Peanut Butter Chocolate Dream (Print Version)
# Ingredients:
→ Chocolate Base
01 -
14 whole chocolate graham cookies (196g), or chocolate Teddy Grahams as substitute
02 -
1 tablespoon light brown sugar
03 -
7 tablespoons unsalted butter (99g), melted until liquid
→ Smooth Center
04 -
8 ounces cream cheese (227g), left out until soft
05 -
3/4 cup plus 2 tablespoons powdered sugar (94g), split as noted
06 -
1 cup smooth peanut butter (270g)
07 -
1 cup heavy whipping cream (240g)
08 -
1 teaspoon vanilla extract
→ Tasty Extras
09 -
Warmed peanut butter for topping
10 -
Melted chocolate for decoration
11 -
Mini Reese's cups, chopped
12 -
Peanut butter baking chips
# Instructions:
01 -
Turn oven to 325°F. Crush crackers with brown sugar in food processor until they're fine dust. Pour in melted butter, mix well, then push firmly into a 9-inch pie dish. Bake until fragrant, roughly 10-12 minutes. Set aside to cool completely.
02 -
Beat together the softened cream cheese, 3/4 cup powdered sugar and peanut butter using an electric mixer until it's light and fluffy, around 3 minutes.
03 -
In a separate bowl, beat heavy cream until it starts getting thick. Toss in the remaining 2 tablespoons powdered sugar and vanilla, then continue beating until firm peaks show up.
04 -
Carefully fold your whipped cream into the peanut butter mixture. Spread everything into your cooled crust. Stick it in the freezer for 3 hours or refrigerate for at least 6 hours.
05 -
Drizzle the top with warm peanut butter and melted chocolate using small plastic bags with tiny corners cut off. Scatter mini Reese's cups and peanut butter chips on top.
# Notes:
01 -
Try using almond butter with extra vanilla if you don't want peanut butter
02 -
Will stay good in your fridge for 3 days or frozen for a month
03 -
If chocolate graham crackers aren't available, chocolate Teddy Grahams make a perfect backup