When it comes to pie, are you a filling person or a crust person? I’m definitely a filling person! To me, the crust just acts as a way to hold the filling, sort of like an edible bowl. These peanut butter pie bars have a thin peanut cheerio crust, and a thick layer of creamy and rich peanut butter filling. If you haven’t had peanut butter pie before, it is one of THE BEST pie flavors out there! I made this recipe into bars mostly because gluten-free pie crust is hard to work with, but if you would like me to try and make a good pie crust recipe, I will do my best! These peanut butter pie bars are extremely delicious, made without that unhealthy frozen whipped stuff, and made with lots of peanut butter (yum!). This is the perfect treat for all peanut butter lovers, and I know there are a LOT out there. They are very easy to make since they are no bake and can easily be stored in the freezer for a while. I hope you give these amazingly simple and delicious peanut butter pie bars a try and enjoy!
This post contains an affiliate link to one of my very favorite ingredients. This way it is easy for you to find the ingredient I used at the best price I’ve found. If you click on the link and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
8×8 inch square baking pan is linked here.
Gluten-Free Peanut Butter Pie Bars (no bake, egg-free)
Ingredients
Crust:
- 2 cups Cheerios
- ¼ cup plus 2 tbsps creamy peanut butter
Filling:
- 6 oz cream cheese
- ⅔ cup light/dark brown sugar
- 1 cup creamy peanut butter
- ½ tsp salt
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Line an 8×8 inch square baking pan with parchment paper.
- Blend the Cheerios and peanut butter together in a food processor or high speed blender until the peanut butter is evenly mixed into the cheerio crumbs. Press the crumbs into the prepared pan to create a thin, even crust.
- In a large bowl, beat the cream cheese and brown sugar together until smooth. Add the peanut butter and salt and mix well. Add the heavy cream, ¼ cup at a time, mixing very well in between each addition. Scrape the sides of the bowl with a spatula. Add the vanilla and mix very well until light and fluffy. It should be a mousse-like consistency. Pour and spread the filling over the crust and chill in the freezer for about a ½ hour or until the filling is set. Slice and serve. These bars are not the sort of bars you can grab and eat with your hands, so be ready with plates and spoons/forks. Keep these in the fridge at all times except for serving and eating. Enjoy!
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