No-Bake Chocolate Peanut Butter Refrigerator Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, no-bake dessert layering chocolate and peanut butter flavors with a soft biscuit base chilled to perfect sliceability. This American-inspired recipe, ready in about 30 minutes, layers unsalted butter, peanut butter, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 12 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium saucepan over low heat, melt 1/2 cup unsalted butter with 3/4 cup smooth peanut butter, stirring until smooth and combined, about 3 minutes.
  2. Step 2: Remove from heat and whisk in 1 1/2 cups powdered sugar gradually until fully incorporated; then stir in 2 cups graham cracker crumbs until evenly coated and mixture holds together when pressed.
  3. Step 3: Press this peanut butter mixture firmly into the bottom of an 8-inch square pan lined with parchment paper, creating an even layer.
  4. Step 4: In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer, about 3 minutes; remove from heat and pour over 1 1/2 cups semisweet chocolate chips in a heatproof bowl.
  5. Step 5: Let sit for 2 minutes, then stir the chocolate and cream gently until smooth and glossy, forming a ganache.
  6. Step 6: Pour the chocolate ganache evenly over the peanut butter base and spread with a spatula until smooth.
  7. Step 7: Refrigerate the cake uncovered for at least 4 hours, until firm enough to slice cleanly into squares before serving.

Related recipes