Why You’ll Love This Recipe
This dessert combines the beloved flavors of chocolate and peanut butter in a no-bake format, making it ideal for quick preparation and warm days when turning on the oven isn’t appealing. The layers of creamy peanut butter and chocolate create a satisfying texture, while the absence of baking keeps the process simple and the kitchen cool.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter
- 1 1/2 cups powdered sugar
- 2 cups graham cracker crumbs
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a medium saucepan over low heat, melt the peanut butter and butter together, stirring until smooth.
- Remove from heat and stir in the powdered sugar until well combined.
- Add the graham cracker crumbs to the mixture, stirring until the crumbs are fully incorporated and the mixture is thick.
- Press the mixture evenly into the bottom of a greased 9×9-inch baking dish.
- In a separate saucepan, heat the heavy cream over low heat until warm.
- Remove from heat and add the chocolate chips, stirring until the chocolate is completely melted and the ganache is smooth.
- Pour the chocolate ganache over the peanut butter layer, spreading it evenly.
- Refrigerate the dessert for at least 2 hours, or until the chocolate is set and the dessert is firm.
- Cut into squares and serve chilled.
Servings and Timing
- Servings: Approximately 16 squares
- Preparation Time: 15 minutes
- Chilling Time: 2 hours
Variations
- Nutty Crunch: Add chopped nuts like peanuts or almonds to the graham cracker mixture for added texture.
- Flavor Twist: Incorporate a teaspoon of vanilla extract into the peanut butter mixture for a subtle flavor enhancement.
- Darker Chocolate: Use dark chocolate chips instead of semisweet for a richer chocolate flavor.
Storage/Reheating
- Storage: Keep the dessert refrigerated in an airtight container for up to 5 days.
- Freezing: For longer storage, freeze the squares between layers of parchment paper in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
FAQs
How can I make this dessert gluten-free?
Use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies to ensure the dessert is gluten-free.
Can I use natural peanut butter?
Natural peanut butter may alter the texture slightly due to its oil separation. Stir well before using to achieve a consistent mixture.
Is there a substitute for heavy cream in the ganache?
You can use coconut cream or a dairy-free heavy cream alternative to make the ganache suitable for dairy-free diets.
Can I add a layer of marshmallow fluff?
Yes, spreading a thin layer of marshmallow fluff over the peanut butter layer before adding the chocolate ganache can add a delightful twist.
How do I prevent the chocolate from cracking when slicing?
Allow the dessert to come to room temperature for a few minutes before slicing to prevent the chocolate from cracking.
Can I use crunchy peanut butter?
Crunchy peanut butter can be used for added texture, but it may affect the smoothness of the layers.
How do I make the dessert more festive?
Top the dessert with colorful sprinkles, chopped candies, or crushed cookies to match the occasion.
Can I use a different type of chocolate?
Feel free to experiment with milk chocolate or white chocolate for the ganache to suit your taste preferences.
How do I ensure clean slices?
Use a sharp knife and clean it between cuts to ensure neat slices.
Can I double the recipe for a larger crowd?
Yes, doubling the ingredients and using a larger baking dish will yield more servings. Adjust chilling time as needed.
Conclusion
These No Bake Chocolate Peanut Butter Cakes are a delightful and easy-to-make dessert that combines the rich flavors of chocolate and peanut butter. With simple ingredients and minimal preparation time, it’s a perfect treat for any occasion. Feel free to customize the recipe to suit your preferences and enjoy this indulgent dessert with friends and family.
Print
No Bake Chocolate Peanut Butter Cakes
- Total Time: 2 hours 15 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Indulge in these No Bake Chocolate Peanut Butter Cakes—a rich and creamy dessert that perfectly balances the flavors of chocolate and peanut butter. Easy to make and requiring no oven, this treat is ideal for warm weather, quick prep, and satisfying your sweet tooth with minimal effort.
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter
1 1/2 cups powdered sugar
2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1/4 cup heavy cream
Instructions
-
In a medium saucepan, melt the peanut butter and butter together over low heat, stirring until smooth.
-
Remove from heat and stir in the powdered sugar until well combined.
-
Add the graham cracker crumbs, stirring until fully incorporated and the mixture becomes thick.
-
Press the peanut butter mixture evenly into the bottom of a greased 9×9-inch baking dish.
-
In a separate saucepan, heat the heavy cream over low heat until warm.
-
Remove from heat and add the chocolate chips, stirring until the chocolate is completely melted and smooth.
-
Pour the chocolate ganache over the peanut butter layer and spread evenly.
-
Refrigerate the dessert for at least 2 hours, or until the chocolate is set and the dessert is firm.
-
Cut into squares and serve chilled.
Notes
Store the dessert in an airtight container in the refrigerator for up to 5 days.
For long-term storage, freeze the squares in layers of parchment paper for up to 2 months. Thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
