I know one of my recent no-bake bakes was peanut butter related, but since I have been obsessed with it! Why oh why did I not get onto this hype sooner? I could have sworn I hated nutty flavours, but now I genuinely can’t get enough. I was looking through my cupboards and wondered what else I could make with this salty-sweet delicious treat, so chocolate and more chocolate seemed like the appropriate combination. I shouldn’t have opened the packets of Oreos… Anyway, this is a ridiculously simple dessert to make, you don’t even need an oven! Just mix and set and you’re good to go!
Ingredients (for a 9inch tin)
2 packets of vanilla Oreos
225g butter, divided into two (one melted, one softened)
375g peanut butter, plus two tablespoons (seperately)
125g powdered (icing) sugar
175g chocolate chips or chopped up chocolate, dark or milk (60% is best)
120ml heavy whipping cream
Method:
Step One | Crush Oreos in a food processor or with a rolling pin. Melt half of the butter and mix this together with the Oreos. Press onto the bottom of the tin (or you can use a proper pie dish and press this into the sides too if you use an extra half packet of Oreos). Put this into the freezer for 10 minutes.
Step Two | Combine the rest of the butter (softened), peanut butter icing sugar until creamy then spread this over the base. Place back into the freezer.
Step Three | Bring the cream to a consistent simmer, then remove from the heat and pour it into a bowl over the chocolate chips and two tablespoons of peanut butter. Leave it for five minutes until the chocolate has melted, then whisk it until it’s smooth. Pour over the peanut butter layer and place in the freezer again. Freeze for at least an hour before serving. It can be kept in the fridge afterwards, but it tastes really good when it’s cold!
See, it’s super easy – I mean, the most difficult thing is mixing, so you have no excuse not to make this I think. Let me know if you decided to whip this together or any of my other bakes!
Helen x
