Ingredients

Scale

150g graham crackers (gluten-free if needed)
78g unsalted butter (28g for base, 50g for topping)
300g smooth or chunky peanut butter
100g confectioners’ sugar
120ml heavy cream (20% fat)
60ml light corn syrup
100g chopped peanuts (optional if using roasted)

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Instructions

Pulse graham crackers in food processor until fine crumbs form
Mix with 28g melted butter to create paste
Press mixture evenly into 8×8-inch pan lined with parchment
Beat peanut butter, confectioners’ sugar, and heavy cream in bowl until smooth
Spread over graham cracker base and chill 10 minutes
Cook corn syrup, 50g butter, and 80g confectioners’ sugar in saucepan until 300°F (150°C)
Remove from heat, stir in peanuts
Drizzle over chilled layer and let cool 10 minutes
Tap pan to create cracks, chill completely (2+ hours) before cutting

Notes

Toast peanuts for deeper flavor
Use thermometer for precise caramel temperature
Line pan with parchment for easy slicing
Chill fully before serving to set layers

Author: Tiramisu Cake
Prep Time: 25
Cook Time: 25
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 square
Calories: 310
Sugar: 24g
Sodium: 300mg
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 36g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg