In a bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
Gently fold in whipped cream until light and fluffy.
Layer the cake:
In a 9×13-inch dish, place a single layer of graham crackers.
Spread half of the peanut butter filling over the crackers.
Repeat with another layer of graham crackers and the remaining peanut butter filling.
Top with a final layer of graham crackers.
Make the chocolate topping:
In a small saucepan or microwave, melt chocolate chips with butter and milk until smooth.
Pour over the top layer of graham crackers and spread evenly.
Chill:
Refrigerate at least 4 hours or overnight. This allows the graham crackers to soften and absorb flavors.
Serve:
Slice into squares and serve chilled. Rich, creamy, and peanut buttery perfection!
💡 Tips & Variations
Crunch factor: Sprinkle chopped peanuts on top before the chocolate sets.
Flavor twist: Swirl in a little Nutella or caramel into the peanut butter filling.
Mini version: Make in individual serving cups for parties — just layer graham cracker pieces and peanut butter cream.
If you want, I can also give you a super quick 5-minute microwave version of this cake that’s just as creamy and indulgent — perfect when you’re craving peanut butter immediately.
