Chocolate Peanut Butter Layer Dessert
This Chocolate Peanut Butter Layer Dessert is the ultimate no-bake crowd-pleaser, featuring a crunchy chocolate cookie crust, a fluffy peanut butter cream layer, and a silky chocolate ganache topped with whipped cream.It is easy to assemble, incredibly indulgent, and gets even better overnight as the layers set to perfection.
Equipment
- 9x13 inch baking dish
- Food processor
- Electric hand mixer or stand mixer
- Heatproof mixing bowl
- Small saucepan
- Offset spatula
Ingredients
Crust
- 24 whole chocolate sandwich cookies such as Oreos, filling included
- 5 tablespoons unsalted butter melted
Peanut Butter Layer
- 8 oz cream cheese softened to room temperature
- 1 cup creamy peanut butter commercial brand recommended
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pinch salt
- 8 oz whipped topping half of a 16 oz tub, thawed
Chocolate Ganache Layer
- 1.5 cups semi-sweet chocolate chips
- 3/4 cup heavy cream
Topping
- 8 oz whipped topping remaining half of the tub, thawed
Instructions
- Pulse the chocolate sandwich cookies in a food processor until they form fine, even crumbs. Add the melted butter and pulse a few more times until the mixture resembles wet sand and holds together when pressed.
- Press the crust mixture firmly and evenly into the bottom of a 9x13 inch dish using the flat bottom of a measuring cup or glass. Refrigerate for 15 minutes to set.
- Beat the softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes. Add the peanut butter, powdered sugar, vanilla extract, and salt. Beat again until fully combined and creamy.
- Gently fold in 8 oz of the whipped topping using a rubber spatula, using slow, sweeping motions to keep the mixture light and airy. Spread the peanut butter layer evenly over the chilled crust.
- Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium-low heat until it just begins to simmer around the edges. Pour the hot cream over the chocolate chips and let it sit undisturbed for 2 minutes.
- Stir the ganache slowly from the center outward until completely smooth and glossy. Allow it to cool for 8 to 10 minutes until it thickens slightly but is still pourable.
- Pour the cooled ganache over the peanut butter layer and use an offset spatula to gently spread it to the edges. Work carefully to avoid disturbing the peanut butter layer beneath.
- Spread or pipe the remaining 8 oz of whipped topping over the chocolate layer in an even layer. For a decorative finish, use a piping bag with a star tip to create rosettes across the top.
- Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Slice with a warm, dry knife and serve cold.
Notes
For the cleanest slices, run your knife under hot water and wipe dry between each cut. Always use commercial creamy peanut butter rather than natural peanut butter for the most stable filling. The ganache must be cooled before pouring or it will melt into the peanut butter layer. This dessert can be frozen in individual portions for up to 2 months. Thaw overnight in the refrigerator before serving.