Hamdi Saidani These Pioneer Woman No-Bake Chocolate Peanut Butter Pie Bars are basically a peanut butter pie that got sliced into squares. Crushed Oreo crust on the bottom, a thick cream cheese and peanut butter filling in the middle, and a chocolate peanut butter ganache drizzled on top with quartered Oreos and mini peanut butter cups. No oven, about 35 minutes of hands-on work, then you wait while the fridge does the rest.
They’re dangerously sweet and they know it. The kind of no-bake chocolate dessert where you cut yourself a thin slice, tell yourself that’s enough, and then go back for another one 10 minutes later.
Do You Need the Chocolate Topping
Technically no. The bars are great without it, just the Oreo crust and the creamy peanut butter filling. But that chocolate ganache takes about 5 minutes on the stovetop and turns them into something that looks like it came from a bakery.
If you’re short on time, skip the topping and add a big dollop of whipped cream when you serve them. If you’ve got 5 extra minutes, make the ganache. You won’t regret it.
Why the Crust Goes in the Freezer
Ten minutes in the freezer firms up the Oreo crust so it doesn’t crumble apart when you spread the heavy peanut butter filling on top. Room temperature crust can’t hold the weight.
Line the pan with foil first so you can lift the whole slab out later for clean slicing. That foil trick makes the difference between messy scoops and actual bars.
No-Bake Chocolate Peanut Butter Pie Bars Ingredients
For the Chocolate Crust:
- 30 regular Oreo cookies
- 5 tablespoons unsalted butter, melted
For the Peanut Butter Filling:
- 2 cups creamy peanut butter
- 16 ounces cream cheese, softened to room temperature
- 2 cups powdered sugar
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 12 ounces whipped topping (such as Cool Whip), thawed
For the Toppings (Optional):
- 1 cup semisweet chocolate chips
- 2 tablespoons creamy peanut butter
- 1/2 cup heavy whipping cream
- Oreo cookies, quartered, for garnish
- Mini peanut butter cups, halved, for garnish
How To Make Pioneer Woman No-Bake Chocolate Peanut Butter Pie Bars
- Make the Crust: Line a 13×9 inch pan with foil, leaving overhang on the long sides. Pulse 30 whole Oreo cookies in a food processor until finely ground, drizzle in the melted butter, and blitz until combined. Press the mixture into the bottom of the pan and freeze for 10 minutes.
- Make the Peanut Butter Filling: Beat the peanut butter and cream cheese together until smooth. Add the powdered sugar, vanilla, and salt, and beat again. Fold in the thawed whipped topping with a rubber spatula until completely combined. Spread the filling evenly over the chilled crust.
- Chill the Bars: Cover the pan and refrigerate for at least 2 hours or overnight. The filling needs to firm up enough to slice cleanly, so don’t rush this step.
- Make the Chocolate Topping: Put the chocolate chips and peanut butter in a heatproof bowl. Heat the cream in a small saucepan until it just starts to simmer, then pour it over the chocolate. Let it sit 5 minutes, then whisk until smooth. Let it cool until still warm but pourable.
- Top and Serve: Lift the chilled bars out of the pan using the foil handles and cut into squares. Drizzle each bar with the chocolate ganache, then top with quartered Oreos and halved mini peanut butter cups.
How Many Bars Does This Make
That depends on how big you cut them. For generous slices, you’ll get about 24 bars. Cut them smaller and you can stretch it to 35 pieces, which is smarter for a party because these are very sweet.
Smaller squares work better as a dessert table item where people are grabbing one alongside other treats. Bigger slices are for when this is the only dessert and you want people to commit.
Can You Make These the Day Before
Yes, and they’re actually easier to handle after a full night in the fridge. The filling sets up firmer, the crust holds together better, and every slice comes out cleaner.
Hold off on the chocolate drizzle and toppings until right before serving. The ganache stays shiny and the Oreo pieces stay crunchy if they go on last.
How To Store
Keep these bars covered in the fridge for up to 3 days. They need to stay cold because of all the cream cheese and whipped topping. Don’t freeze them. The whipped topping breaks down in the freezer and the texture goes grainy once it thaws.
Nutrition
- Calories: 315 kcal (estimated)
Try More Recipes
Pioneer Woman No-Bake Chocolate Peanut Butter Pie Bars
Description
These Pioneer Woman No-Bake Chocolate Peanut Butter Pie Bars are basically a peanut butter pie that got sliced into squares. Crushed Oreo crust on the bottom, a thick cream cheese and peanut butter filling in the middle, and a chocolate peanut butter ganache drizzled on top with quartered Oreos and mini peanut butter cups. No oven, about 35 minutes of hands-on work, then you wait while the fridge does the rest.
They’re dangerously sweet and they know it. The kind of no-bake chocolate dessert where you cut yourself a thin slice, tell yourself that’s enough, and then go back for another one 10 minutes later.
Ingredients
Instructions
- Make the Crust: Line a 13×9 inch pan with foil, leaving overhang on the long sides. Pulse 30 whole Oreo cookies in a food processor until finely ground, drizzle in the melted butter, and blitz until combined. Press the mixture into the bottom of the pan and freeze for 10 minutes.
- Make the Peanut Butter Filling: Beat the peanut butter and cream cheese together until smooth. Add the powdered sugar, vanilla, and salt, and beat again. Fold in the thawed whipped topping with a rubber spatula until completely combined. Spread the filling evenly over the chilled crust.
- Chill the Bars: Cover the pan and refrigerate for at least 2 hours or overnight. The filling needs to firm up enough to slice cleanly, so don’t rush this step.
- Make the Chocolate Topping: Put the chocolate chips and peanut butter in a heatproof bowl. Heat the cream in a small saucepan until it just starts to simmer, then pour it over the chocolate. Let it sit 5 minutes, then whisk until smooth. Let it cool until still warm but pourable.
- Top and Serve: Lift the chilled bars out of the pan using the foil handles and cut into squares. Drizzle each bar with the chocolate ganache, then top with quartered Oreos and halved mini peanut butter cups.
