Ingredients
36 chocolate sandwich cookies, finely crushed
6 tbsp unsalted butter, melted
8 oz cream cheese, softened
1 cup creamy natural peanut butter
1 cup powdered sugar, sifted
8 oz whipped topping, thawed
1.5 cups semi-sweet chocolate chips
0.5 cup heavy cream
Instructions
Combine crushed chocolate cookies with melted butter until the texture resembles wet sand.
Press the cookie mixture firmly into the bottom of a 9×13 inch baking dish.
Freeze the crust for 15 minutes to set.
Beat the cream cheese, peanut butter, and powdered sugar until smooth and aerated.
Gently fold in half of the thawed whipped topping to create a mousse.
Spread the peanut butter mixture evenly over the chilled crust.
Heat the chocolate chips and heavy cream in the microwave until smooth to create a ganache.
Pour the ganache over the peanut butter layer and smooth the surface.
Chill in the refrigerator for at least 6 hours until firm before slicing.
Notes
Ensure the cream cheese is at room temperature before beating to avoid lumps.
Use high-quality semi-sweet chocolate chips for the best ganache flavor.
For clean slices, wipe your knife with a hot, damp cloth between each cut.
Store leftovers in the refrigerator covered with plastic wrap for up to 3 days.
- Prep Time: 30
- Cook Time: 10
- Category: No-Bake Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 28g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg