Chocolate Peanut Butter Icebox Dessert

Description

This rich and creamy no-bake dessert combines a crunchy chocolate cookie crust, a silky peanut butter filling, and a glossy chocolate ganache topping. It’s an easy crowd-pleasing treat that’s perfect for parties, holidays, or whenever you’re craving a decadent chocolate-peanut butter combination.

Ingredients

For the Crust

• 24 chocolate sandwich cookies (such as Oreo), crushed
• 5 tbsp unsalted butter, melted

For the Peanut Butter Layer

• 8 oz (225g) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1½ cups whipped topping or whipped cream

For the Chocolate Topping

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tbsp butter

Instructions

Step 1: Make the Crust

1. Mix crushed cookies with melted butter.
2. Press firmly into the bottom of an 8×8-inch baking dish.
3. Refrigerate for 15 minutes.

Step 2: Prepare the Filling

1. Beat cream cheese until smooth.
2. Add peanut butter, powdered sugar, and vanilla.
3. Fold in whipped topping until light and fluffy.
4. Spread evenly over the chilled crust.

Step 3: Make the Ganache

1. Heat heavy cream until steaming but not boiling.
2. Pour over chocolate chips and butter.
3. Let sit for 2 minutes, then stir until smooth.
4. Allow to cool slightly before pouring over the peanut butter layer.

Step 4: Chill

1. Refrigerate for at least 4 hours, preferably overnight.
2. Slice into squares and serve chilled.

Q & A

Q: Can I make this ahead of time?
A: Yes! It actually tastes better after chilling overnight.

Q: Can I use crunchy peanut butter?
A: Absolutely. It adds a nice texture to the filling.

Q: How long will it keep?
A: Store covered in the refrigerator for up to 5 days.

Q: Can I freeze it?
A: Yes. Freeze for up to 2 months and thaw in the refrigerator before serving.

Q: Can I use homemade whipped cream?
A: Yes, substitute with 1½ cups of freshly whipped cream.