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Giant Oreo Peanut Butter Cup

(Pie size) Serves 8 - 10


1 ½ c. crushed Oreos

1 c.  softened butter, divided in half

Pinch of salt

1 ½ c. creamy peanut butter

1 c. powdered sugar

1 c. chocolate chips

½ cup heavy cream

Optional: ½ c. small M &Ms or other chocolate candy


Mix the crushed Oreo cookies (without the white filling) in a bowl and melt ½ c. of the butter before adding it to the cookies, add a small pinch of salt and stir till homogeneous. Place the mixture in a pie plate and form the sides and bottom by pressing into the pie plate. Freeze for 10 minutes or until set.

Add the remaining ½ c. of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Sprinkle with half the candy if using. Place back in freezer.

Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Sprinkle with candy. Refrigerate, covered, at least 1 hours until ready to serve.

I strongly suggest serving this dessert with a glass of milk or coffee. It is sweeeeeeeeeeet!