Description

Experience the perfect blend of creamy peanut butter and rich chocolate in this Valentine Irresistible Chocolate Peanut Butter Pie, an easy, no-bake dessert that’s sure to impress!

Ingredients

Scale

24 gluten-free Oreos (9.5 oz, not double-stuffed)
5 Tablespoons butter (melted)
1 cup creamy peanut butter (Jif Naturals recommended)
8 oz cream cheese (softened)
1/3 cup granulated sugar
12 oz frozen whipped topping (thawed and divided)
6 oz semi-sweet chocolate chips
2/3 cup heavy whipping cream
1/2 cup light corn syrup
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
1/4 cup cold butter (cut into pats)
2 teaspoons vanilla extract
Reserved whipped topping
2 heaping Tablespoons peanuts (chopped)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Oreo crust by pulsing the Oreos and melted butter in a food processor. Firmly press into a pie pan and freeze for 20-30 minutes.
Craft the peanut butter filling by mixing peanut butter, cream cheese, and sugar until smooth. Fold in whipped topping and spread over the crust.
Make the hot fudge sauce by combining chocolate chips, cream, corn syrup, brown sugar, cocoa powder, and salt in a saucepan. Stir until thickened and add butter and vanilla.
Pour fudge sauce over the peanut butter layer and refrigerate for 12 to 48 hours to set.
Garnish with whipped topping and chopped peanuts before serving.

Notes

For the smoothest filling, ensure cream cheese is softened before mixing.
Store any leftovers covered in the fridge for up to five days or freeze for three months.
Feel free to use regular Oreos if gluten-free is not a concern.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 240mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg