Ingredients
Peanut Butter Cream Layer
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups cold heavy whipping cream
Chocolate Soak
- 1 ½ cups chocolate milk regular milk can be used
- 2 tbsp cocoa powder
- 2 tbsp powdered sugar
- 1 tsp vanilla
Layers
- 26 Nutter Butter cookies approximately 1 package
Chocolate Topping
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
Optional Garnish
- Crushed Nutter Butters
- Mini peanut butter cups
- Chocolate shavings
- Cocoa powder dusting
Method
- Make the Peanut Butter Cream: In a large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until light and fluffy. Set aside.
- Make the Chocolate Soak: Whisk together the milk, cocoa powder, powdered sugar, and vanilla until smooth.
- Assemble the Layers: Quickly dip each Nutter Butter into the chocolate mixture (don’t soak too long—they soften fast!).
- Arrange a layer of dipped cookies in the bottom of a 9x9 dish. Spread half of the peanut butter cream over the top
- Repeat with another layer of dipped cookies. Finish with the remaining cream layer
- Make the Chocolate Ganache: Heat the heavy cream until just simmering, then pour over chocolate chips. Let sit for 2–3 minutes, then stir until smooth. Pour ganache over the top and spread evenly.
- Cover and refrigerate for at least 4 hours, but overnight is best for that true tiramisu texture.
- Top with crushed cookies, peanut butter cups, or a dusting of cocoa powder before serving.