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This crunchy No Bake Chocolate Peanut Butter Bars recipe have 4 layers of decadence. Enjoy peanut butter mousse, cookie base and chocolate ganache.

No Bake Chocolate Peanut Butter Bars

This crunchy No Bake Chocolate Peanut Butter Bars recipe have 4 layers of decadence. Enjoy peanut butter mousse, cookie base and chocolate ganache. 

Course Dessert
Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Author Tiffany Bendayan

Ingredients

Cookie Layer

  • 3 oz Graham Crackers
  • 2 tablespoons Butter

Cereal Layer

  • 1 cup Honey Bunches of Oats®
  • 1/2 cup peanut butter unsweetened
  • 3 oz semi-sweet chocolate

Peanut Butter Mousse

  • 2 oz cream cheese room temperature
  • 1/2 cup confectioners sugar sifted
  • 6 tablespoons peanut butter unsweetened
  • 3/4 cup + 2 tablespoons heavy cream

Chocolate Ganache

  • 1 cup semi-sweet chocolate chopped
  • 1/2 cup heavy cream

Garnish

  • Chopped peanuts optional

Instructions

  1. Line a loaf pan with aluminum foil. Spray with non-stick spray

For Cookie Layer

  1. Ground the cookies in a food processor 

  2. Melt the butter

  3. Mix the ground cookies with the butter 

  4. Press the mixture evenly on the bottom of the loaf pan. Refrigerate while you make the next layer

For Cereal Layer

  1. Melt chocolate in a pan over low heat 

  2. Add the peanut butter and mix well 

  3. Mix in the Honey Bunches of Oats® until combined

  4. Pour this mixture evenly on top of the cookie layer. Refrigerate while you make the next layer

For Peanut Butter Mousse

  1. Beat cream cheese until soft and creamy

  2. Add the peanut butter and keep mixing until combined

  3. Very slowly incorporate the cream. Make sure you scrape down the mixer with a spatula. 

  4. Add the sugar slowly 

  5. Increase speed until the mousse becomes creamy and thick. About 5-6 minutes 

  6. Pour the mousse on top of the cereal layer and refrigerate for 3-4 hours until set 

For Chocolate Ganache

  1. Place chopped chocolate in a bowl 

  2. Using a saucepan, boil the cream over medium heat 

  3. Pour the hot cream over the chocolate and wait for 1-2 minutes before mixing (during this time the chocolate will melt)

  4. Using a spatula, mix the chocolate until the ganache becomes thicker and darker 

  5. Pour the ganache over the set mousse and spread evenly with a spatula. Sprinkle the peanuts on top. Freeze for 30 minutes to 1 hour 

  6. Remove dessert from the mold by lifting the aluminum foil. Cut across into 8 bars or 24 squares 

  7. Enjoy!