Description
Cool and creamy peanut butter filling in a buttery graham cracker crust, these No-Bake Peanut Butter Pie Bars are my famous pie in an easy-to-serve bar that your crowd will go wild for.
Ingredients
Graham Cracker Crust
- · 2 cups finely crushed graham cracker crumbs
- · 1/3 cup granulated sugar
- · 10 tablespoons (1 and 1/4 sticks) unsalted butter, melted
Peanut Butter Filling
- · 2 (8-ounce) packages cream cheese, softened
- · 2 cups creamy peanut butter
- · 2 cups powdered sugar
- · 2 (8-ounce) containers frozen whipped topping, thawed
Optional Garnish
- · Chopped roasted peanuts
Instructions
- Make the Crust: Lightly grease a 9×13-inch baking dish.
- In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the prepared baking dish.
- Refrigerate the crust for 30 minutes while you prepare the filling.
- Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat together the softened cream cheese and peanut butter until smooth.
- Add the powdered sugar and beat until smooth and creamy.
- Fold in the whipped topping until fully incorporated and fluffy.
- Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
- If desired, sprinkle lightly with chopped roasted peanuts.
- Cover and refrigerate for at least 4 hours, preferably overnight, until completely set.
- Slice into bars and serve chilled. Store covered in the refrigerator for up to 5 days.