Peanut Butter Chocolate Fridge Cake for the Fourth

This dessert (which is what a Resses peanut butter cup that collides with a cheese cake and a S'more tastes like), is perfect for Fourth of July grill-outs. It's already made. It won't melt as quickly as popsicles. Just slice and serve. Make a day ahead to get thoroughly set and chilled.

July 02, 2018

Ingredients

2 cups whipping cream
7 ounces dark chocolate, in pieces
2 tablespoons peanut butter (Kroger Simple Truth)
1 (8-ounce package) cream cheese (Kroger Simple Truth)
5 Oreo Cookies, Crumbled
12 oz digestive or cereal biscuits or graham crackers

Preparation

1. Pour 1 cup cream into a large bowl and place in the freezer for 30 minutes.

2. Pour remaining cream into a saucepan and bring to the boil. Remove from the heat and stir in the chocolate until you have a creamy ganache. Stir in the peanut butter, then set aside.

3. Mix the cream cheese with the chilled cream. Whip, using an electric whisk or a food processor, until thick.

4. Line a 9x5-inch loaf dish with plastic wrap. Cover the base and sides with the cream cheese mixture. Add a layer of biscuits or graham crackers and spread with the chocolate and peanut butter ganache. Repeat these layers, then finish with a layer of biscuits. Refrigerate for at least 4 hours or up to 48.

Turn the cake out onto a plate and sprinkle with broken Oreo® cookies.

Recipe from Fridge Cakes by Jean-Luc Sady