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Yield/Servings:9 to 12 servings
Prep Time: 40 Cook Time: 18 Total Time: 0
1 & 1/4 cups all-purpose flour
1/2 cup chopped peanuts*
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
3/4 cup heavy cream
2 tablespoons granulated sugar
4 ounces cream cheese, softened
1/2 cup packed light brown sugar
1/4 cup smooth peanut butter
Double Chocolate Pudding, recipe follows
chopped chocolate, for garnish
chopped peanuts, for garnish
Make the crust:
Preheat oven to 350°.
Stir together the flour, peanuts, sugar, and salt. Add the butter and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.
Transfer the mixture to an 8- or 9-inch square pan. Press firmly and evenly into the bottom of the pan. Bake 15 to 18 minutes, or until golden brown. Set aside to cool completely.
To make the filling:
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the granulated sugar over the cream. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes. Set aside.
Using an electric mixer on medium speed, beat the cream cheese, brown sugar, and peanut butter until thoroughly combined and smooth. Add 1/4 cup of the whipped cream, and fold gently to combine.
Spread the peanut butter mixture evenly over the cooled crust. Set the pan in the refrigerator while you prepare the pudding.
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see full recipe at: bakeorbreak.com
Recipe Source: bakeorbreak.com
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Peanut Butter Chocolate Delight
Category: Layered Desserts
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Yield/Servings:
Prep Time: 40 Cook Time: 18 Total Time: 0
1 & 1/4 cups all-purpose flour
1/2 cup chopped peanuts*
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
3/4 cup heavy cream
2 tablespoons granulated sugar
4 ounces cream cheese, softened
1/2 cup packed light brown sugar
1/4 cup smooth peanut butter
Double Chocolate Pudding, recipe follows
chopped chocolate, for garnish
chopped peanuts, for garnish
Make the crust:
Preheat oven to 350°.
Stir together the flour, peanuts, sugar, and salt. Add the butter and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.
Transfer the mixture to an 8- or 9-inch square pan. Press firmly and evenly into the bottom of the pan. Bake 15 to 18 minutes, or until golden brown. Set aside to cool completely.
To make the filling:
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the granulated sugar over the cream. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes. Set aside.
Using an electric mixer on medium speed, beat the cream cheese, brown sugar, and peanut butter until thoroughly combined and smooth. Add 1/4 cup of the whipped cream, and fold gently to combine.
Spread the peanut butter mixture evenly over the cooled crust. Set the pan in the refrigerator while you prepare the pudding.
see full recipe at:
Recipe Source: bakeorbreak.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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