Peanut Butter Layered Delight (Printable version)
Velvety layers of peanut butter, chocolate, and whipped cream on a crunchy cookie base. No baking required.
# What you need:
→ Cookie Base
01 - 7 oz chocolate sandwich cookies (about 28 cookies), crushed into fine crumbs
02 - 2 oz unsalted butter, melted
→ Peanut Butter Layer
03 - 8.8 oz cream cheese, softened to room temperature
04 - 6.3 oz creamy peanut butter
05 - 3.5 oz powdered sugar, sifted
06 - 2/3 cup whipped topping, thawed
→ Chocolate Layer
07 - 4.2 oz semisweet chocolate chips
08 - 1/3 cup heavy cream
→ Topping
09 - 3/4 cup plus 2 tablespoons whipped topping, thawed
10 - 1 oz chopped roasted peanuts (optional)
11 - Chocolate shavings (optional)
# How to make it:
01 - Combine crushed chocolate cookies with melted butter in a mixing bowl, stirring until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set the crust.
02 - Beat cream cheese, peanut butter, and powdered sugar in a large bowl using an electric mixer until completely smooth and creamy. Gently fold in the whipped topping until uniformly combined. Spread the mixture evenly over the chilled cookie base.
03 - Combine chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each burst, until the ganache is smooth and glossy. Let cool slightly for 2 to 3 minutes, then pour evenly over the peanut butter layer.
04 - Cover the pan with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until all layers are firmly set.
05 - Spread the whipped topping evenly over the chilled chocolate layer. Garnish with chopped roasted peanuts and chocolate shavings if desired.
06 - Cut into squares or wedges using a sharp knife. Serve well chilled.
# Expert tips:
01 -
- No oven required, which means zero risk of a sweaty kitchen meltdown in summer.
- The three layered textures, crunchy, fluffy, and silky, make every bite feel like something you ordered at a restaurant.
02 -
- Impatience is the enemy here and pulling it from the fridge even an hour early will give you a slumping, sliding mess on your serving plate.
- The cream cheese must be genuinely soft or you will chase lumps around the bowl forever, which I learned after serving a dessert with tiny cream cheese boulders throughout.
03 -
- Run your knife under hot water and wipe it dry between each slice for edges so clean people will think you bought it from a bakery.
- Freeze individual slices on a parchment lined tray for one hour, then wrap them tightly, and you have instant single serve desserts that thaw in twenty minutes at room temperature.