Butter Cream Layer

Beat cream cheese, powdered sugar, and peanut butter until smooth.
Fold in Cool Whip gently until light and fluffy.
Spread evenly over the pudding layer.

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4. Finish & Chill

Sprinkle milk chocolate chips and peanut butter chips over the top.
Cover and refrigerate at least 4 hours (overnight best) to firm up the layers for clean slices.

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5. Serve

Cut into 12 bars (or smaller bites for parties). Keep chilled until serving. Enjoy the creamy PB-chocolate bliss!

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⏱ At a Glance

• Prep: 20 mins

• Chill: 4 hrs

• Total: 4 hrs 20 mins

• Yield: ~12 bars

• Est. Calories: ~350 kcal per bar (will vary with brands/portion size)

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💡 Tips & Variations

• Line the pan with parchment with overhang “handles” for easy lift-and-slice.

• Crunch boost: Stir ¼ cup chopped roasted peanuts into the crust or sprinkle on top.

• Peanut butter drizzle: Melt 2 Tbsp peanut butter + 1 tsp oil and zigzag over chilled bars before adding chips.

• Chocolate overload: Use chocolate pudding + chocolate sandwich cookie crust.

• Swap Cool Whip: Use 2 cups lightly sweetened whipped cream (stabilized) if preferred.

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🧊 Storage

Cover tightly and refrigerate up to 4 days. Freeze (well wrapped) up to 1 month; thaw overnight in the fridge before serving.