CHOCOLATE & PEANUT BUTTER BAR CAKE
3 layers of peanut butter filling + brownie base + ganache coating
Rich, creamy, and super impressive! 
⸻ CHOCOLATE BROWNIE BASE
• 170 g butter
• 100 g dark chocolate, chopped
• 100 g granulated sugar
• 50 g brown sugar
• 2 large eggs
• 5 g vanilla extract
• 60 g flour
• 30 g cocoa powder
• 2 g salt
⸻ PEANUT BUTTER FILLING (3 LAYERS)
• 450 g cream cheese, softened
• 200 g smooth peanut butter
• 150 g powdered sugar
• 5 g vanilla
• 360 g cold heavy cream
• 5 g instant vanilla pudding mix (optional – for more stable layers)
⸻ GANACHE (TOP LAYER)
• 200 g milk chocolate
• 100 g cream
⸻
DECORATION
• Peanut butter cups (octagonal or similar)
⸻
PREPARATION
Brownie base
Preheat the oven to 350°F (175°C). Grease a 8-inch springform pan and line with parchment paper.
Melt the butter and chocolate. Add the sugars and stir. Add the eggs and vanilla.
Add the flour, cocoa, and salt and mix.
Pour into the pan and bake for 20–25 minutes. Cool.
⸻
Peanut butter filling
Beat the cream cheese and peanut butter until smooth.
Add the powdered sugar, vanilla (and pudding mix).
In a separate bowl, whip the cream until stiff.
Gently fold the two together with a spatula to prepare the filling.
Divide the filling into 3 equal parts (each ~390 g).
⸻
Create the layers
• 1st Layer: Spread 1 portion of the filling over the brownie. Freeze for 30 minutes.
• 2nd Layer: Repeat the same process.
• 3rd Layer: Spread again and freeze for another 30 minutes.
This creates a thick and distinct 3-line appearance.
⸻
Ganache
Heat the milk chocolate + cream. Stir until smooth.
Once slightly thickened, pour over the top layer and spread evenly.
⸻
Resting + Decorating
Let the cake rest in the refrigerator for at least 4 hours.
Remove from the mold and arrange peanut butter cups on top.
⸻
SERVING
Serve cold. Each slice features brownie + 3 large PB pieces + chocolate coating…
A legend!
