Description
Caramel Chocolate Peanut Butter Pie is a no-bake dessert with a chocolate cookie crust, creamy peanut butter filling, gooey caramel, and smooth chocolate ganache. It’s indulgent, easy to prepare, and perfect for chocolate and peanut butter lovers.
Ingredients
- 24 chocolate sandwich cookies (such as Oreos), crushed
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz whipped topping (or homemade whipped cream)
- 1/2 cup caramel sauce
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy cream
- 1/4 cup chopped peanuts (optional, for garnish)
Instructions
Mix crushed chocolate cookies with melted butter and press into the bottom and sides of a pie dish to form the crust. Chill while preparing the filling.
- In a bowl, beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in whipped topping. Spread evenly over the crust.
- Drizzle caramel sauce over the peanut butter filling, spreading gently.
- In a small saucepan or microwave, heat heavy cream and pour over chocolate chips. Stir until smooth to make ganache.
- Spread the ganache evenly over the caramel layer.
- Garnish with chopped peanuts or extra caramel drizzle if desired.
- Chill for at least 4 hours (or overnight) before slicing and serving.
Notes
- Chill each layer briefly before adding the next for cleaner slices.
- Use creamy peanut butter for best results; natural peanut butter may separate.
- A graham cracker crust can be used for a lighter variation.
- Top with mini peanut butter cups for an extra-decadent finish.
- Can be frozen for up to 2 months and thawed in the refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 480
- Sugar: 36g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
