Ingredients
Method
- Combine crushed chocolate crackers and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9x13 inch baking dish and freeze for 15 minutes.
- In a large bowl, beat the softened cream cheese and creamy peanut butter until light and smooth.
- Gradually add the sifted powdered sugar while whipping on medium speed.
- Fold in 1/2 cup of the heavy cream until the mixture reaches a fluffy, mousse-like consistency.
- Spread the peanut butter mixture evenly over the chilled crust.
- Heat the remaining 1/2 cup of heavy cream and pour over the chocolate chips, stirring until smooth to create a ganache.
- Pour the ganache over the peanut butter layer and spread to the edges.
- Refrigerate for at least 4 hours until set before slicing.
Notes
Ensure the cream cheese is fully softened to avoid lumps in the filling.
For the cleanest cuts, dip your knife in hot water and wipe it dry between each slice.
Store leftovers covered in the refrigerator for up to 3 days.
For the cleanest cuts, dip your knife in hot water and wipe it dry between each slice.
Store leftovers covered in the refrigerator for up to 3 days.