Peanut Butter Toffee Pie
A creamy, crunchy dessert that combines peanut butter, toffee, and caramel in a no-bake pie that’s perfect for any gathering.
Ingredients
For the crust
- 24-28 cookies Oreo cookies (or chocolate sandwich cookies) Use with cream filling
- 1/2 cup Butter, melted For binding the crumbs
For the filling
- 8 oz Cream cheese, softened To ensure a smooth filling
- 1 cup Creamy peanut butter Smoothest texture works best
- 1/2 cup Powdered sugar Added gradually for smooth blending
- 8 oz Cool Whip or whipped topping, thawed Keeps the filling light and airy
- 1/2 cup Caramel sauce Store-bought is fine
- 1/2 cup Toffee bits (or chopped toffee candy) Some for filling and some for topping
For the ganache topping
- 1 cup Chocolate chips For a rich topping
- 1/2 cup Heavy cream Warm to make ganache
Instructions
Preparation
- Crush Oreo cookies and mix with melted butter, then press into a pie dish.
- Beat cream cheese until smooth, then beat in peanut butter and powdered sugar.
- Fold in Cool Whip to keep the mixture light, then stir in toffee bits.
- Spread the filling into the crust and drizzle in caramel, swirling it lightly.
- Prepare the ganache by warming heavy cream and pouring it over chocolate chips. Wait 60 seconds, then stir until smooth.
- Pour ganache over the pie, sprinkle with more toffee bits, and chill until set (at least 6 hours).
Notes
Best served after chilling for at least 6 hours. Can be made ahead of time and stored for up to 4 days in the fridge.