No-bake Chocolate Peanut Butter Bars


There’s a lot of reasons to bake this spring. Whether you’re making snacks for your children’s baseball team, making dessert for Easter dinner or if you just need a delicious treat after a long day at work, these chocolate peanut butter bars are quick, easy and will hit the spot.




2 cups of plain graham crackers, finely crushed

11 tablespoons of unsalted butter, melted

5 tablespoons of white sugar



8-ounce package of cream cheese, softened

2/3 cup of creamy peanut butter

2 cups of powdered sugar

1 cup of whipping cream



3.5-ounce package of instant vanilla pudding

3.9-ounce package of instant chocolate pudding

3 cups of milk



8-ounce container of whipped topping, thawed

1 cup of miniature peanut butter cups, chopped



  1. Spray a 9-by-13 inch pan with nonstick spray and set aside. Preheat oven to 350 degrees.
  2. Place the graham crackers, butter and sugar in a small bowl and combine well with a large spoon. Press the crust mixture evenly into the pan with your hands or the back of the spoon and bake for 15 minutes
  3. Remove from the oven and let cool. When the crust is completely cool, start making the second layer.
  4. Put the cream cheese, peanut butter, powdered sugar and whipping cream in a medium bowl and blend with an electric mixer or whisk. Beat the mixture until smooth and creamy. Spread evenly on top of the crust.
  5. In a small bowl, put in the vanilla and chocolate pudding mixes, and then add the 3 cups of milk. Whisk for 2 minutes. Spread on top of the second layer.
  6. For the fourth layer, spread the entire container of whipped topping evenly and then sprinkle the chopped miniature peanut butter cups on top.
  7. Chill for a minimum of 6 hours. Keep covered for up to three days in the fridge.

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