Description
A decadent layered cake with a crunchy Oreo crust, creamy peanut butter filling, and rich chocolate topping. The combination of peanut butter and chocolate makes this dessert an irresistible treat for any occasion.
Ingredients
Scale
- 1 package (15 oz) Oreo cookies, crushed (for crust)
- 1/2 cup (1 stick) unsalted butter, melted (for crust)
- 1 cup peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips (for topping)
- 2 tbsp unsalted butter (for chocolate topping)
- 1/4 tsp vanilla extract (for chocolate topping)
- Optional: Whipped cream or chopped peanuts for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper or non-stick spray.
- In a food processor, crush the Oreo cookies into fine crumbs. Transfer the crumbs to a bowl and mix in the melted butter until well combined.
- Press the Oreo mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the next layers.
- In a large mixing bowl, beat the peanut butter, cream cheese, and powdered sugar together until smooth and creamy. Add the heavy cream and continue to beat until the mixture is thick and fluffy.
- Spread the peanut butter mixture evenly over the cooled Oreo crust. Smooth the top with a spatula to make it even.
- In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring after each interval, until smooth and fully combined. Stir in the vanilla extract.
- Pour the melted chocolate over the peanut butter layer, spreading it evenly with a spatula to cover the entire surface.
- Refrigerate the cake for at least 2-3 hours, or until the chocolate is set and the layers are firm.
- Before serving, garnish with whipped cream and chopped peanuts if desired.
- Slice and enjoy the rich, indulgent Peanut Butter Oreo Chocolate Delight Cake!
Notes
- If you want a little extra texture, you can sprinkle crushed Oreos on top of the chocolate layer before refrigerating.
- This cake can be made ahead and stored in the refrigerator for up to 3 days.
- If you prefer a less sweet topping, you can use dark chocolate chips instead of semi-sweet chocolate chips.
- Feel free to use dairy-free cream cheese and whipped topping if you need a dairy-free version of the dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg