Ingredients for Chocolate Peanut Butter Freezer Bars
- Nutter Butter Sandwich Cookies
- 1/2 cup (1 stick) unsalted butter, melted
- 8 ounces cream cheese, softened
- Creamy Peanut Butter
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups whipped topping (thawed if frozen)
- Semisweet Chocolate
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How to Make Chocolate Peanut Butter Freezer Bars
- Crush 8 graham crackers (or similar) in a ziptop bag using a rolling pin until finely crumbled.
- In a medium bowl, combine the crushed graham cracker crumbs with 1/2 cup (1 stick) melted unsalted butter. Mix well.
- Press the crumb mixture firmly into the bottom of a foil-lined 9x5-inch loaf pan.
- In a large bowl, beat together 8 ounces cream cheese (softened), 1/2 cup creamy peanut butter, 1/2 cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Gently fold in 3 cups whipped topping (thawed if frozen).
- Spoon 1/2 cup of the cream cheese mixture into a small bowl.
- Melt 4 ounces semi-sweet chocolate chips and stir into the reserved cream cheese mixture until well combined. Set aside.
- Spread half of the remaining cream cheese mixture evenly over the crust in the loaf pan.
- Top with the chocolate mixture, spreading evenly.
- Cover with the remaining cream cheese mixture.
- Freeze for at least 4 hours, or preferably overnight, until firm.
- To unmold, invert the pan onto a serving plate. Remove the foil.
- Re-invert onto a serving platter so the crust is on the bottom.
- Top with remaining whipped topping and sprinkle with crushed graham cracker crumbs (optional).
- Slice and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
104g
Fat
93g
Carbs
12g
