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16 Nutterbutter sandwich cookies

2 tablespoons butter, melted

1 cup semi-sweet chocolate chips

1/2 cup heavy whipping cream

8 ounces cream cheese, softened

1 cup powdered sugar

1 cup 100% Natural Old Home Creamy Peanut Butter

2 tsp vanilla extract

1/4 tsp kosher salt

12 ounces Cool Whip, thawed & divided

9 whole peanut butter cups

1 cup mini peanut butter cups


  1. Place cookies and butter in a food processor. Pulse until fine. Spread in the bottom of an 8×8 baking pan. Set aside.
  2. Place the whipping cream in the microwave until hot approximately 30 seconds- 1 minute. Add the chocolate chips. Let sit for 2-3 minutes. Stir well until all the chocolate is melted.
  3. In a mixing bowl beat the cream cheese, 100% Natural Old Home Creamy Peanut Butter, sugar, vanilla, and salt until creamy.  Fold in 8 oz of Cool Whip.
  4. Add the peanut butter filling over the cookie crust. Top peanut butter cups, and chocolate ganache. Add remaining Cool Whip, and mini peanut butter cups. Refrigerate overnight.