Peanut Butter Layered Delight (Printable)
Velvety peanut butter and chocolate layers over a crunchy cookie base. A no-bake crowd-pleaser.
# What You’ll Need:
→ Cookie Crust
01 - 7 oz chocolate sandwich cookies (such as Oreos), finely crushed
02 - 2 oz unsalted butter, melted
→ Peanut Butter Filling
03 - 8.8 oz cream cheese, softened to room temperature
04 - 6.3 oz creamy peanut butter
05 - 3.5 oz powdered sugar
06 - ⅔ cup whipped topping (such as Cool Whip), thawed
→ Chocolate Ganache Layer
07 - 4.2 oz semisweet chocolate chips
08 - ⅓ cup heavy cream
→ Topping
09 - ¾ cup plus 2 tablespoons whipped topping, thawed
10 - 1 oz chopped roasted peanuts (optional)
11 - Chocolate shavings (optional)
# How-To Steps:
01 - Combine the crushed chocolate sandwich cookies with melted butter in a mixing bowl, stirring until the crumbs are evenly moistened. Press the mixture firmly and uniformly into the bottom of a 9-inch springform pan. Transfer to the freezer for 15 minutes to firm up.
02 - Using an electric mixer, beat the softened cream cheese, creamy peanut butter, and powdered sugar together in a large bowl until completely smooth and free of lumps. Gently fold in the thawed whipped topping with a rubber spatula until just incorporated. Spread the filling evenly over the chilled cookie crust.
03 - Place the 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 for a few minutes, then pour it evenly over the peanut butter layer, tilting the pan gently to spread.
04 - Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until all layers are fully set.
05 - Spread the remaining whipped topping evenly over the set chocolate layer. Garnish with chopped roasted peanuts and chocolate shavings if desired.
06 - Cut into squares or wedges with a sharp knife. Serve well chilled.
# Expert Tips:
01 -
- No oven required, which means zero competition for oven space during holiday cooking marathons.
- That ganache layer sets into something so glossy and firm, people will assume you trained in a French patisserie.
02 -
- Skipping the full chill time results in layers that slide apart the moment you try to lift a slice, so patience truly matters here.
- Run your knife under hot water and dry it between each cut for photograph ready edges.
03 -
- Use a springform pan rather than a regular baking dish because releasing the sides gives you clean edges without the terror of flipping anything over.
- The ganache should still be slightly warm when you pour it, as it spreads more evenly and locks the peanut butter layer in place.