Serves 6 to 8
- 3 cups crumbled graham crackers
- 1/2 cup unsalted butter, melted
- 1 cup semisweet chocolate chips
- 1 cup heavy cream
- 1/2 cup unsweetened cocoa powder
- 1/2 cup cream cheese, at room temperature
- 1 cup crunchy peanut butter, at room temperature
- 1 cup salted peanuts, coarsely chopped
Preheat the oven to 375°F.
In a food processor, pulse the graham crackers until they are uniformly ground to the consistency of sand. Transfer to a bowl, add the melted butter, and stir to mix well. Grease a 9-inch pie tin and press the graham cracker mixture into the bottom, patting it into an even layer. Do not worry about covering the sides. Bake until golden brown, about 15 minutes. Remove from the oven and set aside to cool completely.
Put the chocolate chips in a large, heatproof bowl. In a small saucepan, heat the cream until just before it begins to boil. Pour the hot cream slowly over the chocolate chips while whisking constantly. Add the cocoa powder and whisk vigorously until the mixture is smooth. Place the chocolate sauce in the fridge while the crust is cooling.
In a small bowl, combine the cream cheese and peanut butter and beat with a wooden spoon until well blended. When the crust has cooled completely, using a rubber spatula, scrape the peanut butter-cream cheese filling into the crust and spread into a smooth, even layer. Drizzle the chocolate sauce over the top. Sprinkle the salted peanuts evenly over the top of the chocolate. Refrigerate until chilled, about 1 hour. Cut into wedges and serve right away.
From This Is a Cookbook: Recipes for Real Life (Olive Press) by Max Sussman and Eli Sussman.
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