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Dark Chocolate Peanut Butter Icebox Cake Recipe with Pretzel Crust

dark chocolate peanut butter icebox cake - featured image
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A quick and easy icebox cake featuring a salty pretzel crust layered with creamy peanut butter and rich dark chocolate ganache, perfect for gatherings or indulgent treats.

Ingredients

Scale
  • 2 cups (about 120g) pretzels, finely crushed
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (125g) creamy peanut butter
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 6 ounces (170g) dark chocolate (70% cocoa), chopped or chips
  • 1/2 cup (120ml) heavy cream
  • 1 package (about 8 ounces or 225g) graham crackers or digestive biscuits
  • Sea salt flakes for garnish (optional)

Instructions

  1. Prepare the Pretzel Crust (10 minutes): Crush the pretzels finely using a food processor or place them in a zip-top bag and crush with a rolling pin until mostly fine crumbs with some texture remain. Mix crushed pretzels with sugar and melted butter until combined. Press firmly into the bottom of an 8×8-inch pan to form an even crust layer. Refrigerate while preparing filling.
  2. Make the Peanut Butter Cream (10 minutes): Whip cold heavy cream in a chilled bowl until soft peaks form. In another bowl, whisk peanut butter, powdered sugar, and vanilla extract until smooth. Gently fold peanut butter mixture into whipped cream until fluffy and creamy.
  3. Prepare the Chocolate Ganache (5 minutes): Heat 1/2 cup heavy cream until just simmering. Pour over chopped dark chocolate and let sit for 2 minutes. Stir gently until smooth and glossy. Let cool slightly to thicken but remain pourable.
  4. Assemble the Cake (10 minutes): Spread half the peanut butter cream over chilled pretzel crust. Layer graham crackers over cream in a single layer. Pour half the chocolate ganache over crackers and spread gently. Repeat with remaining peanut butter cream and graham crackers. Drizzle remaining ganache on top and sprinkle sea salt flakes if desired.
  5. Chill (at least 4 hours or overnight): Cover pan with plastic wrap and refrigerate for at least 4 hours to soften crackers and meld flavors.
  6. Serving: Remove from fridge 10 minutes before serving to soften slightly. Cut into squares and enjoy.

Notes

Whip cream while cold for best volume. Chill at least 4 hours or overnight for best texture. Warm ganache gently if it thickens before spreading. Press crust firmly to avoid crumbling. Use a sharp knife warmed under hot water for neat slicing. Variations include gluten-free, nut-free, vegan, and seasonal fruit additions.

Nutrition

Keywords: dark chocolate, peanut butter, icebox cake, pretzel crust, easy dessert, no bake, crowd-pleaser, quick dessert

Find it online: https://twinkletaste.com/dark-chocolate-peanut-butter-icebox-cake-recipe-with-pretzel-crust-easy-and-irresistible/