Ingredients:

  • 24 chocolate sandwich cookies (approx. 260g)
  • 5 tbsp unsalted butter (70g), melted
  • 1 pinch kosher salt
  • 8 oz full-fat cream cheese (226g), softened to room temperature
  • 1 cup creamy peanut butter (250g)
  • 1 cup powdered sugar (120g), sifted
  • 1 tsp pure vanilla extract
  • 1 cup heavy whipping cream (240ml), chilled
  • 2 oz semi-sweet chocolate (56g), chopped
  • 2 tbsp roasted peanuts, crushed
  • 4 standard peanut butter cups, chopped

Instructions:

  1. Pulse the chocolate cookies in a food processor until they resemble fine sand. Mix in the melted butter and salt until the mixture resembles wet soot.
  2. Press the cookie mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Freeze for 10 minutes to set the base.
  3. In a large bowl, beat the softened cream cheese and peanut butter until smooth and free of white streaks.
  4. Add the sifted powdered sugar and vanilla extract to the peanut butter mixture. Beat on medium-low until dense and matte.
  5. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the peanut butter base in three additions until no streaks remain, being careful not to deflate the air.
  7. Spread the filling into the chilled crust and smooth the top with an offset spatula. Melt the semi-sweet chocolate and drizzle over the top.
  8. Garnish with crushed peanuts and chopped peanut butter cups. Chill in the refrigerator for at least 4 hours before slicing.