This page gathers five peanut butter desserts that range from layered no-bake treats to baked bars and brownies. Each one uses peanut butter in a different way, from creamy fillings and chips to a chocolate shell or a peanut-studded topping.
The recipes below highlight distinct assembly styles, including chilled layering, baking in a 13×9 pan, and stacking candy or cookie layers over a rich base. A few are best chilled until set, while others are baked until golden or fudgy before cutting.
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- Peanut Butter Crunch Lasagna
- Christmas Magic Cookie Bars
- Slutty Brownies
- Buckeye Dip
- Nut Goodie Bars
Peanut Butter Crunch Lasagna
Peanut Butter Crunch Lasagna layers Nutter Butter cookies, a cream cheese mixture, chocolate pudding, and whipped topping into a chilled dessert with a crunchy finish. The base starts with a cookie layer in a 9×13 dish, then the cream cheese and powdered sugar are beaten smooth and folded with half the whipped topping before being spread over the cookies.
After the pudding is whisked with milk until thick, it is spread over the cream layer and topped with the remaining whipped topping. The remaining cookies are crushed over the surface, and melted peanut butter is drizzled on top before the dessert chills until set, preferably overnight.
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Christmas Magic Cookie Bars
Christmas Magic Cookie Bars are built in a 13×9 inch baking dish with a graham cracker crumb crust, coconut, chocolate chips, peanut butter chips, M&M’s, and sweetened condensed milk. The melted butter and crumbs are mixed and pressed into a thin base, creating the foundation for the layered toppings.
The coconut goes on first, followed by the semi-sweet chocolate chips, peanut butter chips, and M&M’s. Sweetened condensed milk is drizzled evenly over the surface, then the bars are baked at 350°F until golden brown and set. They cool completely before slicing into bars.
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Slutty Brownies
Slutty Brownies stack refrigerated peanut butter cookie dough, Reese’s Peanut Butter Cups, and fudge brownie batter in one pan for a dense, fudgy dessert. The pan is lined with parchment paper and lightly sprayed, then the cookie dough is pressed into the bottom before the candy cups are arranged in flat, even rows.
The brownie batter is stirred together with eggs, oil, and water until no dry pockets remain, then spooned over the candies and spread carefully into an even layer. The brownies bake until set but still fudgy, with the exact time varying by pan size. They are cooled completely, or left overnight at room temperature for denser layers.
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Buckeye Dip
Buckeye Dip combines cream cheese, powdered sugar, creamy peanut butter, vanilla, whipped topping, and mini chocolate chips into a chilled, spoonable dessert. The cream cheese and powdered sugar are beaten until light and fluffy, then peanut butter and vanilla are added and beaten smooth before the whipped topping and chips are folded in.
The finished mixture is transferred to a pie dish or 8×8-inch dish and smoothed on top. Magic shell is poured over the surface and spread gently with the back of a spoon to cover it evenly, then the dip is refrigerated until the chocolate sets. It is served chilled with pretzels, vanilla wafers, or sliced fruit.
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Nut Goodie Bars
Nut Goodie Bars layer a chocolate-butterscotch-peanut butter base, a maple filling, and a peanut-studded chocolate topping in a 9-by-13-inch pan. The chips and peanut butter are melted together in the microwave, then half of that mixture is spread into the prepared pan and chilled until firm.
While the bottom layer sets, the melted butter, milk, and cook ‘n serve vanilla pudding mix are brought to a boil, then powdered sugar and maple flavoring are beaten in until smooth. That filling is spread over the chilled chocolate layer, and salted peanuts are stirred into the remaining chocolate mixture before it is spread on top. The bars are cut into squares and kept refrigerated until serving.
