Frozen Chocolate Peanut Butter Pizza
A rich no-bake dessert with a crunchy biscuit crust, creamy peanut butter filling, mini chocolate chips and a chocolate drizzle. Freezing gives this sweet dessert pizza a firm, refreshing texture.
Equipment
- electric mixer
- Freezer-safe round dish, 9-inch
- Large mixing bowl
- Measuring cups
- Mixing spoon
- Small microwave-safe bowl
- spatula
Ingredients
- For the Biscuit Crust
- 1 1/2 cups graham cracker crumbs or crushed digestive biscuits
- 1/4 cup unsalted butter melted
- 2 tablespoons granulated sugar
- For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 1 cup cold heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Chocolate Topping
- 1/4 cup mini chocolate chips
- 2 tablespoons melted chocolate
- 1/4 cup chopped peanuts optional
Instructions
- For the Biscuit Crust
- Combine the biscuit crumbs, melted butter and granulated sugar in a large mixing bowl.
- Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch freezer-safe round dish.
- Freeze the crust for 15 minutes.
- For the Peanut Butter Filling
- Place the peanut butter, heavy cream, powdered sugar and vanilla extract in a clean mixing bowl.
- Beat with an electric mixer until smooth, thick and creamy.
- Spread the filling evenly over the chilled crust.
- For the Chocolate Topping
- Sprinkle the mini chocolate chips over the filling.
- Add the chopped peanuts if desired.
- Melt the chocolate carefully in a microwave-safe bowl.
- Drizzle the melted chocolate over the dessert.
- Freeze for at least 2 hours or until completely firm.
- Remove the dessert from the freezer 10 minutes before slicing.
- Cut into 4 wedges.
- Serve chilled.
Notes & Wine Advice
Serving Suggestions
Remove the dessert from the freezer about 10 minutes before cutting. Serve each wedge on its own or add fresh strawberries or raspberries to balance its richness. Additional ice cream is unnecessary because the dessert is already exceptionally rich.Recipe Notes
Use conventional creamy peanut butter for the smoothest and firmest filling. Natural peanut butter may separate and produce a softer texture. The original quantity described the biscuit crumbs only as one package, so this corrected version uses 1½ measured cups for a reliable 9-inch crust.Dietary Information
This recipe contains peanuts, dairy, gluten and wheat. It is therefore not nut-free, despite the classification shown with the original recipe. Graham crackers, digestive biscuits and chocolate may also contain soy or egg, so check every product label when allergens matter. The recipe is suitable for vegetarians when all packaged ingredients meet vegetarian requirements.Nutrition Information
The original estimate of 280 calories per serving is not realistic for four portions. Peanut butter, heavy cream, butter and chocolate make this an energy-dense dessert. The revised estimate is approximately 1,000 calories per large wedge without the optional chopped peanuts. Cutting the pizza into 8 smaller wedges reduces this to approximately 500 calories per serving.Variations
Use dark chocolate for a less sweet topping or add sliced banana shortly before serving. For smaller portions, divide the dessert into 8 wedges. Do not describe a version made with almond or cashew butter as nut-free.Storage
Cover the dessert tightly and store it in the freezer for up to 1 month. Separate individual wedges with baking paper when freezing them in a container. Do not refreeze portions that have completely thawed.Wine Advice
A late-harvest Riesling complements the sweet peanut butter and chocolate flavors. A small glass is sufficient alongside such a rich dessert. Explore suitable dessert wines at René’s Wijnbeleving.Nutrition values
Serving: 1 large wedge, ¼ dessert | Calories: 1000 kcal | Carbohydrates: 75 g | Protein: 25 g | Fat: 72 g | Saturated Fat: 28 g | Sodium: 500 mg | Sugar: 40 g