Prep time20 Minutes
They say that a pie can make any day better, and we’re happy to prove that’s true.
The latest addition to the “Nunbelievable Recipes” section on our YouTube channel is a chocolate peanut butter pie that is a decadent delight. The indulgent treat was created in collaboration with Alison Mahoney, aka The Singing Baker, who is revealing creative ways you can use Nunbelievable cookies to put a tasty spin on classic desserts.
Our peanut butter and double chocolate gluten free cookies add the perfect upgrade to this classic sweet. And, as Alison demonstrates, it follows a quick and simple set of directions. “The great thing about this recipe is that it’s no-bake, so it’s really awesome to do with kids, it’s great to do during hot weather, it’s a great make-ahead recipe,” she says in between her lively singing (and occasional dancing).
The bonus is that by using Nunbelievable cookies with this recipe, you’ll be helping in the fight against hunger. For every cookie you buy, we make a donation to one our impact partners on the front lines of the food insecurity crisis.
You can order our cookies directly from nunbelievable.com or at Amazon.com. And make sure to subscribe to the Nunbelievable YouTube channel for more recipes and other great videos.
And for other delicious ideas from Alison, follow her on Instagram at @singingbaker.
4 Nunbelievable Double Chocolate Chip Cookies
5 Tbsp Unsalted Butter, melted
Peanut Butter Filling
1 1/2 Cups Smooth Peanut Butter 1/2 Cup Unsalted Butter, room temp 1 Cup Confectioners Sugar
2 Nunbelievable Peanut Butter Cookies
1/2 tsp Vanilla
1 tsp Kosher Salt
1/4 Cup Heavy Cream
1 Cup Dark Chocolate Chunks
Place the Nunbelievable Double Chocolate Chip Cookies into the bowl of a food processor with 5 Tbsp of melted butter and process on high until it resembles a wet sand consistency.
Pour the cookie mixture into the base of a tart, or spring form, pan and firmly press it into the bottom and the sides, and place the pan in the refrigerator to set.
Pour heavy cream into a small saucepan and heat on medium low until the sides of the cream start to bubble.
Add the chocolate into the cream and take it off the heat immediately, and set for 3-5 minutes.
Meanwhile, put the peanut butter, room temp butter, peanut butter cookies, confectioners sugar, vanilla, and kosher salt into the bowl of a mixer and mix together with a paddle attachment until creamy.
Place the peanut butter mixture into the set pie shell and spread it out evenly in the pan, and set aside.
Pour the chocolate ganache over the top of the peanut butter layer and smooth out evenly.
Sprinkle Cookie Crumbs and peanuts on top as a garnish, and place in the refrigerator or freezer for at least 1 hour prior to serving.