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–+ servings

Peanut Butter Crunch Lasagna

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A no-bake dessert combining creamy peanut butter filling, graham cracker crust, and fluffy marshmallows for an irresistible treat.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 1 cup unsalted butter, melted
Peanut Butter Layer
  • 1 cup creamy peanut butter Can substitute with crunchy peanut butter for added texture.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped topping (like Cool Whip) Can substitute with homemade whipped cream.
Toppings
  • 1 cup chocolate chips, melted
  • 1 cup mini marshmallows
  • 1 cup crushed peanuts

Method
 

Preparation
  1. In a medium bowl, combine the graham cracker crumbs with melted butter. Mix until well combined.
  2. Press this mixture into the bottom of a 9×13 inch baking dish, forming a crust.
  3. In another bowl, mix together creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
  4. Gently fold in the whipped topping until everything is well combined.
  5. Spread the peanut butter mixture evenly over the graham cracker crust.
  6. Drizzle the melted chocolate over the peanut butter layer.
  7. Sprinkle mini marshmallows and crushed peanuts on top of the chocolate layer.
  8. Refrigerate the lasagna for at least 4 hours, or overnight, to allow the layers to set properly.
  9. Once set, cut into squares and serve chilled.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 22gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 15g

Notes

Store the lasagna in the refrigerator covered with plastic wrap or foil for up to 5 days. Can be frozen in individual squares; thaw in the refrigerator before serving.
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