These no bake Peanut Butter Pie Bars were a big hit in our house — and when I tried to hide the last one from the rest of the family, I discovered that they’re fantastic frozen, too!
I’ve been hitting the no bake bars pretty hard lately, I can still taste those tangy LEMON CRUNCH BARS and then there were the COOKIES AND CREAM COOKIE DOUGH BARS just before that, but it’s all in the name of culinary experimentation, and you guys are getting some great easy last minute dessert ideas to carry you through the upcoming season, so I don’t want to hear any complaints! Let’s face it, there are cake people, there are pie people, and there are bar people. I think it’s clear where I come down. I just don’t do fancy, glamorous desserts very often— but the flavor is what’s important, and these peanut butter pie bars have it all going on.
You can’t go wrong when you combine two simple, classic flavors that everyone loves. These have a nice chocolate cookie crumb crust, and a fluffy creamy peanut butter topping. There is NO added sugar in the bars themselves so, while I can’t exactly call these light, they aren’t overly sweet. The chocolate sauce is just like Hershey’s Syrup, and so easy to make. Use it on ice cream, or to make chocolate milk, too.
- 1 1/2 cups chocolate cookie crumbs (I used Nabisco Famous Wafers)
- 3/4 stick unsalted butter, melted
- 1/2 cup peanut butter
- 1/2 cup sweetened condensed milk
- 1 1/4 cup heavy cream
- 1/3 cup mini chocolate chips
- 1 cup water
- 1/2 cup sugar
- 2/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- Lightly spray a 9x9 square baking dish and line it with parchment paper, leaving the ends to hang off the edges. This 'sling' will allow you to lift it out after chilling, for easier cutting. This step is optional.
- Toss the crumbs with the melted butter until all the crumbs are completely and evenly saturated. Press them evenly into the bottom of the prepared pan.
- Combine the peanut butter and the sweetened condensed milk in a bowl and microwave for about 30 seconds (to soften the peanut butter.) Blend the two together until smooth.
- Whip the cream until stiff peaks form. Then gently blend in the peanut butter mixture. Keep folding in until no streaks are left.
- Spread the mixture out onto the crust. Scatter the mini chips over the top and refrigerate for at least 2 hours.
- Serve drizzled with the chocolate sauce.
- Store the bars in the refrigerator. They are also good frozen.
- To make the chocolate syrup, Put the water, sugar, and cocoa powder in a sauce pan and gradually bring to a boil, stirring to dissolve everything. Let the sauce boil gently for several minutes until it just starts to thicken. Take off the heat and stir in the vanilla. The sauce will thicken further as it cools. It will keep in the refrigerator for a month.
- I like NABISCO FAMOUS WAFERS for the best flavor in the crust, but they can be pricey. You could substitute any other chocolate cookie like Oreos, or chocolate graham crackers.
- If your peanut butter and condensed milk mixture is very stiff, add a little more milk to smooth it out.
- If you have trouble blending the peanut butter mixture into the whipped cream, you don’t have to fold, you can beat it together. Just don’t beat too long or too hard or your cream will turn to butter.
- Love peanut butter desserts? How about trying this AMISH PEANUT BUTTER PIE?