A really delicious treat with surprisingly few ingredients for something with 3 layers!

Ingredients (pictures show a doubled recipe, ingredient list is still for a single batch):

Crust:

• • 1 1/2 cups crushed Oreos (I used a food processor, you can also put them in a ziplock and hit with a meat tenderizer/anything solid)
  • 4 tablespoons unsalted butter, melted

Filling:

• • 4 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1/4 cup creamy peanut butter
  • 1 tablespoon milk

Topping:

• • 1/4 cup heavy cream
  • 3 ounces semisweet chocolate, chopped/chips
  • coarsely chopped salted peanuts for garnish, optional

Line an 8×8″ pan with nonstick foil, or with regular foil and then grease. I forgot and just greased, and after the first few pieces it came out alright. Also, I doubled the recipe, so put it in a 9×13″.

To make the crust, stir together the cookie crumbs and butter – you can do it in a mixing bowl, but I just did it in the dish itself. Press firmly and evenly into the bottom of the lined pan, then freeze for at least 20 minutes to firm.

Some really regrettably blurry photos again this week I’m afraid – just didn’t notice at the time!

To make the filling, first beat together the cream cheese and powdered sugar.

Add the peanut butter and milk.

Spread evenly over the frozen crust, then return to the fridge for an hour or until firm.

Heat the cream in a small saucepan until it just begins to simmer. Remove from the heat and add the chocolate. Let sit for one minute, then stir until smooth.

Again, sorry about these hot mess photos!

Spoon/drizzle the chocolate mixture over the peanut butter layer and smooth.

Sprinkle with chopped peanuts if desired. Chill until set. Remove the foil from the pan, slice into small squares, and serve.

No-Bake Peanut Butter Pie Bites

From The Daily Cookie.

Crust:

• 1 1/2 cups crushed Oreos (I used a food processor, you can also put them in a ziplock and hit with a meat tenderizer/anything solid)
• 4 tablespoons unsalted butter, melted

Filling:

• 4 ounces cream cheese, room temperature
• 1/2 cup powdered sugar
• 1/4 cup creamy peanut butter
• 1 tablespoon milk

Topping:

• 1/4 cup heavy cream
• 3 ounces semisweet chocolate, chopped/chips
• coarsely chopped salted peanuts for garnish, optional

Line an 8×8″ pan with nonstick foil, or with regular foil and then grease.

To make the crust, stir together the cookie crumbs and butter. Press firmly and evenly into the bottom of the lined pan, then freeze for at least 20 minutes to firm.

To make the filling, beat together the cream cheese and powdered sugar, then add the peanut butter and milk. Spread evenly over the frozen crust, then return to the fridge for an hour or until firm.

Heat the cream in a small saucepan until it just begins to simmer. Remove from the heat and add the chocolate. Let sit for one minute, then stir until smooth. Spoon/drizzle the chocolate mixture over the peanut butter layer and smooth. Sprinkle with chopped peanuts if desired. Chill until set. Remove the foil from the pan, slice into small squares, and serve.