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Ingredients
Scale
- 1 ¼ cups chocolate cookie crumbs oreo-style, finely crushed
- 2–3 tablespoons melted butter
- 1 tablespoon unsweetened cocoa powder optional
- 1 pinch salt
- 1 cup greek yogurt or skyr or 1 cup blended cottage cheese for higher protein
- 8 oz light cream cheese softened
- 1 scoop peanut butter protein powder whey or plant-based
- ¼ cup creamy peanut butter slightly melted
- ¼ cup powdered sugar or sweetener adjust to taste
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/3–1/2 cup chopped mini peanut butter cups optional
- melted chocolate for drizzling
- 1/3–1/2 cup chopped mini peanut butter cups
Instructions
- Line a 9×5 loaf pan with parchment paper, leaving overhang on the long sides.
- Combine chocolate cookie crumbs, melted butter, cocoa powder (if using), and a pinch of salt. Press firmly into the bottom of the pan. Chill while preparing the filling.
- Beat softened cream cheese with an electric mixer until completely smooth, about 2 minutes.
- Add Greek yogurt (or cottage cheese), peanut butter protein powder, powdered sugar, vanilla, and a pinch of salt. Mix on medium until combined.
- Mix in slightly melted peanut butter until smooth and creamy.
- Fold in chopped mini peanut butter cups if desired.
- Spread the filling evenly over the crust. Drizzle with melted chocolate and sprinkle more chopped peanut butter cups on top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Cut into 8 bars using the parchment overhang.
Notes
For a lower calorie option, use a sugar substitute in the filling.
Feel free to add more chocolate drizzles for extra richness.
- Prep Time: 15 minutes
- Cook Time: 255 minutes
- Category: Desserts
- Method: Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg