Peanut Butter Layered Delight (Printable)
No-bake peanut butter and chocolate layered dessert with whipped topping on a crunchy cookie base.
# What You Need:
→ Cookie Base
01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
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
06 - 2/3 cup whipped topping (such as Cool Whip), thawed
→ Chocolate Layer
07 - 4.2 oz semisweet chocolate chips
08 - 1/3 cup heavy cream
→ Topping
09 - 3/4 cup plus 1 1/2 tablespoons whipped topping, thawed
10 - 1 oz chopped roasted peanuts (optional)
11 - Chocolate shavings (optional)
# How To Make It:
01 - Combine crushed chocolate sandwich cookies with melted butter in a mixing bowl, stirring until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch square or round springform pan, creating an even, compact layer. Transfer to the freezer for 15 minutes to firm up.
02 - In a large bowl, beat softened cream cheese, creamy peanut butter, and powdered sugar using an electric mixer until completely smooth and free of lumps. Gently fold in the thawed whipped topping with a rubber spatula until uniformly combined. Spread the peanut butter mixture evenly over the chilled cookie base.
03 - Place semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each burst, until the mixture is glossy and smooth. Let the ganache cool slightly for 2 to 3 minutes, then pour it evenly over the peanut butter layer, tilting the pan gently to spread.
04 - Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow all layers to set completely.
05 - Spread the remaining whipped topping evenly over the set chocolate layer. Garnish with chopped roasted peanuts and chocolate shavings if desired. Slice into squares or wedges and serve well chilled.
# Expert Suggestions:
01 -
- The cookie crust comes together in under five minutes and sets in the freezer while you work on the filling, so there is zero waiting around.
- That chocolate ganache layer poured over the peanut butter filling is the kind of thing that makes people close their eyes when they take a bite.
- It looks like something from a bakery display case but requires absolutely no baking skill whatsoever.
02 -
- Once I tried rushing the chill time to two hours and the layers slid apart when I cut into it, so patience here really is the secret ingredient.
- Warming your knife blade between slices is not optional if you want clean edges through that chocolate layer.
03 -
- If your cream cheese is not fully softened, cut it into small cubes and let it sit in a sunny spot on your counter for twenty minutes rather than trying to force it smooth with the mixer.
- Taste your peanut butter before adding the powdered sugar because some brands are significantly sweeter than others and you may want to adjust slightly.