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Decadent Peanut Butter Chocolate Crunch Bar Recipe

Decadent Peanut Butter Chocolate Crunch Bar Recipe
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★★★★★

4.8 from 20 reviews

Decadent Peanut Butter Chocolate Crunch Bars are a luscious no-bake dessert featuring a crunchy chocolate cookie crust, creamy peanut butter cheesecake filling, a sticky caramel or toffee layer, and a glossy dark chocolate ganache topping. These layered bars offer a perfect balance of sweet, salty, and rich chocolate-peanut butter flavors, making them ideal for parties or indulgent treats.

Ingredients

Scale

Chocolate Crumble Crust

  • 1 1/2 cups Chocolate Wafer or Oreo Crumbs (finely crushed)
  • 1/4 cup Granulated Sugar
  • 6 tablespoons Unsalted Butter (melted)

Peanut Butter Cheesecake Filling

  • 16 oz (2 blocks) Full-Fat Cream Cheese (softened)
  • 1 cup Smooth Peanut Butter
  • 1 cup Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Heavy Whipping Cream (cold, or 1/4 cup milk/half-and-half)

Caramel/Toffee Layer

  • 1/2 cup Store-Bought Caramel Sauce (thick) OR 1/2 cup Peanut Butter Ganache

Chocolate Ganache Topping

  • 6 oz (170 g) Dark Chocolate (finely chopped)
  • 1/2 cup Heavy Cream

Decoration

  • 1/2 cup Mini Chocolate Chips (or chocolate shavings)

Instructions

  1. Make the Chocolate Crumble Crust: Combine the chocolate wafer or Oreo crumbs, granulated sugar, and melted unsalted butter until the mixture is fully moistened. Press this mixture firmly into the bottom of a parchment-lined 8×8 inch pan to form the crust. Place the pan in the freezer to set while preparing the filling.
  2. Prepare the Peanut Butter Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, smooth peanut butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Gradually add the cold heavy whipping cream, mixing slowly until the filling becomes thick and light in texture.
  3. Assemble the Layers: Evenly spread the peanut butter cheesecake filling over the chilled chocolate crust. Place the pan in the refrigerator for 2 hours or freeze for 30 minutes until the filling is firm. Next, spread a thin layer of store-bought caramel sauce or homemade peanut butter ganache over the set cheesecake layer.
  4. Apply the Chocolate Ganache Topping: Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the finely chopped dark chocolate. Let sit for 5 minutes, then stir gently until the ganache is smooth and glossy. Allow the ganache to cool slightly before pouring it evenly over the caramel layer. Tilt the pan gently to spread it evenly. Immediately sprinkle the mini chocolate chips or chocolate shavings over the ganache. Refrigerate the bars for at least 2 hours until the ganache is set.
  5. Serve: Using the parchment paper, lift the bars out of the pan and cut into 16 neat squares. Optionally garnish with extra cookie crumbs or chocolate chips before serving. Enjoy these rich, layered peanut butter chocolate bars chilled.

Notes

  • For a firmer crust, chill the crust in the freezer for at least 15 minutes before adding the filling.
  • Use full-fat cream cheese and peanut butter for the creamiest texture and richest flavor.
  • Store the bars in an airtight container in the refrigerator for up to 4 days.
  • These bars can be frozen for up to 1 month; thaw in the fridge before serving.
  • You can substitute peanut butter with almond or cashew butter for a different nutty flavor.
  • For a gluten-free version, use gluten-free chocolate wafer crumbs.

Nutrition

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Find it online: https://maicook.com/decadent-peanut-butter-chocolate-crunch-bar-recipe/