An Oreo crust with a chocolate and peanut butter middle sends this easy dessert over the top.
300g crushed Oreo cookies
150g melted unsalted butter
100g chopped peanut butter cups
50g crushed peanuts
150g smooth or crunchy peanut butter
400g dark cooking chocolate
150ml thickened cream (35% fat content)
Let's get Cooking...
Start off by adding 300g of Oreos to a food processor and process until you reach a fine crumb. Add the melted butter and process until well combined. (you’re looking for a wet sand consistency. If your mixture appears too dry add another tablespoon of melted butter.
Add the crumb mixture to 30cm rectangle. I used a long one but you may use a 20cm round tin. Press down using the palm of your hands. Shape it so that it covers the bottom and sides evenly. Place in the fridge for 20 min to firm up.
While that’s chilling prepare the chocolate filling by adding the dark chocolate and cream to a large microwave safe bowl and microwave for 20 seconds at a time, stirring each time until the mixture is smooth.
Spread an even layer of peanut butter on the crust before you pour the ganache into the pie shell Place peanut butter cups (cut in half) into the ganache and sprinkle with crushed peanuts. Place it in the fridge for 4 hours, or overnight to chill before serving.