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Dark Chocolate Peanut Butter Cup Slab Pie

This Dark Chocolate Peanut BUtter Cup Slab Pie is what chocolate and peanut butter dreams are made up. The crust is made up of salty ritz crackers, followed by a layer of dark chocolate, and finally a creamy layer of peanut butter cup filling. It's topped off with whipped cream, chocoalte shavings, and chopped peanuts.
Course Dessert
Cuisine American
Keyword peanut butter pie, peanut butter cup pie
Prep Time 1 hour 35 minutes
Cook Time 15 minutes
0 minutes
Total Time 1 hour 15 minutes
Servings 15 slices
Calories 446kcal
Author Nicole
Cost $25

Equipment

  • sheet pan
  • Mixing bowls

Ingredients

  • 56 (4 sleeves fresh stacks) Ritz crackers
  • 2 tbsp sugar
  • 4 tbsp unsalted butter, melted
  • 2 cups heavy cream, divided
  • 1/2 cup semi-sweet chocolate chips
  • 8 oz softened cream cheese
  • 1 cup creamy peanut butter
  • 3/4 cup + 2 tbsp. powdered sugar
  • 1/2 tsp vanilla
  • Pinch salt
  • 10 dark chocolate peanut butter cups, roughly chopped

Instructions

  • Preheat oven to 325 degrees. Grease a half sheet pan with non-stick cooking spray. (A half sheet pan should be 9x12)
  • Add graham crackers and sugar to the bottom of a food processor. Pulse until graham crackers are crumbs. Add melted butter and pulse until combined. 
  • Pour crust in to prepared pan and evenly spread them on the bottom. Use a measuring cup to press the crust firmly into the pan. Bake for 12-15 minutes until golden brown. Cool completely. 
  • While the crust cools, make the filling and the chocolate ganache. Add 1/2 cup heavy cream to a small saucepan. Turn the flame on medium and heat until scalding hot. Turn the heat off and add chocoalte chips. Whisk until chocolate is melted. Set aside to cool. 
  • Add remaining cream to the bottom of a stand mixer. Use the whisk attachment and beat on a medium-high speed until medium peaks form. Transfer to another bowl. 
  • Add cream cheese, peanut butter, all but 2 tablespoons of the powdered sugar, salt, and vanilla to the stand mixer. Switch the whisk attachment for the paddle attachment. Beat the mixture on a medium speed until combined. Add half of the whipped cream and mix on a low speed until combined. Do not overmix or you will deflate the whipped cream.
  • Once the crust has cooled, pour chocolate on bottom. Place in the freezer for a few minutes to solidify. After it's hardened, remove and spread peanut butter mixture on top. 
  • Add remaining powdered sugar to whipped cream. Gently fold in. Spread whipped cream on top of peanut butter mixture. Sprinkle chopped peanut butter cups on top. 

Nutrition

Serving: 1slice | Calories: 446kcal | Carbohydrates: 34g | Protein: 8g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 286mg | Potassium: 237mg | Fiber: 2g | Sugar: 23g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg