Prepare individual servings of rich chocolate and peanut butter pie filling layered in jars. This dessert requires no oven and sets quickly in the refrigerator.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:2 hours 20 min
Yield:4 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup graham cracker crumbs
3 tablespoons melted unsalted butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 teaspoon vanilla extract
1/2 cup cold heavy whipping cream
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy whipping cream (for ganache)
4 small (8 ounce) mason jars
Instructions
Mix graham cracker crumbs and melted butter in a small bowl. Divide this mixture evenly among the four jars to form the crust layer. Press down lightly.
In a large bowl, beat the softened cream cheese, powdered sugar, peanut butter, and vanilla extract until smooth.
In a separate bowl, whip the 1/2 cup of cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until just combined.
Spoon or pipe half of the peanut butter filling evenly over the crust layer in the four jars.
Place the chocolate chips and 2 tablespoons of heavy whipping cream in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and glossy (this is your ganache).
Pour or spoon the chocolate ganache evenly over the peanut butter layer in the jars.
Top with the remaining peanut butter filling, spreading it evenly.
Chill the jars in the refrigerator for at least 2 hours, or until firm.
Serve cold directly from the jar.
Notes
For a cleaner look when layering, use a piping bag or a large zip-top bag with the corner snipped off to pipe the fillings into the jars.
If you prefer a firmer crust, chill the crust layer for 15 minutes before adding the first filling layer.
You can top the finished jars with a dollop of extra whipped cream or chopped peanuts before serving.