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
- Spray a 9-by-13 inch pan with nonstick spray and set aside. Preheat oven to 350 degrees.
- 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
- Remove from the oven and let cool. When the crust is completely cool, start making the second layer.
- 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.
- 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.
- For the fourth layer, spread the entire container of whipped topping evenly and then sprinkle the chopped miniature peanut butter cups on top.
- Chill for a minimum of 6 hours. Keep covered for up to three days in the fridge.