No-Bake Chocolate-Peanut Butter Dream Bars

No-Bake Chocolate-Peanut Butter Dream Bars

Makes: 12 servings

8 ounces cream cheese

1 (3.9-ounce) box instant chocolate pudding mix

1 1/2 cups plus 1 tablespoon cold whole or 2% milk, divided

6 tablespoons (3/4 stick) unsalted butter

26 Oreo sandwich cookies (about 10 1/2 ounces)

1/2 teaspoon kosher salt, divided

1 1/2 cups cold heavy cream

3/4 cup plus 2 tablespoons powdered sugar, divided

1/2 cup plus 1 tablespoon creamy peanut butter, divided

1/2 (about 2-ounce) bar dark or milk chocolate (optional)

1. Place 8 ounces cream cheese on the counter and let sit at room temperature until softened, about 45 minutes. Meanwhile, line an 8-by-8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that parchment hangs about 2 inches over all four sides of pan to form a sling.

2. Place 1 (3.9-ounce) package instant chocolate pudding mix and 1 1/2 cups of the cold milk in a large bowl. Whisk until dissolved and the mixture is slightly thickened, about 2 minutes. Let sit to thicken while you prepare the crust and other layers.

3. Place 6 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on high until melted, 40 to 60 seconds.

4. Break 26 Oreo sandwich cookies in half with your hands and place in the bowl of a food processor fitted with the blade attachment. Pulse until fine crumbs form, 12 to 15 (1-second) pulses (about 2 3/4 cups). (Alternatively, place the cookies in a sealed zip-top bag and crush with a rolling pin into fine crumbs.)

5. Drizzle the butter over the cookie crumbs. Add 1/4 teaspoon of the kosher salt. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses. (If making by hand, transfer the crumbs to a medium bowl and add the melted butter and salt. Stir with a wooden spoon until the mixture resembles wet sand and holds together when squeezed.)

6. Transfer the mixture into the pan. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you make the filling.

7. Place 1 1/2 cups cold heavy cream and 1/4 cup of powdered sugar in bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with whisk attachment on high speed until stiff peaks form, 2 to 4 minutes. Transfer to another bowl.

8. Place the cream cheese, 1/2 cup of the powdered sugar, 1/2 cup of the creamy peanut butter and remaining 1/4 teaspoon kosher salt in the bowl of the stand mixer (no need to wipe clean). Beat with the whisk attachment on medium speed until light and very fluffy, scraping down the sides of the bowl with a flexible spatula halfway through, about 3 minutes total. Transfer 1 cup of the whipped cream to the peanut butter mixture and gently fold together with a flexible spatula until just combined.

9. Dollop chocolate pudding into baking pan and spread into an even layer. Dollop peanut butter mixture over chocolate pudding and spread into an even layer. Dollop remaining whipped cream over the peanut butter layer and spread into an even layer. Cover and refrigerate for at least 4 hours or up to overnight.

10. When ready to serve, place the remaining 2 tablespoons powdered sugar, 1 tablespoon peanut butter and 1 tablespoon milk in a small bowl and stir with a fork until smooth. Transfer to a small zip-top bag, press down into a corner and snip the corner off of the bag. Drizzle the peanut butter mixture over the top. Use a vegetable peeler to shave 1/2 (about 2 ounces) chocolate bar over the top if desired. Grasping the excess parchment, transfer the slab to a cutting board. Cut into 12 pieces, wiping the knife between each slice for cleaner cuts.

Heavy cream substitution: Replace the homemade whipped cream (1 1/2 cups cold heavy cream and 1/4 cup powdered sugar) with 1 (8-ounce) container thawed frozen whipped topping, such as Cool Whip.