Oreo Peanut Butter Cake

Ingredients for 1 servings:

• 16 Oreo cookies, maybe more
• 60 g butter, melted
• 350 g peanut butter
• 160 g powdered sugar
• 150 g dark chocolate, min. 70% cocoa
• 75 g butter
• 3 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

no baking and very tasty

Line the bottom of a 20cm springform pan with parchment paper. A 26cm pan will make the cake a little flatter, which is also possible with the ingredients listed. Crumble the Oreo cookies, not too coarsely, so they will bind well with the melted butter. Mix the melted butter and cookie crumbs well. Spread evenly in the springform pan to form the base. Press down firmly with the back of a spoon and let the base set in the refrigerator for about 20 minutes. Meanwhile, beat the peanut butter and powdered sugar until creamy. A hand mixer is best for this. When the mixture is creamy, spread it onto the cooled cookie base. For the glaze, slowly melt the chocolate and butter, stirring in 3 tablespoons of warm water. I’ve had the best experience melting the chocolate and butter in a double boiler, but you can also use the microwave. When the glaze is smooth, spread it onto the peanut butter layer and spread it evenly. Let it set in a cool place, but not in the refrigerator. When prepared as a cake, you’ll usually only manage one slice, but it also makes a great sweet dessert—a sweet treat with a feel-good factor!