This rich and forgiving Peanut butter is a dream dessert; Everyone bite falls with creamy peanut butter and sweet chocolate – the ultimate taste combination. Built on an Oreo biscuit crust, it is layered with a rich peanut butter filling, a smooth 2-ingredient chocolate ganache and a fresh whipped cream. End it with chopped peanuts and Reese’s pieces for an incredible dessert that nobody will forget.
I originally published this recipe in 2016 And have added new photos and additional success tips since then.
There is no taste of the taste such as peanut butter + chocolate. In the kitchen, I did desserts such as chocolate-soot butter cheesecake bars, no-bake serial butter bar and peanut butter ice cream. My chocolate biscuit -biscuit layer cake is even filled with a chocolate -soot butter. Today we include the mix of a wildly decadent cake: Incredible peanut butter cake.
There is a lot to cover, so let’s dive in right away.
This is incredible peanut butter cake
The layers! The textures! This could only be the richest dessert that I have ever done, right next to chocolate -soot butter cake. The current recipe is a new turn on classic peanut butter cake with a crispy oreo biscuit crust, ultra -creamy peanut butter filling, smooth chocolate comb and fluffy whipped cream. The crispy toppings include Reese’s pieces and chopped peanuts.
It is the dream of a peanut butter lover.
Here is why you will love it:
- Easy to prepare
- Mostly without bake (only briefly bake the crust)
- Made with only 10 ingredients; Some are repeated in the different layers
- Tons of textures in every bite
- Perfect for birthdays and celebrations
- A great recipe for make-hawead
A reader, Lexi, commented: “Another amazing recipe for peanut butter! So creamy, dreamy and easy to put together! ★★★★★“
A reader, Ferrin, commented: “A must for peanut butter fans! This was seriously one of the most delicious desserts I’ve ever done. It was at the same time as a restaurant dessert that would probably cost $ 8 per disc. I have not made any changes to the recipe and would definitely make it again. Thank you, Sally, for another great recipe! ★★★★★“
A reader, Melanie, commented: “That was so tasty! It was difficult to stop us from getting another piece! Super easy to make and put together very quickly! ★★★★★“
4 parts for peanut butter cake
- Oreo crust
- Peanut butter filling
- Chocolate -ganache
- Tag cream & toppings
While the complete written recipe is below, I will guide you through every component so that you know exactly what to do and how you can adjust everything efficiently.
Oreo crust
A Graham Cracker crust would be excellent here, but I always make this peanut butter cake with an Oreo crust. You can even use peanut butter to really improve the taste. We use the same recipe and the same technique that can be found on my Oreo Crust recipe page. Puls the Oreo (the entire Oreo, including the chocolate biscuits and the filling) in a fine crumbs and combine the Oreo crumbs with a little melted butter. Only 2 ingredients and very simple.
Press the mixture firmly into a cake bowl and bake the crust. I recommend starting with this step so that the crust has time to cool before you assemble yourself. That is The only layer that requires cheeks-The rest of the recipe is completely not. I love to make this cake in the warmer summer months where our kitchen welcomes a break from the hot oven.
Instead, you could use a Biscoff cake crust if you want.
Chocolate -Ganache -topping
Next, I recommend the chocolate ganache so that it can briefly cool and thicken while performing the peanut butter filling. If it is too hot, it starts to disassemble the filling underneath.
You only need 2 ingredients for the chocolate ganache: chocolate and cream. Simply pour warm cream over chocolate and stir. Use high -quality chocolate because the entire taste comes there. I would avoid using chocolate chips because they contain stabilizers to help them keep their shape – to use real business. Pure chocolate never lets you down. Take a look at my chocolate ganache when you need additional help.
Peanut butterchart filling
This peanut butter filling is about as rich as you come. You only need 5 ingredients, including heavy cream, peanut butter, cream cheese, sugar of confectionery and vanilla extract. You can’t really taste the cream cheese. Everything you taste is more of an extra creamy peanut butter. We also use the exact filling as a layer in peanut butter cake.
Here I add a touch * more heavy cream to add a little more volume. Start with the heavy cream to turn it into whipped cream. Beat the other 4 ingredients in a separate bowl and carefully fold the whipped cream into the peanut butter mixture. The result is a creamy, airy peanut butter filling.
Let me show them in photos. Top left: Whipped cream. Top right: Peanut butter mixture. Bottom left: Whipped cream folded into the peanut butter mixture. Bottom right: spread everything into the baked Oreo crust.
Spread the thickened chocolate ganache at the top and then cool the cake for at least 6 hours or overnight. The cake will not cut nicely unless it was sufficiently cooled.
Great dessert to make one day in advance!
Toppings
Make fresh whipped cream with the same ingredients you used when filling. The whipped cream is not super cute; It is light and fluffy that fits perfectly with the low -rich cake. To round off the countless textures, cover the pieces of Crushed Reese and chopped peanuts.
Instead of Reese’s pieces and peanuts, try crushed M&MS or skip them as a whole.
I usually Garnish the cake shortly before serving Because the whipped cream could start on the soft ganache. You want to wait until the filling is set.
This dessert is always fun for birthdays, but in addition to the recipes for Father’s Day, the Mother’s Day recipes, I have it for Valentine’s Day, the anniversary dessert – or even if there is no reason at all (because why not?). It is always devoured!
Press
Description
This rich and pampering peanut butter cake is a dream dessert; Everyone bite falls with creamy peanut butter and sweet chocolate – the ultimate taste combination. Built on an Oreo biscuit crust, it is layered with a rich peanut butter filling, a smooth 2-ingredient chocolate ganache and a fresh whipped cream. End it with chopped peanuts and Reese’s pieces for an incredible dessert that nobody will forget.
Oreo crust
Ganache
Peanut butter filling
Optional toppings for serving
- Preheat the oven to 177 ° C.
- Bake the crust: In A Kitchen machine Or Mixer, Pulse 22 Oreos (including cream filling) in a fine crumb. You should have about 2 cups (packaged) crumbs or 250 g. Pour crumbs into a large bowl. Add the melted butter and stir it to combine. The mix is thick and pretty wet. Try to smash/break up large pieces. Pour the mixture into an inexpensive 9-inch cake shell. Pat the crumbs down with medium pressure and down the sides to make a compact, thick crust. You can find further success tips on this Oreo Crust page if necessary. Bake for 10 minutes. Let cool while preparing the filling.
- Make ganache: Put chopped chocolate in a medium -heated bowl. Heat the cream in a small saucepan over medium heat with occasional stirring. As soon as there is a boil, take off the stove immediately and pour over the chocolate. Let it sit for 2–3 minutes to soften the chocolate and carefully stir it until the ganache is smooth. Put aside at room temperature and let it cool slightly. During this time it will gradually thicken.
- Make the filling: Beat the heavy cream with a hand mixer or a blender with a whisk attachment at medium -high speed until stiff tips form, about 3 minutes. Put the whipped cream in a bowl and set aside. Beat the cream cheese with medium to high speed when you are the same mixing bowl with the same mixing bowl (not rinsing). Then add the peanut butter, the sugar and the vanilla extract and hit it until you are combined. The mix is thick. Fold the whipped cream smooth. Be gentle, you don’t want to empty this cream.
- Spread peanut butter in the cooled crust; I use A Small offset spatula for that.
- Spread the chocolate ganache on the filling.
- Note: If you do not plan to serve the cake with whipped cream, you can add chopped peanuts and/or reese pieces over the wet ganache before cooling the cake (so that you stick). Otherwise wait until you garnish with whipped cream (step 9).
- Buy the cake for at least 6 hours and up to 48 hours in the fridge. If you cool down for more than a day, cover it easily.
- Garnish the cake: I used Wilton 1 mip For pipes on the cake shown. Top the whipped cream with Reese’s pieces and chopped peanuts.
- Cut the slices and serve cold. Cakebones the remaining cake and store them in the fridge for up to 5 days.
Notes
- Make ahead and freeze instructions: You can start with the crust in step 2 and the ganache in step 3 in advance. You can both keep in the fridge overnight when you start the day before. Cover both firmly. This cake can be frozen for up to 3 months. It is delicious frozen or you can have it thawed in the fridge overnight before serving.
- Special tools (Affiliate links): Kitchen machine | Glass mixing shells | 9-inch cake shell | Small pot | Electrical mixer (Handheld or Status) | Silicone spatula | Small offset spatula
- Peanut butter: Use a conventional (processed) smooth peanut butter like JIF creamy or skippy creamy. I do not suggest using natural style or greasy peanut butter. Both cause the filling to separate and/or greasy.
(Tagstotranslate) chocolate