Ingredients:

  • 1 ½ cups (150g) chocolate graham crackers, coarsely broken
  • 5 tablespoons (71 g) unsalted butter, melted
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (240g) creamy peanut butter
  • 1 cup (200g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • ¼ cup (60ml) milk, or more as needed
  • 6 ounces (170g) semi-sweet chocolate, chopped
  • ½ cup (120ml) heavy cream
  • 1 ½ cups (360ml) heavy cream, cold
  • ¼ cup (50g) powdered sugar
  • ½ teaspoon (2.5ml) vanilla extract
  • Chopped peanuts (optional)
  • Chocolate shavings (optional)

Instructions:

  1. Prepare the Graham Cracker Base: Combine crushed graham crackers and melted butter. Press into the bottom of the baking dish to form a crust.
  2. Make the Peanut Butter Filling: Beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Gradually add milk until desired consistency is reached.
  3. Assemble the Layers: Spread half of the peanut butter filling evenly over the graham cracker base. Top with another layer of graham crackers (breaking to fit if necessary). Spread the remaining peanut butter filling on top.
  4. Prepare the Ganache: Heat heavy cream until simmering. Pour over chopped chocolate; let stand for 1 minute. Stir until smooth.
  5. Pour the Ganache: Pour the ganache over the top of the cake and spread evenly.
  6. Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  7. Frost and Chill: Spread whipped cream over the chocolate ganache. Garnish with chopped peanuts and chocolate shavings, if desired.
  8. Chill: Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the chocolate peanut butter icebox cake to set.