Healthy No-Bake Chocolate Peanut Butter Bars

Votes: 2

Time: 4 hours 10 minutes
Complexity: easily
Quantity: 12 pcs.

Nutritional value per serving:

Calories 250, total fat 15 G., saturated fats 6 G., proteins 6 G., carbohydrates 24 G., fiber 2 G., cholesterol 15 mg, sodium 190 mg, sugar 16 G.

This layered dessert is made without baking. The layers are placed in a mold and set in the refrigerator, then cut into bars, or squares. The first layer is a crust of crushed chocolate wafer cookies with butter and chocolate. The mixture is pressed tightly into the bottom of the mold, and after it sets, it sets and turns into a delicious crust. The second layer is a delicate filling made with cream cheese, Greek yogurt, peanut butter, and powdered sugar. All ingredients are whisked until smooth, then the filling is spread on the crust, sprinkled with crushed peanuts, and refrigerated to set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

24 pcs. chocolate wafer cookies
3 tbsp (45 g) butter, melted
110 g dark chocolate granules, melted

Filling

110 g low-fat cream cheese
0.5 cup creamy peanut butter
0.5 cup Greek yogurt, 2% fat
2/3 cup powdered sugar

Topping

1/4 cup unsalted roasted peanuts, chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: wafer cookies, butter, chocolate chips (granules), dark chocolate, curd cheese, Peanut butter, yogurt, powdered sugar, Peanut

Cooking the dish according to the recipe:

Cake. Line an 8-inch (20 cm) square pan with foil, allowing it to overhang both sides, and lightly spray with cooking spray. Process the cookies in a food processor until fine crumbs form. Add the melted butter and pulse again until the crumbs are coated with butter. Add the melted chocolate and pulse until the mixture has the texture of very wet sand. Pour the mixture into the pan and press it down with an offset spatula. Cover and refrigerate while you prepare the filling. Clean the food processor bowl.
Filling and topping. Place the cream cheese, peanut butter, yogurt, and sugar in the bowl of a food processor and process until smooth. Spoon the filling into the crust and smooth the surface with a spatula. Top with peanuts and sprinkle with 1/4 teaspoon of salt. Cover and refrigerate until the filling is set and a slightly softer consistency than cream cheese, about 4 hours or overnight.