Chocolate Peanut Butter Pie Bars

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There's nothing like the classic chocolate and peanut butter combination and when combined in smooth, rich, silky layers with whipped cream and chocolate crust - it's heaven. These Chocolate Peanut Butter Pie Bars are so creamy, rich and deliciously decadent in small portions since you can cut them up into small squares and share with a crowd. I love how pie bars are less fussy because sometimes serving up a neat slice of pie can be a challenge itself. This is a great Summer recipe because it is almost no-bake. You only need to bake the crust and the rest is over the stovetop and chills in the fridge. This recipe uses my incredible One Pot Chocolate Pastry Cream for the chocolate pudding layer. Get ready for an irresistible cool treat!

chocolate peanut butter pie bars slice with bite

WHY THIS RECIPE WORKS

Easy to make - this recipe is simple to make since half of it is made off the heat. The crust comes together quickly by hand and you just press it into the pan.
Not too sweet - the chocolate and peanut butter layers are not too sweet and they balance each other perfectly.
Smooth chocolate custard filling- the chocolate filling is a chocolate version of my easy pastry cream recipe. It is so silky and smooth with rich chocolate taste.
Creamy peanut butter mousse - we make an addictive peanut butter mousse from a base of cream cheese and it is absolutely incredible! It has a nice sweet and salty balance.
Whipped cream topping - I feel like a chocolate peanut butter pie isn't complete with some whipped cream, like my French Silk Pie, so we finish it like that with some chocolate curls and mini peanut butter cups.

chocolate peanut butter pie bars sliced with bite

INGREDIENTS FOR CHOCOLATE PEANUT BUTTER PIE BARS

Oreo cookies - you'll need about 13 Oreos for this recipe to make the crust. Leave the filling inside.
Granulated sugar - this is what sweetens and thickens the chocolate pastry cream and the peanut butter mousse.
Butter - melted butter will bring the Oreo cookie crumbs together to form a crust and it adds a glossy finish and silkiness to the chocolate custard.
Egg yolk - you'll 3 large egg yolks to make the filling. Reserve the whites for another use. Yolks will thicken the custard and create a thick, full mouthfeel.
Cocoa powder - this will intensify the chocolate flavor. You can use Dutch process or natural cocoa for this recipe, but I prefer this one.
Corn starch - this is essential to thicken the pastry cream to the right consistency.

chocolate peanut butter pie bars ingredients

Pure vanilla extract - vanilla boosts the creamy flavor and carries the peanut butter flavor. I prefer this Madagascar Bourbon Vanilla extract.
Dark chocolate - it is important to use bittersweet chocolate for this recipe to control the sweetness. Also, chocolate with more cocoa solids has a higher cocoa butter content which will help set the filling.
Cream cheese - you will need block cream cheese to make the peanut butter mousse. Make sure it is completely softened.
Peanut butter - this recipe works best with smooth no-stir peanut butter like Jif.
Heavy cream or whipping cream - cream is use in 3 steps for this recipe: in the chocolate filling, for the peanut butter mousse and also for topping off the bars.

STEP BY STEP INSTRUCTIONS FOR CHOCOLATE PEANUT BUTTER PIE BARS

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

STEP 1). Make the crust. Break Oreos into rough pieces and place in a food processor fitted with a blade attachment. Pulse until it forms fine crumbs, and melted butter and pulse again until it looks like damp sand.
STEP 2). Bake the crust. Transfer the mixture to the prepared pan and use your hands or the bottom of a measuring cup to press it into the bottom of the baking pan in an even layer. Bake for about 8 minutes until fragrant but be careful not to burn it.
STEP 3). Make the chocolate custard layer. In a small 1-quart saucepan, combine sugar, corn starch and cocoa powder and whisk to blend evenly so there are no lumps of starch or cocoa. Very slowly begin to whisk in the cream so that it blends smoothly with the starch/sugar mixture. Once all the cream is added, you can pour in the milk and whisk well. Add egg yolks one a time and whisk them in evenly before each addition. Place the sauce pot over medium-low heat and whisk constantly until it starts to thicken. Be patient as this can take up to 10 minutes. Once it starts to bubble, let it bubble for just 5 seconds while stirring then immediately transfer it to a clean bowl.
STEP 4). Make the chocolate custard layer. Add the chopped dark chocolate and whisk until it is completely melted and evenly combined. Add butter and vanilla and stir it in until melted and evenly incorporated. Place a piece of plastic wrap directly over the surface of the custard to cover it and cool for 15 minutes in the fridge. Pour the chocolate custard over the cooled crust and spread it out evenly. Refrigerate for about 1 hour until set.
STEP 5). Make the peanut butter mousse. First whip the heavy cream in a medium bowl on medium-high speed until it forms soft peaks (3-5 minutes) and keep refrigerated. Place soft cream cheese in a large bowl and beat until smooth and creamy. Add sugar and beat until incorporated and mixture is glossy. Mix in peanut butter and vanilla on low speed. Scoop about ⅓ of the whipped cream into the peanut butter mixture and fold it in to loosen it up. Once it's mostly combined, add in the rest of the whipped cream and continue to fold until it's fully combined. Spread this evenly over the chocolate layer and chill again for about 30 minutes.
STEP 6). Make the topping. Whip the heavy cream and sugar in a medium bowl on medium-high speed until it forms soft peaks (3-5 minutes). Dollop it over the peanut butter layer, spread it out and make swooshes and swirls. Place the pan in the fridge for another hour to set.
STEP 7). Decorate. Before serving, top with chocolate curls and chopped peanut butter cups. Serve chilled or at room temperature but store it in the fridge. Enjoy!

EXPERT TIPS:

Do not reduce the sugar. The right amount of sugar in the chocolate custard will contribute to the thick texture and will help prevent the eggs from curdling, so do not attempt to reduce it.
Have patience. Pastry cream is thickened by starch and eggs. The starch will not do it's job until it reaches a certain temperature (about 80 degrees C) to swell and set into a gel, but then once it reaches the right temperature it is ready. If you undercook the custard, then it will never set no matter how long you chill it for. Egg proteins require gentle heating to coagulate into a soft gel. If you try to rush the process, then you may end up with curdled custard.
Do not walk away while making the custard. Custard requires constant stirring to ensure the heat is evenly distributed around the egg proteins so that they do not curdle. The milk proteins also have a tendency to burn easily at the bottom of the pan if left unattended.
Use bittersweet chocolate for the best set and flavor. Darker chocolate contains more cocoa butter which is a hard fat that will help set the custard to a thick texture.
Do not over-beat the peanut butter mousse. Mix the peanut butter into the cream cheese mixture gently. Over-mixing at this point may cause the peanut oil to separate.
Chill sufficiently. To get nice clean layers, be sure to chill each layer thoroughly before adding the next layer.

RECIPE FAQ

How do I know when Oreo crust is baked enough?

It's hard to tell since Oreos are already black, but it doesn't take long before it's burnt. It only needs 6-8 minutes and you'll know it's ready when it feel dry and smells fragrant (not burnt).

How do I know when my custard is set?

The custard layer is set when it feels slightly firm to the touch.

What type of chocolate is best for chocolate custard?

Bittersweet chocolate with minimum 70% cocoa solids is best. Darker chocolate contains more cocoa butter which is a hard fat that will help set the custard to a thick texture.

What type of peanut butter should I use for peanut butter pie bars?

This recipe works best with smooth emulsified no-stir peanut butter like Jif or Skippy. Natural peanut butter has a looser texture and will make a thinner mousse.

How to get clean slices on these chocolate peanut butter pie bars?

Let the bars cool completely and then refrigerate for at least 4 hours before slicing for the best texture and cleanest slices.

How do I store chocolate peanut butter pie bars?

These bars should be stored in the refrigerator in an airtight container for up to 5 days. The crust will soften after the 2nd day.

How do I serve chocolate peanut butter pie bars?

These bars are lovely served just as it is, but if you want to jazz it up even more, you can add chocolate curls or shavings, or a drizzle of fudge sauce.

Can I freeze chocolate peanut butter pie bars?

I would not recommend freezing these bars as the filling is high moisture and will just become wet and soggy once thawed.

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Video

Christina Marsigliese

This is chocolate peanut butter pie turned into easy, sliceable bars! There's an Oreo cookie crust topped with rich smooth chocolate custard, creamy peanut butter mousse and lightly sweetened whipped cream with chocolate shavings. This is a cool treat everyone will enjoy!

5 from 6 votes

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Prep Time 30

Cook Time 15

Chill Time 4

Servings 16 squares

Ingredients

Crust:

¾ cups 170g finely crushed Oreos (about 13 Oreo cookies)
2 tablespoon 28g unsalted butter, melted

Chocolate Custard:

1 x recipe Chocolate Pastry Cream

Peanut Butter Mousse:

½ cup 120ml heavy 35% whipping cream
125 g (½ block) cream cheese at room temperature
¼ cup 30g powdered sugar
½ cup 60ml smooth peanut butter
½ teaspoon pure vanilla extract

Topping:

½ cup 120ml heavy 35% whipping cream
1 teaspoon granulated sugar
chocolate curls or shavings for topping
mini peanut butter cups for topping

Instructions

Line an 8x8-inch square baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
Make the crust. Place the Oreos in a food processor and pulse until finely ground. Add melted butter and pulse until it is combined and looks damp. Tip it into the prepared 8x8-inch square baking pan and press it into the bottom in an even layer. Bake for 6-8 minutes at 350°F until just set and it feels dry. Let cool completely.
Make the chocolate custard layer. In a small 1-quart saucepan, combine sugar, corn starch and cocoa powder and whisk to blend evenly so there are no lumps of starch or cocoa. Very slowly begin to whisk in the cream so that it blends smoothly with the starch/sugar mixture. Once all the cream is added, you can pour in the milk and whisk well. Add egg yolks one a time and whisk them in evenly before each addition. Place the sauce pot over medium-low heat and whisk constantly until it starts to thicken. Be patient as this can take up to 10 minutes. Increase the heat slightly to medium if necessary, but do not walk away from the pan and do not stop stirring as it can easily catch and scorch at the bottom of the pan.
Once the mixture starts to thicken, lower the heat and watch carefully. Once it starts to bubble, let it bubble for just 5 seconds while stirring then immediately transfer it to a clean bowl. NOTE: you can pass it through a fine mesh sieve to remove any curdled egg pieces if you are so inclined.
Add the chopped dark chocolate and whisk until it is completely melted and evenly combined. Add butter and vanilla and stir it in until melted and evenly incorporated. Place a piece of plastic wrap directly over the surface of the custard to cover it and cool for 15 minutes in the fridge. Pour the chocolate custard over the cooled crust and spread it out evenly. Refrigerate for about 1 hour until set.
Make the peanut butter mousse. First whip the heavy cream in a medium bowl on medium-high speed until it forms soft peaks (3-5 minutes) and keep refrigerated. Place soft cream cheese in a large bowl and beat until smooth and creamy. Add sugar and beat until incorporated and mixture is glossy. Mix in peanut butter and vanilla on low speed. Scoop about ⅓ of the whipped cream into the peanut butter mixture and fold it in to loosen it up. Once it's mostly combined, add in the rest of the whipped cream and continue to fold until it's fully combined. Spread this evenly over the chocolate layer and chill again for about 30 minutes.
Make the topping. Whip the heavy cream and sugar in a medium bowl on medium-high speed until it forms soft peaks (3-5 minutes). Dollop it over the peanut butter layer, spread it out and make swooshes and swirls. Place the pan in the fridge for another hour to set.
Before serving, top with chocolate curls and chopped peanut butter cups. Serve chilled or at room temperature but store it in the fridge. Enjoy!
TIP: to make chocolate curls, place a large block of chocolate in the microwave for just 15 seconds or so to soften it, then use a vegetable peeler to shave down the long side of the block. Let the curls fall off naturally and make little curls.