Coffee and peanut butter might not have been a match you would have made in your head, but I always wanted to try it in a dessert and this was amazing. The photo shoot team told me I better get the message across about how good it is!

Directions

Prepare the Sheet Pan Dessert

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Place the sandwich cookies and margarine into the bowl of a food processor, and pulse until fully ground. (Alternatively, you can place the cookies and margarine in a ziplock bag, and roll over it with a heavy-weight rolling pin.) Press onto a baking sheet lined with Gefen Parchment Paper, and bake for 15 minutes. Allow to cool.

3. Allow ice cream to melt slightly, and fold dissolved coffee into it. Spread ice cream over cooled crust. Place in freezer to set.

4. To make the ganache topping, heat chocolate, peanut butter, and parve cream in a double boiler until chocolate is melted and ingredients are combined. Remove from heat and allow to cool to room temperature, stirring occasionally.

5. Pour ganache evenly over the ice cream layer. (An offset spatula works well.)

6. Top with nut crunch.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Recipe tags

Chanie Nayman Chocolate Chocolate peanut butter Coffee Dairy free Non-dairy desserts Pareve Parve Peanut butter Sheet pan

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Leeby Freedman

25 days ago

Rifkah Weissbraun

5 months ago

tastes very good, makes loads and would definitely cut down on the coffe added to the ice cream

Linda Kagan

3 years ago

coffee peanut butter sheet pan dessert…what size pan? I assumed from the recipe that this is made in a “jelly roll” pan.
Can it be made in a 9″x13″ pan instead, if I cut the recipe in half?
It is a lot of ingredients to use if we find we don’t like it as much as I think we will.
Also, what exactly is the “nut crunch” from Baker’s Choice? The ingredients I saw said it contained coconut?
Can I just put chopped nuts on top?
It really sounds like a great recipe, and I am looking forward to making it.

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So}mouwmin

Admin

Reply to Linda Kagan

3 years ago

Hi, I am not sure what size pan this recipe is made in, let me look into that for you. However, if you cut the recipe in half and it fits into a 9×13 then you can totally use it. Nut Crunch is like a sweet, nutty topping. You can substitute with plain nuts or chop up caramelized sweetened nuts as well. Enjoy the recipe!