Creamy & Crunchy Chocolate Peanut Butter Bars Recipe (No-bake)

This creamy and crunchy chocolate peanut butter bars recipe have 4 layers of decadence. The author of this recipe is Tiffany Bendayan. It is a new recipe on my lists of desserts – I prepared it yesterday for the first time – but am sure it will take place on our table for numerous weekends ahead (I cook desserts at home usually for weekends) – because my husband loves it! Enjoy chocolate ganache, peanut butter mousse, and cookie base – here is the recipe:

Creamy and Crunchy Chocolate Peanut Butter Bars Crunchy Chocolate Peanut Butter Bars

Servings 8


For the cookie layer:

  • 3 oz. Graham Crackers
  • 2 tablespoons Butter

For the cereal layer:

  • 1 cup oats (you can regular or honey flavored one)
  • 1/2 cup peanut butter unsweetened
  • 3 oz. semi-sweet chocolate

For the 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 whipping cream

For the chocolate ganache:

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

For garnish:

  • chopped peanuts (optional)



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

To make the cookie layer:

  • Ground the cookies in a food processor.
  • Melt the butter.
  • Mix the ground cookies with the butter.
  • Press the mixture evenly on the bottom of the loaf pan. Refrigerate while you make the next layer.

To make the cereal layer:

  • Melt chocolate in a pan over low heat.
  • Add the peanut butter and mix well.
  • Mix in the oats until combined.
  • Pour this mixture evenly on top of the cookie layer. Refrigerate while you make the next layer.

For the peanut butter mousse:

  • Beat cream cheese until soft and creamy.
  • Add the peanut butter and keep mixing until combined.
  • Very slowly incorporate the cream. Make sure you scrape down the mixer with a spatula.
  • Add the sugar slowly.
  • Increase speed until the mousse becomes creamy and thick. About 5-6 minutes
  • Pour the mousse on top of the cereal layer and refrigerate for 3-4 hours until set

For the chocolate ganache:

  • Place chopped chocolate in a bowl.
  • Using a saucepan, boil the cream over medium heat.
  • Pour the hot cream over the chocolate and wait for 1-2 minutes before mixing (during this time the chocolate will melt).
  • Using a spatula, mix the chocolate until the ganache becomes thicker and darker
  • 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.
  • Remove dessert from the mold by lifting the aluminum foil. Cut across into 8 bars or 24 squares.


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