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Peanut Butter Pie Squares

Peanut Butter Pie

Are you ready for a new “pie” that combines peanut butter and chocolate?

Instead of a pie plate, I prefer using a 9″x13″ pan. Not only is it easier to store and share the pieces, they come out nicer. I will be honest, I’ve always had trouble making that first piece cut out of a pie to look pretty on a serving plate. So skip the round pie and go rectangular!

This will keep the dessert looking pretty, so take a listen to Peggy Lee singing “Pretty Eyes.”

Peanut Butter Pie Squares

Yield: 30 bars


  • 30 chocolate sandwich cookies
  • 6 tablespoons butter, divded
  • 1½ cups heavy whipping cream
  • 2 packages cream cheese (8 ounces each)
  • 2 cups natural creamy peanut butter, oil poured off
  • 2½ cups powdered sugar
  • 1 tablespoon vanilla extract


  1. Crush chocolate sandwich cookies. Put them in a bowl. Melt 3 tablespoons butter. Pour over crushed chocolate sandwich cookies and stir with a fork.
  2. Line a 9”x13” pan with parchment paper. Dump chocolate sandwich cookie mixture into pan. Press down onto the bottom with the back of a small bowl.
  3. In a large bowl, whip heavy whipping cream until stiff. Set aside.
  4. In a large mixing bowl, combine cream cheese, peanut butter, confectioner’s sugar, vanilla, and remaining 3 tablespoons butter.
  5. Add whipped cream and blend together.
  6. Pour over chocolate sandwich cookie crust.
  7. Freeze.
  8. Remove from freezer. Holding the parchment paper, lift out of the pan and set on a cutting board.
  9. Allow to thaw for 5-10 minutes.
  10. Cut into 20 pieces. Line a freezer container with waxed paper.
  11. Set pieces in layers with waxed paper in between layers.
  12. Keep frozen and remove for serving a few minutes before.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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