Ingredients:

  • 16 oz peanut butter sandwich cookies
  • 6 tbsp unsalted butter, melted
  • 0.25 tsp fine sea salt
  • 8 oz full-fat cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 12 oz whipped topping, thawed and divided
  • 7.8 oz instant chocolate pudding mix (two 3.9 oz packages)
  • 2.75 cups whole milk, cold
  • 0.5 tsp pure vanilla extract
  • 0.25 cup mini semi-sweet chocolate chips
  • 2 tbsp crushed peanuts

Instructions:

  1. Pulse the peanut butter sandwich cookies in a food processor until they resemble coarse sand. Combine with melted butter and sea salt.
  2. Press the cookie mixture firmly into the bottom of a 9x13-inch baking dish to form a level crust. Place in the freezer for 10 minutes to set.
  3. In a large bowl, beat the softened cream cheese, creamy peanut butter, and powdered sugar until smooth. Gently fold in 8 oz of the whipped topping.
  4. Spread the peanut butter mixture evenly over the chilled crust. Return to the freezer for 15 minutes for a quick set.
  5. In a separate bowl, whisk together the instant chocolate pudding mix, cold whole milk, and vanilla extract for 2 minutes until thickened. Spread over the peanut butter layer.
  6. Top with the remaining 4 oz of whipped topping. Garnish with mini chocolate chips and crushed peanuts.
  7. Refrigerate for at least 1 hour and 30 minutes before slicing into 16 bars.