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PB & Chocolate Frozen Sundae Bars Recipe

Who doesn't love peanut butter and chocolate? These delicious bars make a great summertime treat.

Servings: 36

Active time: 40 minutes

Total time:


  • 1 1/2 c crushed vanilla wafers
  • 2 tsp creamy peanut butter
  • 1/4 c melted butter
  • 1/2 c finely ground salted roasted peanuts
  • 1 package (8 ounces) 1/3 less fat cream cheese
  • 3/4 c creamy peanut butter
  • 1/2 c confectioners' sugar
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp vanilla extract
  • 8 oz lightly sweetened whipped cream or whipped topping
  • chocolate fudge syrup


    Preheat oven to 300° F. Lightly spray 9x13-inch baking pan with nonstick cooking spray.
  1. Make crust:
    Combine crushed cookies, 2 teaspoons peanut butter, butter, and ground peanuts.
  2. Remove 1/2 cup of this crumb mixture and set aside.
  3. Press remaining crumb mixture into prepared pan.
  4. Bake 10 to 12 minutes or until lightly browned. Cool completely.
  1. Make filling:
    Beat cream cheese, peanut butter, sugar, eggs and vanilla.
  2. Gently fold in whipped cream.
  3. Pour mixture onto crust and smooth with spatula.
  4. Gently drizzle with chocolate fudge syrup. Sprinkle with reserved crumb mixture.
  5. Freeze until firm, then cut into 36 bars.

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Nutrition Facts

Serving Size (1/36 of recipe (1bar))
Total Servings 36

Amount Per Serving:

Nutrition Category Amount
Calories 170
Calories from Fat 100
Total Fat 11g (17% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 30mg (10% DV)
Sodium 120mg (5% DV)
14g (5% DV)
Dietary Fiber 1g (4% DV)
Sugars 6g
Protein 5g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.