Chocolate Peanut Butter Wedges Dipped in Chocolate and Peanuts
Indulge in the ultimate sweet-and-salty treat with these irresistible Chocolate Peanut Butter Wedges dipped in chocolate and chopped peanuts. A no-bake dessert that’s as easy to make as it is to devour, this recipe combines a creamy peanut butter and graham cracker base with a luscious coating of semi-sweet chocolate and a crunchy peanut topping. Perfectly portioned into handheld wedges, these treats are ideal for parties, potlucks, or simply satisfying your cravings. The combination of smooth, nutty richness and delightful crunch makes these wedges a crowd-pleasing favorite, while their freezer-friendly nature ensures you’ll always have a treat on hand. Try these decadent wedges today for a dessert that’s equal parts elegant and comforting!
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Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 4 tablespoons Butter
- 1.5 cups Powdered sugar
- 1 cup Graham cracker crumbs
- 2 cups Semi-sweet chocolate chips
- 1 tablespoon Vegetable oil
- 1 cup Salted roasted peanuts, finely chopped
Instructions
Step 1: Line an 8x8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
Step 2: In a medium microwave-safe bowl, combine the peanut butter and butter. Microwave in 20-second increments, stirring in between, until smooth and fully melted.
Step 3: Add the powdered sugar and graham cracker crumbs to the melted mixture. Stir until well combined into a thick dough-like consistency.
Step 4: Press the peanut butter mixture evenly into the prepared pan, smoothing the surface with a spatula. Place the pan in the freezer for 10 minutes to firm up.
Step 5: While the peanut butter base chills, melt the semi-sweet chocolate chips with the vegetable oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until completely melted and smooth.
Step 6: Remove the pan from the freezer and use the parchment paper to lift the peanut butter base out of the pan. Place it on a cutting board and slice it into 16 wedges by first cutting the block into quarters, then slicing each quarter diagonally.
Step 7: Dip each wedge halfway into the melted chocolate, letting the excess drip off. Then immediately dip or sprinkle the chocolate-coated portion with the finely chopped peanuts.
Step 8: Place the finished wedges on a parchment-lined baking sheet. Once all wedges are dipped and coated, refrigerate them for 20 minutes or until the chocolate sets.
Step 9: Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
5624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.0 g | 455% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 583.2 g | 212% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 414.7 g | ||
| Protein | 127.5 g | 255% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 328 mg | 25% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2745 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
