Double Chocolate Peanut Butter Oreo Baked Alaska
Satisfy your sweet-tooth with these Double Chocolate Peanut Butter Oreo Baked Alaskas! It’s a throwback recipe with a modern twist: chocolate cake, chocolate sandwich cookies with peanut butter creme filling, homemade chocolate ice cream, and toasted meringue all come together in this spectacular dessert.
Hey everybody, it’s Thursday! I know I usually don’t post on a Thursday but lately I’ve been thinking about switching things up so let’s see how this goes!
I have something really fun and exciting for you today! It’s a big party hosted by my friends over at Better Homes and Gardens, and it has a really cool theme: Throwback Recipes! You know, like #TBT? I was tasked with recreating a beloved, vintage dessert recipe and giving it a modern twist.
Immediately my mind went straight to baked Alaska. It used to be all the rage back in the day, but it’s something you don’t see too often any more. Why??? It needs to make a comeback!
In case you aren’t already familiar with this classic dessert, it’s basically just ice cream and cake covered in toasted meringue. I mean how bad can that be, right? We are doing ours up right with plenty of chocolate because when I think toasted meringue it reminds me of toasted marshmallows and nothing goes better with marshmallows than chocolate. With the possible exception of peanut butter. So yeah, lets make sure and get some of that in there too.
It all starts with a chocolate sheet cake, and from that you just cut circles with a cookie cutter. I used the 2 1/2-inch cutter from this set. Then, pop a scoop of this insane chocolate peanut butter Oreo ice cream on top, pipe the fluffy meringue all over, and toast it up with a brulee torch.
- The ice cream is just my Simply Perfect Chocolate Ice Cream recipe, with a couple handfuls of peanut butter Oreos tossed in. The base recipe is tried and true, and doesn’t need a single thing to make it better, but crunchy dark chocolate sandwich cookies with peanut butter creme filling sure don’t hurt either. I’d recommend starting this 3 days before you plan to serve it, just so there’s plenty of time for everything to freeze hard.
- The cake recipe was (barely) adapted from my beloved Simply Perfect Chocolate Cupcakes. Consistently one of the top 3 recipes on this site. Moist, deeply chocolate-y, and a snap to make in just one bowl. Bake it up 2 days prior. Wrap it tight and it should keep just fine at room temp.
- The day before, you can cut the cake circles and top each one with a scoop of ice cream. Place them on a tray and freeze.
- Do the meringue on the day of. I went with a Swiss meringue here, just because I find it to be a little more stable than just regular egg whites whipped with sugar. In other words, the added step of heating the mixture really helps the end product to stay fluffy and not deflate or weep. It only takes 5 or 10 minutes but I think it’s really worth it. I used a 4B-tip to pipe the stars, and this kind of brulee torch is really easy and fun to use. I’m always surprised by how often I reach for it!
Ta-dah! Now is that the way to celebrate a throwback party or what?
All of this is in honor of Better Homes and Gardens’ newest publication, Get Together™ magazine. Guys, I’ve had the privilege of sneak-previewing this magazine and it’s so. much. fun. So many cute ideas, and it really inspired me to be a better hostess. I used to do a lot more entertaining, but it’s something I’ve gotten away from and I really need to go back to it. Even if it’s just for my immediate family, there are just so many ideas in this magazine for ways to make the everyday more special and create happy memories. Definitely pick up a copy– I think you’ll really enjoy it! And be sure to keep up with the TBT party by following the hashtag #BHGParty on social media!
Oh, and as a little gift, click on over and download the free printable for the cute recipe cards you see below!
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Double Chocolate Peanut Butter Oreo Baked Alaskas
For the Chocolate Peanut Butter Oreo Ice Cream
- 1 batch batch Simply Perfect Chocolate Ice Cream
- 15 peanut butter Oreos,, broken into small pieces
For the Chocolate Cake
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (62.5 g) all-purpose flour
- 1/4 cup (31.25 g) cake flour
- 1/2 cup (43 g) unsweetened cocoa powder
- 3/4 teaspoon (0.75 teaspoon) baking powder
- 1/2 teaspoon (0.5 teaspoon) baking soda
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- 1/2 cup (113.5 g) unsalted butter, (1 stick), softened
- 2 large eggs
- 1 teaspoon vanilla extract
For the Swiss Meringue
- 4 large egg whites
- 1 1/3 cups (266.67 g) granulated sugar
- 1/4 teaspoon (0.25 teaspoon) kosher salt
To make the Chocolate Peanut Butter Oreo Ice Cream:
- Follow the recipe directions for Simply Perfect Chocolate Ice Cream, stirring in the peanut butter Oreos before freezing hard.
To make the Chocolate Cake:
- Preheat the oven to 325 degrees F. Mist a 9-inch by 13-inch pan with non-stick spray and line with a sheet of parchment.
- Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine. Cut the butter into smaller pieces and add it to the dry ingredients. Mix on low speed until the mixture resembles damp sand (30 seconds to a minute). Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition. When all of the eggs are fully incorporated, add the Greek yogurt and vanilla, and beat on medium speed for about 60 to 90 seconds, to aerate the batter and strengthen the cake's structure.
- Transfer the batter to the prepared pan and bake for 22-28 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with one or two moist crumbs.
To make the Swiss Meringue:
- Place the egg whites, sugar, and salt in a large mixing bowl set over a pot of simmering water. Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger. Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff.
- Use a 2 1/2-inch round cookie cutter to cut 12 rounds from the sheet cake. Top each with a scoop of ice cream. Using a 4B-tip, pipe on the meringue, making sure to completely cover the dessert. Toast the meringue with a brulee torch.
*gasp* this is the best Baked Alaska in the history of all time!!
Lol! Thank you so much Kayle! xo
The gif is making my life right now. Do you think I’d be able to brown the meringue in the oven or no?
Lol thanks! I think you could but you’d just have to be careful not to let it get too hot or the ice cream might melt. Thanks for the great question Shikha!
Gorgeous & scrumptious looking.
Thank you so much!
This is BEYOND gorgeous
Aw thanks Julianne! Hope you had a great weekend dear!
This looks beyond incredible!!! What a piece of art dear!!!! Xxx
Thank you so much Consuelo! Hope you are doing well sweetie! xo
Allie this looks so sinful – well done I love it!
Thank you so much Angela! There were a lot of steps to make it but boy was it worth it. We loved it!
Oh my! I have always wanted to make a Baked Alaska and this chocolate loving recipes is right up my ally.
Awesome! I had always wanted to too and we loved this flavor combo. Have a great weekend, Nicole!
The decorating here is unparalleled! Love the way you piped the meringue 🙂
Aw, you’re too kind! It was really pretty simple. So happy you like it Medha! xoxo
I want to make a bunch of these, maybe 3 dozen, after torching the meringue can I put them back into the freezer? Or can I pipe the meringue, freeze, then torch right before serving??? This is just the recipe I’m looking for! Thanks for your help in advance! Just a thought…..do you think freeze dried strawberries or coconut could be added to the meringue?
Great questions Nancy!
Ok here is my thought on freezing: there may be some fancy chef-types out there that would say no way, but I did it. I froze it after torching because I take the pics in the morning and even I can’t sit there eating baked alaska for breakfast. So I popped them into the freezer and we ate them for dessert that night and I thought they were fantastic. I didn’t notice any issues at all with the texture of the meringue. It stayed nice and gooey and didn’t get grainy or weepy or anything like that. It probably would have been even better if I had frozen them untoasted, because then the torch would have warmed the meringue slightly and plus you’d get a little more of a crunch, so I would say that’s probably an even better way to go.
And I love your idea to add freeze dried fruit- that adds so much incredible flavor! Just make sure that you process it to a really fine dust because if there are any bigger chunks you may have trouble getting them to pass through the piping tip.
Good luck, thanks for reading and for the great questions, and I hope you enjoy!
You’re totally right – you really don’t see it too much anymore!! But man does this sound awesome! And just so fun too!!
Thank you! I loved them and I think they’d be really great for a special occasion. Have a great weekend, Ashley!
I have never had a baked alaska!! This looks so fun and chocolate ice cream, <3 !!!!!!!!
Thanks Malinda! Chocolate ice cream totally has my <3 forevaaah!
I LOVE your animated GIF – this dessert looks FANTASTIC!!! YUM 🙂
Yay!!! Thank you so much Yvonne I haven’t done one in a while but with all the different layers, this recipe was just begging for it. I’m so happy you like it! Thanks so much for the sweet comment, and happy Friday!!!