Ingredients
Crust
2 cups chocolate cookie crumbs
1/2 cup butter, melted
Filling
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
2 tablespoons milk
Topping
2 cups semi-sweet chocolate chips
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
In a medium bowl combine the crust ingredients, mix well. Press firmly into the bottom of a 9x13 pan. Refrigerate crust for 20-30 minutes. In another medium bowl, combine filling ingredients, and blend at low speed for 30 seconds, and then on medium high speed 2 minutes or until light and fluffy. Spread over crust. In a medium saucepan, melt chocolate chips over low heat, stirring constantly until smooth. (You can also microwave the chips at 30 second intervals, stirring between each interval until smooth). Stir in peanut butter, blend well. (If using microwave method, you might want to microwave for 30 seconds to melt the peanut butter a bit after adding it to the chocolate). Stir in peanuts. Spread over filling. Refrigerate at least 4 hours, store leftovers in the refrigerator as well.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse