Introduction

This Peanut Butter Chocolate Crunch Pie combines a buttery biscuit crust, creamy peanut butter filling, and a rich chocolate ganache studded with crispy rice cereal. It’s a delightful no-bake dessert that delivers a perfect balance of crunchy texture and smooth flavors, ideal for any chocolate and peanut butter lover.

A close-up image of a tart with three distinct layers is shown. The bottom layer is a golden, crumbly crust forming the base and sides, with a rough texture. The middle layer is smooth and creamy in a caramel brown color, filling the tart evenly. The top layer is dark chocolate mixed with small crunchy pieces, covering the entire surface with a glossy finish. One slice of the tart is lifted, showing the thickness and texture of each layer clearly. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 grams (2 and 1/2 cups) graham crackers or Digestive biscuits
170 grams (3/4 cup) unsalted butter, melted
Pinch of salt
375 grams (1 and 1/2 cups) smooth peanut butter, room temperature
115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
190 grams (1 and 1/2 cups) icing sugar or powdered sugar
2 tablespoons milk
250 grams (1 and 2/3 cups) dark chocolate
180 ml (3/4 cup) thickened cream or heavy cream
100 grams (2 and 1/2 cups) Rice Bubbles or Rice Krispies

Instructions

Step 1: Lightly grease a 9-inch loose bottom pie tin. Finely crush the biscuits or crackers using a food processor or place them in a sealed sandwich bag and crush with a rolling pin. Combine the crushed crumbs with the melted butter and a pinch of salt, stirring until the mixture resembles wet sand.
Step 2: Press the crumb mixture evenly into the base and slightly up the sides of the prepared tin using the back of a spoon. Chill in the fridge while you prepare the filling.
Step 3: In a large mixing bowl, combine the peanut butter, room temperature butter, icing sugar, and 2 tablespoons of milk. Use an electric mixer to blend until smooth. If the mixture is too thick, add an extra tablespoon of milk. Spread the peanut butter filling evenly over the chilled crust and return to the fridge.
Step 4: Roughly chop the dark chocolate and place it in a heatproof bowl. Warm the cream until hot to the touch but not boiling, then pour it over the chocolate. Let it sit for 2 minutes, then gently stir until smooth and fully combined.
Step 5: Quickly fold the Rice Bubbles or Rice Krispies into the chocolate ganache. Pour this mixture evenly over the peanut butter layer and spread gently to cover. Refrigerate the pie for at least 2 hours to set before serving.

Tips & Variations

For a crunchier crust, toast the crushed biscuits lightly before mixing with butter.
You can swap dark chocolate for milk chocolate if you prefer a sweeter ganache.
Add a pinch of cinnamon or a drop of vanilla extract to the peanut butter filling for extra flavor complexity.
Use crunchy peanut butter instead of smooth for added texture.

Storage

Store the pie covered in the refrigerator for up to 4 days. For best texture and flavor, consume within this period. Reheat is not recommended as it may soften the ganache and crust, affecting the crunch.

How to Serve

A close-up view of a round tart with two distinct layers, placed on a white plate over a white marbled texture surface. The bottom layer is a thick, crumbly, golden-brown crust with a rough texture and slightly high edges holding the filling. The top layer is a rich, dark chocolate topping mixed with small crunchy pieces visible throughout, creating a bumpy surface. A slice has been lifted out, showing the thickness and texture of both layers. Some crumbs are scattered near the tart. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is perfect to prepare ahead. Just ensure it is well wrapped and refrigerated. Allow it to sit for at least 2 hours to set fully before serving.

Can I substitute the Rice Bubbles with another cereal?

Absolutely. You can use similar puffed cereals such as cornflakes or crushed pretzels for a different texture and flavor.

Peanut Butter Chocolate Crunch Pie Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

This Peanut Butter Chocolate Crunch Pie combines a crunchy biscuit base with a creamy peanut butter filling and a rich chocolate ganache topped with crispy rice cereal, creating a deliciously decadent no-bake dessert perfect for any occasion.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

250 grams (2 and 1/2 cups) graham crackers or Digestive biscuits
170 grams (3/4 cup) unsalted butter, melted
Pinch of salt

Peanut Butter Filling

375 grams (1 and 1/2 cups) smooth peanut butter, room temperature
115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
190 grams (1 and 1/2 cup) icing sugar or powdered sugar
2 tablespoons milk

Chocolate Ganache Topping

250 grams (1 and 2/3 cup) dark chocolate
180 ml (3/4 cup) thickened cream or heavy cream
100 grams (2 and 1/2 cups) Rice Bubbles or Rice Krispies

Instructions

Prepare the crust: Lightly grease a 9-inch loose bottom pie tin. Finely crush the graham crackers or digestive biscuits using a food processor or place them in a sealed sandwich bag and crush with a rolling pin. In a bowl, mix the crushed crumbs with the melted butter and a pinch of salt until evenly coated and resembling wet sand. Press the crumb mixture firmly and evenly into the prepared pie tin, slightly up the sides. Refrigerate to set.
Make the peanut butter filling: In a large mixing bowl, combine the smooth peanut butter, softened butter, icing sugar, and 2 tablespoons of milk. Use an electric mixer or a wooden spoon to blend until smooth and creamy. If the mixture is too thick, add an additional tablespoon of milk. Spread the peanut butter filling evenly over the chilled crust and smooth the top. Return to the fridge to firm up.
Prepare the chocolate ganache: Roughly chop the dark chocolate and place it in a heatproof bowl. Heat the heavy cream until hot to the touch but not boiling, either on the stove or in the microwave. Pour the hot cream over the chocolate and let it stand for 2 minutes. Gently stir the mixture until smooth and fully combined.
Add the crunch: Quickly fold the Rice Bubbles or Rice Krispies into the ganache until well mixed. Pour the chocolate and rice cereal mixture over the peanut butter layer, spreading it evenly to cover the surface.
Chill the pie: Place the assembled pie in the refrigerator and chill for at least 4 hours, or until fully set and firm.

Notes

Ensure the peanut butter and butter are at room temperature for easy mixing and a smooth filling.
You can substitute the Rice Bubbles with any crispy cereal for similar texture.
For a firmer crust, press the biscuit mixture tightly and chill thoroughly before adding the filling.
This pie can be stored covered in the fridge for up to 3 days.
For best slicing results, let the pie sit at room temperature for 10 minutes before serving.

Keywords: Peanut Butter Pie, Chocolate Crunch Pie, No-Bake Dessert, Easy Pie Recipe, Peanut Butter Chocolate Dessert