Peanut Butter Custard Blast |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Ooey, gooey, great! is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. Ingredients:
2 cups cream-filled chocolate sandwich cookie crumbs |
2 tablespoons sugar |
1/3 cup butter, melted |
filling: |
1-1/2 cups sugar |
1/3 cup cornstarch |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
6 cups 2% milk |
6 egg yolks, beaten |
1 cup creamy peanut butter |
topping: |
2 cups heavy whipping cream |
1 tablespoon confectioners' sugar |
6 peanut butter cups, chopped |
1/2 cup chopped salted peanuts |
2 tablespoons chocolate syrup |
Directions:
1. Preheat oven to 375°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake 8 minutes or until set. Cool on a wire rack.
2. For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.
3. Remove from heat. Stir 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate at least 2 hours.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup. Yield: 15 servings.
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