Chocolate Peanut Butter No-Bake Dessert #dessert #cakes #peanut #chocolate #bars

There is nothing very like a rich, no-heat layered pastry. Particularly when those layers are chocolate and nutty spread, much the same as this Chocolate Peanut Butter No-Bake Dessert Recipe

This simple no-heat pastry is the ideal blend of chocolate and nutty spread! With just 5 fixings these chocolate and nutty spread bars are quick, simple and DELICIOUS!

I approached companions at Bible Study for their best sweet plans and Cheryl brought three plans. Cheryl shared these Almond Bark Specials, Blueberry Muffins, and this Chocolate and Peanut Butter Dessert. I could hardly imagine how just 5 fixings, margarine, nutty spread, powdered sugar, graham wafer morsels and chocolate chips, could be so natural to make and taste so much like Reese's nutty spread cup! I've made this formula twice as of now, and I realize we'll be making it a lot more occasions later on!

These chocolate and nutty spread bars are extremely simple to stir up, there's just one test. Cutting these bars is the hardest part. On the off chance that you cut them too early they're gooey. On the off chance that you trust that the chocolate will solidify it breaks in strangely molded pieces. For whatever length of time that you needn't bother with an ideal look you'll LOVE these no-prepare pieces of candy! Despite how set - up the chocolate is they taste astonishing!

Also try our recipe : CLASSIC LEMON BARS #dessert #healthycake #lemon #bars #party

Ingredients :

• 20 Oreo cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners’ sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15-20 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package instant chocolate pudding

Instructions :

1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth.
2. Fold in half of the whipped topping. Spread over crust.
3. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set.
4. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top.
5. Cover and chill for at least 3 hours.

Source : bit.ly/2YcrVQb

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