Peanut Butter Layered Delight (Print version)

Creamy peanut butter and chocolate layers on a crunchy cookie base. A no-bake crowd-pleaser.

# What you'll need:

→ Cookie Base

01 - 7 oz chocolate sandwich cookies (about 28 cookies), finely crushed
02 - 2 oz unsalted butter, melted

→ Peanut Butter Layer

03 - 8.8 oz cream cheese, softened to room temperature
04 - 6.3 oz creamy peanut butter
05 - 3.5 oz powdered sugar
06 - 5 fl oz frozen whipped topping (such as Cool Whip), thawed

→ Chocolate Layer

07 - 4.2 oz semisweet chocolate chips
08 - 2.7 fl oz heavy whipping cream

→ Topping

09 - 6.8 fl oz frozen whipped topping (such as Cool Whip), thawed
10 - 1 oz chopped roasted peanuts (optional)
11 - Chocolate shavings for garnish (optional)

# How to make it:

01 - Combine the crushed chocolate sandwich cookies with melted butter in a mixing bowl, stirring until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan or square baking dish. Transfer to the freezer for 15 minutes to firm up.
02 - Using an electric mixer, beat the softened cream cheese, creamy peanut butter, and powdered sugar together in a large bowl until completely smooth and free of lumps. Gently fold in the thawed whipped topping with a rubber spatula until uniformly combined. Spread this mixture in an even layer over the chilled cookie crust.
03 - Place the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between each burst, until the mixture is glossy and smooth. Let the ganache cool for a few minutes, then pour it evenly over the peanut butter layer, tilting the pan gently to spread.
04 - Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until all layers are fully set and firm.
05 - Spread the remaining whipped topping evenly over the set chocolate layer. Sprinkle with chopped roasted peanuts and chocolate shavings if desired.
06 - Cut into squares or wedges with a sharp knife, wiping the blade clean between cuts for neat portions. Serve well chilled.

# Expert suggestions:

01 -
  • There is zero baking involved, which means your oven stays off and your kitchen stays cool even in the middle of summer.
  • The layers look impressively fancy but the whole thing comes together with a bowl, a spatula, and a microwave.
  • It feeds a crowd and tastes even better on day two after the flavors have had time to mingle in the fridge overnight.
02 -
  • Rushing the chill time is the single biggest mistake you can make because cutting into a warm dessert will cause the layers to slide apart into a messy pile.
  • If your cream cheese is not fully softened the peanut butter layer will have small chalky lumps that no amount of extra mixing can fix.
03 -
  • Run your knife under hot water and wipe it dry between each cut for flawlessly clean slices that show off every beautiful layer.
  • Use a springform pan instead of a regular baking dish so you can release the sides and reveal the gorgeous layered edges without awkward flipping or scooping.

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