Description
A simple, no-oven dessert: a buttery cookie base topped with a silky peanut-butter filling and finished with a crackly chocolate layer studded with crispy rice cereal.
Ingredients
Scale
Crust
- 250 g (about 2½ cups) graham crackers or Digestive biscuits, crushed
- 170 g (¾ cup) unsalted butter, melted
- A tiny pinch of salt
Peanut butter filling
- 375 g (about 1½ cups) smooth peanut butter, softened to room temperature
- 115 g (½ cup / 1 stick) unsalted butter, softened
- 190 g (1½ cups) powdered (icing) sugar
- 2 tbsp milk (plus 1 extra tbsp if needed)
Chocolate crunch topping
- 250 g (about 1⅔ cups) dark chocolate, roughly chopped
- 180 ml (¾ cup) heavy (thickened) cream
- 100 g (roughly 2½ cups) Rice Krispies / Rice Bubbles
Instructions
- Prepare the shell. Lightly butter the pan. Crush the biscuits until they’re fine crumbs—use a food processor or bash them in a sealed bag with a rolling pin. Stir the crumbs with the melted butter and a pinch of salt until the mixture clumps like damp sand.
- Form the crust. Spoon the crumb mix into the prepared tin and press it firmly across the base (and slightly up the sides if you like). Press evenly using the back of a spoon or the base of a glass. Chill the shell in the fridge while you make the filling.
- Whip the peanut filling. In a large bowl, beat together the peanut butter, softened butter, powdered sugar, and 2 tablespoons milk until smooth and spreadable. If the mixture feels too stiff, add another tablespoon of milk. Spread this layer evenly over the chilled crust and smooth the surface. Return to the fridge briefly.
- Make the chocolate crunch. Place the chopped chocolate in a heatproof bowl. Heat the cream until steaming (do not let it boil), then pour it over the chocolate. Let it sit for a minute, then stir gently until the chocolate melts into a glossy ganache.
- Add the crisp. Fold the Rice Krispies into the ganache quickly so they stay crunchy. Immediately pour this chocolate–crisp mixture over the peanut butter layer and spread it out as evenly as possible.
- Chill to set. Refrigerate the pie for at least 2 hours, or until the filling and topping are firm. Slice and serve chilled.
Notes
- Press the crust hard for a sturdy base that doesn’t crumble when sliced.
- If you prefer extra crunch, toast the Rice Krispies for a minute in a dry pan before folding into the ganache.
- For sharper chocolate flavor, use a higher-percentage dark chocolate.
- Make ahead: The pie keeps well in the fridge and actually slices cleaner after a few hours of chilling.
- To get neat slices, warm a knife under hot water, dry it, and cut; wipe between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 604