Servings: 5 Time: 1 hour
Ingredients:
For crust:
4 tablespoons unsalted butter
½ cup chocolate graham cracker
Peanut butter layer:
1 teaspoon extract
½ cup heavy cream
¾ cup creamy peanut butter
½ cup powdered sugar
1 teaspoon vanilla extract
6 ounces cream cheese, softened
Chocolate ganache:
¼ cup heavy cream
¼ cup chocolate chips
Instructions
- Using a food processor or blender, process the graham crackers into crumbs. Grab a small mixing bowl and mix the processed crackers with melted butter till well mixed. Line your 8-inch pan with parchment paper and press the cracker batter to the sides and bottom of the pan. Refrigerate for 45-60 minutes. For the peanut butter filling, mix in a medium bowl cream cheese, vanilla extract, peanut butter, powdered sugar and whisk using an electric mixer till well mixed.
- In another bowl, whisk the heavy cream till it forms peak stiff. Add the beaten heavy cream to the peanut butter mixture and stir to mix well. Evenly smooth out the filling on the crust top. Cover with plastic wrap and freeze for 4 hours. And for the chocolate ganache, pour the chocolate chips in a heat-safe bowl.
- In a small saucepan, heat the heavy cream over low heat before it begins to boil. Empty the heavy cream over the chocolate chips and set aside to cool at room temperature for 1-2 minutes. Smoothen it using a wooden spatula.
- Let the ganache sit at room temperature for 15 minutes, just before adding it to bars. Cover using plastic bars and place in the fridge to freeze till the ganache is properly set.
- Cut into desired shapes, if desired you may garnish with melted peanut butter.
