The Pioneer Woman Tasty Kitchen
Avatar Image

Chocolate and Peanut Butter Crunch Cake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

10

Description

Sometimes you need an over-the-top dessert. How about chocolate shortbread crust, crunchy peanut butter filling with chocolate crumb topping? Now that’s what I call amazing!

Ingredients

  • FOR THE CRUST:
  • ¼ cups Peanuts
  • 8 whole Chocolate Shortbread Biscuits (I Used Walkers)
  • 16 whole Vanilla Shortbread Buiscuits (I Used Walkers)
  • 1 Tablespoon Peanut Butter
  • FOR THE FILLING:
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • ½ cups Sugar
  • 1 teaspoon Vanilla
  • 1 cup Crunchy Peanut Butter
  • ⅛ teaspoons Salt
  • 4 ounces, weight Prepared Whipped Topping (I Used Cool Whip)
  • ½ cups Peanut Butter Chips
  • FOR THE CRUMB TOPPING:
  • 1-½ cup All-purpose Flour
  • ¾ cups Sugar
  • 1 dash Salt
  • 1 Tablespoon Unsweetened Cocoa Powder
  • 1 stick Unsalted Butter, melted

Preparation

Although there are a number of steps to make this cake, I actually broke down the method using a food processor without having to wash the bowl in between the steps.

Step 1: Add the peanuts to the bowl of the food processor and pulse until they are coarsely chopped. Place the chopped nuts in a small bowl and set aside.

Step 2: Preheat oven to 350 F. Tap out any remaining nut pieces from the bowl but don’t worry if there are some bits left. Make the crumb topping by combining the flour, sugar, salt and cocoa powder in the food processor bowl. Pour in the melted butter and pulse until the mixture resembles coarse crumbs. Spread the mixture on a baking sheet lined with parchment paper and bake at 350 F for 30 minutes. Pull the pan out of the oven, stir the mixture and return to the oven for an additional 15 minutes. Remove from the oven and allow to cool.

Step 3: While the chocolate crumb topping is baking, tap out any remaining crumbs from the food processor bowl but don’t worry if there are some bits left. Make the crust by adding the chocolate and vanilla cookies to the food processor bowl and pulsing until they are completely broken down into crumbs. Add the tablespoon of peanut butter and continue pulsing until the crumbs come together to form a paste. This will take a few minutes so be patient.

Place the paste into a 9″ pie plate, 10″ spring-form pan lined with parchment paper or a 9″ square baking pan. Using your knuckles or the back of a spoon, spread the paste out to cover the bottom and sides of the pan. Sprinkle the chopped peanuts over the crust and refrigerate.

Step 4: Tap out any remaining crumbs from the food processor bowl but don’t worry if there are some bits left. Make the filling by adding the cream cheese, sugar and vanilla to the bowl and processing until completely combined and smooth. Add the peanut butter and salt and pulse until combined. Add the whipped topping and pulse until combined. Add the peanut butter chips and pulse once or twice just to distribute the chips into the batter.

Step 5: Pour the cream cheese mixture over the crust and spread out evenly. Sprinkle the chocolate crumb topping evenly over the top and refrigerate for about an hour to set the mixture. Remove the cake from the refrigerator approximately 15 minutes before serving.

4 Comments

You must be logged in to post a comment.

Avatar of Patricia @ ButterYum

Patricia @ ButterYum on 11.14.2012

I’ll be making this for the Hub’s bday dinner. He’s going to LOVE it.

Avatar of catrina

catrina on 11.8.2012

OK, I went to your website and saw what you meant. You can bet I’ll be making this SOON!

Avatar of catrina

catrina on 11.8.2012

This looks DELICIOUS! But I’m afraid I don’t know what ‘biscuits’ you mean. Do you mean shortbread cookies by any chance?

Avatar of shari

shari on 11.8.2012

Lady, you are the queen of the crumble! And I mean that as a compliment. : )

No Reviews

You must be logged in to post a review.

Related Recipes

Lemon Lavender Bundt Cake
Avatar Image by Leigh Suznovich of Jeanie and Lulu's Kitchen in Desserts
Citrusy, floral and so moist. This lemon lavender bundt cake is...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Chocolate Chocolate Layer Cake
Avatar Image by Courtney Parsley in Desserts
A sinfully chocolate layer cake with chocolate frosting. It is moist...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Cheesecake with Dulce de Leche Cortada
Avatar Image by Caroline | Pass the Cocoa in Desserts
This tart and creamy cheesecake is swirled with dulce de leche...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Blackberry Cake
Avatar Image by Jen @ Peanut Butter and Peppers in Desserts
A light, buttery, sweet, low-calorie cake made with fresh, sweet juicy...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Ice Cream Sandwich Cake
Avatar Image by Leigha {The Yooper Girl} in Desserts
You'd never guess how amazingly simple this dessert is. It looks...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 9 Level: Easy