No-Bake Chocolate-Peanut Butter Bars
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These indulgent chocolate-peanut butter bars are the perfect sweet treat, with a rich, creamy filling atop a chocolatey crust, all topped with a sprinkle of roasted peanuts. They're a delightful dessert that's easy to make, incredibly satisfying, and sure to bring a smile to your face!
Ingredients:
Crust:
Cooking spray
24 chocolate wafer cookies
3 tablespoons unsalted butter, melted
4 ounces semisweet chocolate morsels, melted
Filling:
4 ounces reduced-fat cream cheese
1/2 cup creamy all-natural peanut butter
1/2 cup 2% Greek yogurt
2/3 cup powdered sugar (confectioners' sugar)
Topping:
1/4 cup chopped roasted unsalted peanuts
Kosher salt
Directions:
Prepare in just 10 minutes and let sit for 4 hours or overnight! Image source: Food Network
Ingredients:
Crust:
Cooking spray
24 chocolate wafer cookies
3 tablespoons unsalted butter, melted
4 ounces semisweet chocolate morsels, melted
Filling:
4 ounces reduced-fat cream cheese
1/2 cup creamy all-natural peanut butter
1/2 cup 2% Greek yogurt
2/3 cup powdered sugar (confectioners' sugar)
Topping:
1/4 cup chopped roasted unsalted peanuts
Kosher salt
Directions:
- Prepare the crust:
- Line an 8-inch square pan with foil, letting it overhang on two sides, and lightly coat with cooking spray.
- In a food processor, pulse the chocolate wafer cookies until finely ground. Add melted butter and pulse again until the crumbs are well coated. Add melted chocolate and pulse until the mixture resembles very wet sand.
- Use an offset spatula to press the mixture into the bottom of the prepared pan. Cover and refrigerate while you prepare the filling. Clean the food processor bowl.
- Make the filling:
- Add cream cheese, peanut butter, Greek yogurt, and powdered sugar to the cleaned food processor bowl. Process until smooth and well combined.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Add the topping:
- Sprinkle chopped peanuts evenly over the filling, then lightly season with a pinch of kosher salt. Cover and refrigerate until set, about 4 hours or overnight.
- Serve:
- Once the bars are set, run a knife around the edges to loosen them. Use the foil overhang to lift the bars out of the pan, then cut into 12 bars.
- Serve chilled and enjoy!
