Ingredients
Scale
For the Oreo Crust:
- 24 Oreo cookies, crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Topping:
- 1 cup whipped cream
- Crushed Oreo cookies
- Mini peanut butter cups, chopped (optional)
Instructions
Prepare the Oreo Crust:
- Mix the crushed Oreo cookies with melted butter until well combined. Press the mixture into the bottom of a 9×13-inch dish, creating an even layer. Chill in the refrigerator while preparing the filling.
Make the Peanut Butter Filling:
- In a large mixing bowl, beat together the cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract, and continue beating until well combined.
- Gently fold in the whipped cream until the mixture is uniform. Spread the peanut butter filling over the chilled Oreo crust. Place back in the refrigerator to chill while preparing the ganache.
Prepare the Chocolate Ganache:
- Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer. Do not boil.
- Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.
- Pour the ganache over the peanut butter layer, spreading it out evenly. Return to the refrigerator to chill for at least 1 hour, or until the ganache is set.
Add the Topping:
- Spread whipped cream over the set ganache. Sprinkle with crushed Oreo cookies and chopped mini peanut butter cups, if using.
Chill and Serve:
- Chill the dessert for an additional 2-3 hours, or until set, before slicing and serving.