April Recipes

Chocolate-Peanut Butter Squares

Chocolate Peanut Butter Squares
Hands On:
20 minutes
Total Time:
150 minutes


  • 1 (6.8-oz.) pkg. keto peanut butter sandwich cookies
  • ¼ cup Hy-Vee salted butter, melted
  • 1 (8-oz.) pkg. Hy-Vee cream cheese, softened
  • 1 ½ cups Hy-Vee heavy whipping cream, divided
  • ¼ cup plus 2 tbsp. white monkfruit sweetener, divided
  • 3 tbsp Full Circle market no sugar added organic creamy peanut butter
  • 1 (14.5-oz.) pkg. refrigerated sugar-free chocolate-flavored pudding cups, (4 ct.)
  • 1 tbsp Hy-Vee baking cocoa
  • ½ cup Hy-Vee party peanuts
  • 1 tbsp Zoet 70% cacao extra dark chocolate, shaved
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Preheat oven to 350°. Spray an 8x8-inch baking dish with nonstick spray; set aside. Place keto cookies and melted butter into a food processor or blender. Cover and pulse until well combined. Press mixture into prepared baking dish. Bake 10 to 12 minutes or until lightly browned; cool.
Beat cream cheese, ½ cup whipping cream, ¼ cup monkfruit sweetener, and peanut butter in a large bowl with an electric mixer until combined. Spread evenly over cooled cookie crust in baking pan. Top with an even layer of pudding.
Beat an additional 1 cup heavy cream, 2 tablespoons monkfruit sweetener, and baking cocoa in a medium bowl with an electric mixer 3 to 5 minutes or until soft peaks form (tips curl). Spread evenly over pudding layer. Top with peanuts and shaved chocolate. Cover and refrigerate 2 hours or until ready to serve.

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