Description
A no-bake dessert with a creamy peanut butter layer and a rich chocolate topping, perfect for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- ½ cup butter, melted
- 2 cups semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
In a medium-sized bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Add the peanut butter and stir until well combined. Press the mixture into the bottom of a greased 9×13-inch baking dish, creating an even layer.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is completely melted and smooth.
- Pour the melted chocolate over the peanut butter crust, spreading it evenly with a spatula.
- Refrigerate the cake for at least 2 hours, or until the chocolate has hardened and the cake has set.
- Slice and serve the cake chilled for the perfect creamy, chocolatey treat.
Notes
- Can substitute graham crackers with crushed digestive biscuits.
- For a vegan version, use dairy-free chocolate chips and substitute coconut oil and coconut cream for butter and heavy cream.
- Add chopped peanuts for extra crunch.
- This cake can be frozen for up to 1 month.
- Use crunchy peanut butter for a more textured base.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
