Saturday, October 15, 2011
All you need:
2 c. finely crushed chocolate sandwich cookies (about 20 cookies)
4 tbsp butter, melted
8 ounces cream cheese, softened
3/4 c. creamy peanut butter
1/2 c. sugar
2 tsp vanilla extract
1 1/2 c. heavy whipping cream, divided
4 ounces semisweet chocolate
Dry roasted peanuts, optional
All you do:
Preheat oven to 375 degrees.
In a medium bowl, combine crushed cookies and melted butter. Press the cookie crumb mixture evenly into the bottom and sides of a 9-inch tart pan or pie plate. Bake the crust for 7 minutes or until set. Cool completely.
In a separate medium bowl, beat cream cheese, peanut butter, sugar and vanilla until smooth and blended.
In another medium bowl, using the same beaters, beat 1 cup of heavy whipping cream until firm peaks form. Fold the whipped cream into the peanut butter mixture, lightly stirring until combined. Spoon filling into prepared cooled crust. Refrigerate until set, about 1 hour.
Meanwhile, in a small glass bowl, combine the remaining 1/2 cup heavy whipping cream and semisweet chocolate. Microwave on HIGH for 30-second intervals until the cream is hot and the chocolate is melted. Stir until blended, then allow to cool until only slightly warm. Spread the chocolate topping over the chilled peanut butter filling and top with dry roasted peanuts, if desired. Refrigerate until firm, about 30 minutes. Uneaten portions should be stored in the refrigerator.