1. Make the Crunchy Base
In a bowl, mix crispy rice cereal, peanut butter, honey, and melted butter until fully coated.
Press firmly into the bottom of a 9x13-inch dish. Chill 10 minutes.
2. Prepare the Creamy PB Layer
Beat cream cheese, powdered sugar, peanut butter, and vanilla until smooth.
Fold in half of the whipped topping. Spread over the crunchy base.
3. Add the Whipped Topping Layer
Spread the remaining whipped topping over the peanut butter layer.
4. Make the Chocolate Ganache
Heat heavy cream until steaming, then pour over chocolate chips. Let sit 2 minutes, then stir until smooth.
Drizzle or spread over the whipped layer.
5. Chill & Garnish
Refrigerate at least 4 hours (or overnight).
Before serving, top with mini peanut butter cups, chopped peanuts, or extra whipped cream.
Pro Tips
🍫 For a Firmer Set – Freeze for 1-2 hours before slicing.
🍫 Use Natural Peanut Butter? – Stir well first (it can be runnier).
Variations
🍪 Cookie Lover’s – Add crushed Oreos to the base layer.
🍌 Banana Split – Layer sliced bananas under the whipped topping.
🌰 Nutty Twist – Use almond butter instead of peanut butter.
Serving Suggestions
🎉 Party Dessert – Cut into squares and serve on a platter.
🍦 À La Mode – Add a scoop of vanilla ice cream.
☕ Coffee Pairing – Enjoy with a cup of cold brew or latte.
Final Thought
This Peanut Butter Crunch Lasagna is rich, crunchy, and utterly addictive—a no-bake dessert that’s sure to impress!
Want more easy no-bake treats? Save this recipe and follow for more high-RPM dessert ideas! 🍰✨
FAQ (For Extra SEO!)
Q: Can I use regular butter instead of peanut butter in the base?
A: No—peanut butter binds the cereal. For a nut-free version, try sunflower seed butter.
Q: How long does this last in the fridge?
A: Up to 5 days covered (if it lasts that long!).
Q: Can I make this gluten-free?
A: Yes! Use GF crispy rice cereal.
This version is visually tempting, SEO-optimized, and AdSense-friendly while keeping the recipe simple. Let me know if you'd like any tweaks! 😊🥜
