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Nutty by Nature

Peanut Butter & Cream Icebox Bars with Graham and Vanilla Layers

2 hours (20 minutes active, plus chilling time)
Serves 4
DessertAmerican
Herb's take

Here’s my riff on a no-bake American classic, fusing peanut butter, cream, and nostalgic cereals into a retro-cool dessert bar. You’ll master peanut butter ganache and the noble art of layered assembly, no oven mitts required.

Equipment needed
  • 8x8 inch square pan
  • parchment paper
  • offset spatula (optional)

Ingredients

Yield
4

Instructions

  1. 01
    Combine the crushed golden grahams, nilla wafers, flour, and a pinch of salt in a medium bowl.
  2. 02
    Add the melted coconut oil and stir until the mixture resembles damp sand and holds together when pressed.
  3. 03
    Press the mixture evenly into the bottom of an 8x8 inch pan lined with parchment paper. Chill in the freezer for 15 minutes to firm up.
  4. 04
    While the crust chills, heat the heavy cream in a small saucepan just until steaming, not boiling.
  5. 05
    Pour the hot cream over the chopped peanuts in a heatproof bowl. Let sit 2 minutes, then stir vigorously until a thick, chunky ganache forms.
  6. 06
    Sift the powdered sugar over the peanut mixture and stir until fully incorporated.
  7. 07
    Spread the peanut-cream layer evenly over the chilled crust. Use an offset spatula for best results.
  8. 08
    Sprinkle the remaining crushed golden grahams (from any dust in your bag) and a few reserved chopped peanuts on top for crunch.
  9. 09
    Cover and refrigerate at least 1 hour, or until set.
  10. 10
    Lift from the pan using the parchment and cut into bars. Serve chilled.

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