Peanut Butter Crackercake
Indulge in the irresistible layers of sweet and salty goodness with Peanut Butter Crackercake—a no-bake dessert that’s as simple to make as it is decadent. This recipe alternates crispy Saltine or graham crackers with creamy, sweetened peanut butter for a perfectly balanced, melt-in-your-mouth filling. Topped with a luscious layer of silky chocolate ganache and a sprinkle of sea salt for contrast, this dessert shines as a crowd-pleaser at any gathering. With just 20 minutes of prep time and a short chill in the fridge, Peanut Butter Crackercake delivers easy elegance and major flavor without turning on the oven. Perfect for peanut butter lovers, this make-ahead treat is the ultimate combo of convenience and indulgence!
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Recipe Information
Ingredients
- 40 pieces Saltine crackers or graham crackers
- 1.5 cups Creamy peanut butter
- 0.5 cups Unsalted butter
- 1 cup Powdered sugar
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cups Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Sea salt (optional, for garnish)
Instructions
Line an 8x8-inch baking dish with parchment paper, letting some paper overhang the sides for easy removal later.
Create the peanut butter filling by combining the peanut butter, softened unsalted butter, and powdered sugar in a medium mixing bowl. Stir until smooth and well incorporated.
Place a single layer of crackers at the bottom of the prepared baking dish, covering the base completely.
Spread a third of the peanut butter filling evenly over the cracker layer using a spatula.
Add another layer of crackers on top of the peanut butter layer, then spread another third of the peanut butter mixture on top.
Repeat this process one more time, finishing with a layer of crackers on top. Set aside.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl.
Let the chocolate chips sit in the heated cream for 2-3 minutes, then stir until smooth and creamy. Stir in the vanilla extract.
Pour the ganache over the final cracker layer, spreading it evenly with a spatula.
Optional: Sprinkle a light pinch of sea salt over the ganache for added flavor contrast.
Refrigerate the crackercake for at least 4 hours or until firm. For best results, refrigerate overnight.
Once set, use the overhanging parchment paper to lift the crackercake out of the baking dish. Slice into squares or rectangles to serve.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 29.0 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 234 mg | 5% | |
*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.
