Cereal Thrillers

No-Bake Peanut and Wafer Cremes with Golden Graham Crunch

30 minutes (plus 3 hours chilling)

Serves 4

DessertAmerican

Herb's take

This playful American dessert transforms childhood classics into a grown-up treat with texture to spare. You'll master the art of the no-bake crust and whip up a peanut-studded cream layer that chills into sliceable, snackable squares.

Equipment needed

Electric mixer
8x8 inch baking pan
Offset spatula (optional)

Ingredients

Yield

1/2 cup unsalted dry roasted peanuts, finely chopped
1 cup golden grahams cereal, crushed
1 cup nilla wafers, crushed
1/4 cup coconut oil, melted
3/4 cup heavy cream, cold
1/3 cup powdered sugar

Instructions

01
Line an 8x8 inch baking pan with parchment, leaving overhang for easy lifting later.
02
In a medium bowl, combine the crushed golden grahams, nilla wafers, and chopped peanuts. Pour in the melted coconut oil and mix until everything is evenly moistened and clumps together when pressed.
Herb says
The coconut oil is the magic glue here, it sets firm in the fridge, unlike butter in a warm kitchen.
03
Press the crumb mixture firmly into the bottom of the lined pan to form an even, compact crust. Use the bottom of a measuring cup for maximum pressure. Chill in the freezer for 10 minutes while you make the filling.
04
In a clean bowl, beat the cold heavy cream with an electric mixer on medium-high until soft peaks begin to form, about 2 minutes. Sprinkle in the powdered sugar and continue whipping until stiff peaks form.
Herb says
Cold cream and a cold bowl whip faster, thanks to fat molecules being less slippery.
05
Gently fold 3 tablespoons of the chopped peanut mixture (reserve the rest for the top) into the whipped cream, preserving as much air as possible.
06
Spread the peanut cream filling evenly over the chilled crust. Smooth the top with an offset spatula or the back of a spoon.
07
Scatter the reserved chopped peanuts, golden grahams, and nilla wafer crumbs over the top for extra crunch. Lightly press so they stick.
08
Cover and chill the whole pan in the refrigerator for at least 3 hours or until the filling is firm enough to cut cleanly.
Herb says
Chilling is non-negotiable. It gives the coconut oil time to set and the flavors a chance to mingle.
09
Lift the slab out using the parchment overhang and cut into squares. Serve cold, straight from the fridge.

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