Peanut Butter Parfait


Peanut butter parfait is a unique treat with a delicate flavor and texture. It’s basically a super-thick peanut butter mousse that adds texture, moisture and flavor to the classic parfait dessert. The combination of textures and flavors that blend so seamlessly in this recipe makes for a really fun dining experience.

Peanut butter parfait with chocolate butterscotch




  • 120ml whole milk
  • 4 large eggs, separated
  • 75g granulated sugar
  • 250ml whipping cream
  • 150g crunchy peanut butter
  • 1 large ripe banana
  • ½ tbsp icing sugar, sifted
  • 100ml whipping cream
  • 50g dark chocolate (preferably 70%), broken into squares
  • 175g soft brown sugar
  • 200ml whipping cream
  • 50g unsalted butter, cubed


Step by step


Make the parfait a week ahead and the sauces a few hours before serving. Chill the butterscotch sauce, but keep the chocolate sauce at room temperature. Note: this recipe contains raw egg.

  1. For the parfait, pour the milk into a medium saucepan and heat gently. Meanwhile, whisk the egg yolks with the sugar in a large bowl, until pale and creamy. When the milk comes to the boil, pour it on to the egg yolks, whisking all the time. Pour the mixture into a clean pan and stir over a low heat until it has thickened enough to coat the back of a spoon. Be careful not to overheat the mixture; allow to cool.
  2. In a bowl, whip the cream to soft peaks. In a separate bowl, whip the egg whites with clean beaters until they form soft peaks, too. Mix the peanut butter into the egg yolk mixture, then gently fold in the whipped cream followed by the egg whites. When thoroughly combined, transfer the parfait to a suitable container, cover and freeze for at least 6 hours.
  3. Peel and slice the banana thinly on the diagonal. Sprinkle with icing sugar and place on a tray lined with nonstick baking paper and then freeze. For the chocolate sauce, heat the cream in a pan then add the chocolate and stir until melted and smooth. Allow to cool to room temperature.
  4. For the butterscotch sauce, heat the sugar in a large pan with 2 tablespoons of water to help it to dissolve. Once it has come to the boil, lower the heat and gently cook the sugar for about 10 minutes, swirling the pan frequently so it cooks evenly, until it caramelises. Then, immediately, but cautiously as it may bubble and spit, add the cream. Bring back to a simmer and whisk until the mixture is smooth.

  5. Allow the sauce to cool for about 10 minutes then whisk in the butter and add a pinch of salt to balance the sweetness. Transfer the sauce to a bowl and leave to cool, then cover and chill for a couple of hours so it thickens.
  6. To serve, remove the parfait from the freezer and let it soften for 10 minutes. Let the banana slices soften for a few minutes, too. Divide the butterscotch sauce between 6 serving glasses. Place a few small scoops of the parfait on top in each glass. Add the banana slices and drizzle with the chocolate sauce.

Peanut Butter Mousse Parfaits

yield: 4 SERVINGS

prep time: 30 MINUTES

total time: 30 MINUTES

Peanut butter mousse parfaits are decadent yet light, fancy yet approachable. Creamy peanut butter mousse is layered with chocolate cookie crumbs for textural interest. 


  • ½ cup creamy peanut butter
  • ½ cup cream cheese, at room temperature
  • ½ cup confectioners sugar
  • ½ teaspoon vanilla extract
  • ½ cup heavy whipping cream, chilled
  • 10 chocolate wafer cookies, crushed
  • 3 Reese’s peanut butter cup minis, chopped
  • Sweetened whipped cream, for garnish


  1. In a medium mixing bowl, beat together the peanut butter, cream cheese, confectioners sugar and vanilla extract. Set aside.
  2. In a separate bowl, whip the heavy cream to medium- to stiff-peaks. 
  3. Transfer a quarter of the whipped cream to the peanut butter mixture and beat in until combined. 
  4. Transfer half of the remaining whipped cream to the peanut butter mixture and gently fold in. Repeat with the remaining half. 
  5. Spoon some of the peanut butter mousse into each of four 4-ounce mason jars, then layer on some of the chocolate cookie crumbs. Repeat with another layer of mousse, another layer of crumbs, and a final layer of mousse. 
  6. Cover with a layer of plastic wrap and chill until ready to serve. Just before serving, garnish each mason jar with sweetened whipped cream, and some chopped Reese’s peanut butter cup minis. 


If you can’t find chocolate wafer cookies, you can substitute 5 full sheets of chocolate graham crackers.

 peanut butter parfait, soft chocolate, roasted peanuts and salted caramel

  • 50 mins preparation
  • 20 mins cooking plus cooling, chilling, freezing
  • Serves 8 – 10


  • 190 gm caster sugar
  • 300 gm pouring cream, at room temperature, plus 200gm whipped to soft peaks
  • 135 gm liquid glucose
  • 1 tsp vanilla bean paste
  • 75 gm smooth peanut butter
  • 50 gm butter, diced
  • 4 gold-strength gelatine leaves, softened in cold water
  • 160 gm egg yolks (about 9)
  • 2 tbsp coarsely crushed peeled roasted peanuts

Butterscotch sauce

  • 115 gm caster sugar
  • 40 gm butter (diced, at room temperature)
  • 110 gm (½ cup) brown sugar
  • 75 gm thickened cream

Chocolate mousse

  • 2 egg yolks
  • 50 gm caster sugar
  • 50 gm powdered glucose
  • 100 ml milk
  • 300 ml pouring cream
  • 250 gm dark chocolate (60-70% cocoa solids)


  • 1Heat a large saucepan over medium-high heat, scatter 140gm sugar over the base and cook until starting to turn caramel, then swirl pan occasionally to cook evenly to a light golden caramel (2-3 minutes). Remove from heat and add 300gm cream, 115gm glucose and vanilla bean paste. Return to heat and bring to the simmer, whisking to dissolve any lumps (3-4 minutes). Add peanut butter, then butter and whisk to combine. Squeeze excess water from gelatine and whisk into the hot liquid. Remove from heat and strain through a fine sieve into a large bowl.
  • 2Place egg yolks in an electric mixer and whisk until pale and tripled in volume (2-3 minutes). Bring remaining sugar, remaining glucose and 30ml water to the boil in a small saucepan over high heat and cook until it reaches 117C, then, with the mixer running on medium speed, pour sugar mixture into egg yolks. Whisk for 3 minutes, then whisk the yolk mixture into the peanut butter mix and cool completely. Fold the whipped cream into the mixture, pour into a 30cm x 15cm plastic tray lined with baking paper, cover with plastic wrap and freeze overnight.
  • 3For butterscotch sauce, heat a saucepan over medium-high heat, scatter sugar over the base and cook until starting to turn light golden caramel, swirling the pan occasionally to cook evenly (2-3 minutes). Meanwhile, bring 50ml water and 1 tsp fine salt to the boil in a separate small saucepan. Once sugar is caramel, reduce the heat and add boiling water to the caramel along with the butter, whisking until dissolved, whisk in the brown sugar and cream together. Don’t overcook – it becomes thick once cool.Strain the mixture through a fine sieve and set aside to cool to room temperature (30-40 minutes).
  • 4For chocolate mousse, whisk egg yolks in a bowl with sugar and powdered glucose. In a small saucepan, bring the milk and 100ml cream to the boil. Allow to cool slightly (5 minutes), then pour into egg mixture, whisking to incorporate. Return the custard to the saucepan and stir over low heat until it starts to thicken (5-7 minutes). Remove from the heat and set aside. Melt chocolate in a bowl over
    a saucepan of boiling water, then mix the custard into the chocolate a third at a time. Whisk remaining cream to soft peaks, and fold into chocolate mixture. Transfer to a container and store covered in the fridge.
  • 5To serve, turn the parfait out onto a piece of baking paper. Cut the parfait into 6cm-square pieces with a hot knife and return to the freezer immediately. If the parfait is too cold to cut leave it out for 5 minutes to soften up a bit. When you wish to serve, cool the plates in the freezer for an hour or so. Place a piece of parfait on each plate. Top with a quenelle of chocolate mousse, drizzle with caramel sauce and top with crushed peanuts and serve.


A sweet and salty parfait made with layers of heavenly peanut butter mousse and dark chocolate ganache, and optional layers of peanuts, brownies, and more.

Chocolate and Peanut Putter Mousse Parfait #jar

I always preferred mousses and jar desserts a little less than what I consider “real” desserts, such as chocolate lava cake, because understandably, they’re much less comforting. But that changed the moment I took a bite of this incredible sweet and salty peanut butter mousse, which, if I could eat every day for the rest of my life, would make me the happiest girl in the world. Get how good this thing is?

The parfait is made from 2 simple layers; other than the creamy and fluffy peanut butter mousse, there’s a quick-to-make dark chocolate ganache that’s fudgy and very similar to truffles (it may look liquid at first but it will firm up once cooled). Milk chocolate can be substituted for the dark chocolate but the result will be sweeter.

Chocolate and Peanut Putter Mousse Parfait #jar

You can add other goodies in between the layers such as peanuts (my favorite), brownies, chocolate cake pieces, etc. Just keep in mind that this dessert is already quite rich.

If you want to top your parfait with whipped cream, here’s what you can do: Instead of whipping up 2/3 cup heavy cream for the mousse, use 1 cup. Then use 2/3 of the whipped cream for the mousse and the rest as a topping.

Chocolate and Peanut Putter Mousse Parfait #jar


YIELD: 6 individual cups/jars (160 ml each)

A sweet and salty parfait made with layers of heavenly peanut butter mousse and dark chocolate ganache, and optional layers of peanuts, brownies, and more.


Chocolate Ganache:

  •  80 g/3 oz (1/2 cup) chopped dark chocolate
  •  1/3 cup (80 ml) heavy cream

Peanut Butter Mousse:

  •  115 g/4 oz full-fat cream cheese , at room temperature
  •  1/2 cup (125 g/4.5 oz) creamy peanut butter (not natural)
  •  ½ cup (60 g/2 oz) powdered sugar
  •  1/2 teaspoon pure vanilla extract
  •  2/3 cup (160 ml) heavy cream

Additional options to add between layers:

  •  Chopped roasted peanuts
  •  Brownie squares/pieces
  •  Chocolate cake
  •  Chocolate peanut butter cups or another chocolate candy
  •  Whipped cream


  1. To make the chocolate ganache: Place chopped chocolate in a medium heat-proof bowl and set aside. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for 1 minute. Then, whisk mixture gently until completely melted and smooth. Allow to cool slightly before using.
  2. To make the peanut butter mousse: In a large bowl using a mixer fitted with the paddle attachment, beat cream cheese, peanut butter, powdered sugar, and vanilla extract on medium-high speed until fluffy and smooth.
  3. In a medium bowl using an electric mixer fitted with the whisk attachment, whisk heavy cream until it holds its shape (it should have the texture of shaving cream). Using a spatula, gently fold half of the whipped cream into the peanut butter mixture, then fold in the other half.
  4. Fill each jar with two alternating layers of peanut butter mousse and chocolate ganache. You can use other ingredients such as chocolate candy or whipped cream in between the layers or as toppings.



prep time: 20 MINUTES

total time: 20 MINUTES

Layers of peanut butter pie, chocolate topping, and peanut butter cups make these Peanut Butter Pie Parfaits an extra decadent dessert.


  • 8 chocolate cream filled cookies, crushed
  • 1 cup chocolate chips
  • ½ cup heavy whipping cream
  • 4 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ cup creamy peanut butter
  • 1 – 8 ounce container Cool Whip, thawed & divided
  • 1 cup chopped Reese’s peanut butter cup minis
  • 4 mini Oreo cookies


  1. Divide the cookie crumbs into the bottoms of 4 large parfait glasses. Set aside.
  2. Place the whipping cream and chocolate chips in a microwave safe bowl. Heat for 30 seconds. Stir until melted and creamy. Heat for 15 more seconds, if needed. Let cool slightly.
  3. In a mixing bowl beat the cream cheese and sugar until creamy. Add the peanut butter and beat again. Fold in 1 ¼ cups Cool Whip gently.
  4. Layer the peanut butter filling, chocolate sauce, and peanut butter cups in the parfait cups making sure to have 2 layers of each.
  5. Top with the extra Cool Whip, extra peanut butter cups, and mini cookie. Keep refrigerated. Makes 4 large parfaits.


*You could also make these in 8 small Mason jelly jars.



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