Wednesday, June 27, 2012

Peanut Butter-Chocolate Icebox Pie

Peanut Butter-Chocolate Icebox Pie

2 cups cinnamon graham cracker crumbs
1/2 cup honey-roasted peanuts, finely chopped
1/2 cup butter, melted
2 (4oz) semi-sweet chocolate baking bar, chopped
2 1/2 cups whipping cream, divided
1 (8oz) pkg cream cheese, softened
1 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
2 tsp vanilla extract
* Reeses Peanut Butter Cups - coarsely chopped
* Dark Chocolate Syrup

  • Preheat oven 350 degrees.
  • Stir together graham cracker crumbs, peanuts, and melted butter; firmly press into a lightly greased 9 or 10 inch pie plate (make sure to cover the bottom and the sides)
  • Bake for 10-12 minuets or until lightly browned. Cool completely (about 30 minutes)
  • Microwave semisweet chocolate and 1 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) for 1 1/2 minutes or until chocolate is almost melted, stirring at 30 second intervals.  Whisk until chocolate melts and mixture is smooth.  (Do not overheat)
  • Spoon chocolate mixture onto the prepared crust
  • Beat cream cheese, peanut butter, brown sugar and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy
  • In a separate bowl, beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture
  • Spread peanut butter mixture over the chocolate layer
  • Top with peanut butter cups and drizzle chocolate syrup 
  • Cover and chill for 4-6 hours

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