Chocolate Peanut Butter Layer Cake

 Ingredients:
For the crust:
1 1/2 cups chocolate sandwich cookie crumbs (like Oreos)
1/4 cup unsalted butter (melted)
For the peanut butter filling:
1 1/2 cups creamy peanut butter
1 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
For the chocolate ganache:
1 1/2 cups heavy cream
2 cups semi-sweet chocolate chips
For the top decoration:
1/2 cup peanut butter (for drizzling)
1/4 cup caramel sauce
Chopped chocolate bars (optional, for garnish)
Instructions:
Prepare the crust:
Preheat your oven to 350°F (175°C).
In a food processor, crush the chocolate sandwich cookies until they form crumbs.
Mix the crumbs with melted butter and press the mixture into the bottom of a springform pan or a tart pan to form the crust.
Bake the crust for 8-10 minutes, then let it cool completely.
Make the peanut butter filling:
In a large bowl, beat the peanut butter and powdered sugar together until smooth.
Add heavy cream and vanilla extract and mix until smooth and fluffy.
Once the crust has cooled, spread a thick layer of the peanut butter filling on top of the crust.
Make the chocolate ganache:
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Pour the hot cream over the semi-sweet chocolate chips in a bowl, stirring until smooth and fully combined.
Allow the ganache to cool slightly, then pour it over the peanut butter filling, spreading it out evenly.
Chill the cake:
Refrigerate the cake for at least 4 hours or overnight to let the layers set and firm up.
Decorate the cake:
Once the cake has set, drizzle peanut butter and caramel sauce over the top.
Garnish with chopped chocolate bars or chocolate curls for an extra touch of indulgence.
Serve:
Carefully remove the cake from the pan and place it on a serving platter.
Slice and enjoy the rich layers of chocolate and peanut butter goodness!

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