Is peanut butter one of the greatest things in life??? Don’t tell anybody, but sometimes I just eat spoonfuls of it when I want a treat. Put it in pie form and it is ALL OVER!

I made Emeril’s Peanut Butter Pie recipe years ago and still remember how amazing it was. It’s super light and so creamy. You eat it cold. It is just all around a perfect summer dessert.

Today I am showing you my take on his pie in bar form. I rarely have a need to make a pie unless I am making several of them or for the holidays. I typically just need to feed more people than a pie lends itself to. I simply made this in a 9×13 pyrex instead of a round pan and it went a lot further.

See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!

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Glass Bowls / KitchenAid mixer bowl

Recipe:

STEP 1: Preheat the oven to 350 degrees.

STEP 2: Make the crust by mixing graham cracker crumbs, melted butter and peanut butter together in a bowl.Glass Bowl

STEP 3: Press the crust mixture into the bottom of a 9×13 pyrex dish.

STEP 4: Bake crust for 6-8 minutes or until golden brown. Allow it to cool completely before making the filling.

STEP 5: In a large mixing bowl, beat together cream cheese and sugar until smooth.KitchenAid Mixer Bowl

STEP 6: Add peanut butter and beat until smooth.KitchenAid Mixer Bowl

KitchenAid Mixer Bowl

STEP 7: Add milk and roasted peanuts and beat well.KitchenAid Mixer Bowl

KitchenAid Mixer Bowl

STEP 8: Add 4 cups of sweetened whipped cream and gently fold into the peanut butter mixture.KitchenAid Mixer Bowl

KitchenAid Mixer Bowl

STEP 9: Spoon pie filling over cooled crust.

STEP 10: Cover with saran wrap and refrigerate until firm. You need at least 2 hours, overnight is best.

STEP 11: Once chilled, spread the rest of the whipped cream all over the top. Sprinkle with chopped peanuts.

Glass Bowl

STEP 12: Cut into bars. I suggest doing this when it is REALLY cold or even slightly frozen for a clean cut.Cutting Board

Check out these other Summer-Friendly Dessert recipes:

Watermelon Mint Popsicles
Key Lime Bars
Mini Lemon Tarts
S’mores Bars

Printable Recipe:

Peanut Butter Pie Bars

Adapted from Emeril Lagasse

Ingredients

2 cups graham cracker crumbs
6 tablespoons butter melted
1 cup peanut butter divided
1 pound cream cheese softened
1 1/2 cups powdered sugar
1/3 cup whole milk
6 cups sweetened whipped cream
1/4 cup roasted peanuts chopped
1/2 cup salted peanuts chopped

Instructions

Crust:

Preheat the oven to 350 degrees.
Make the crust by mixing graham cracker crumbs, melted butter and 1/4 cup peanut butter together in a bowl.
Press the crust mixture into the bottom of 9x13 pyrex dish.
Bake crust for 6-8 minutes or until golden brown. Allow it to cool completely before making the filling.

Filling:

In a large mixing bowl, beat together cream cheese and powdered sugar until smooth.
Add peanut butter and beat until smooth.
Add milk and roasted peanuts and beat well.
Add 4 cups of whipped cream and gently fold into the peanut butter mixture.
Spoon pie filling over cooled crust.
Cover with saran wrap and refrigerate until firm. You need at least 2 hours.
Once chilled, spread the rest of the whipped cream all over the top. Sprinkle with chopped salted peanuts. Refrigerate until ready to cut.
Cut into bars of desired size while cold