This luscious dessert combines the decadent flavours of chocolate cream pie and peanut butter cups. The best part? It takes only 20 minutes to prepare! Substitute the peanut butter with other nut butters, such as cashew or almond butter, to change it up.
- Prep time 20 minutes
- Total time 2 hours
- Portion size 12 servings
Ingredients
Method
In bowl, mix wafer crumbs with butter. Press into bottom and up side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven until firm and dry, 12 to 14 minutes. Let cool completely.Meanwhile, place chocolate in heatproof bowl. In small saucepan, bring 2/3 cup of the cream to boil; pour over chocolate, whisking until melted. Let cool until lukewarm, about 20 minutes.
Meanwhile, in bowl, beat cream cheese with peanut butter until smooth; beat in remaining cream and the icing sugar until fluffy. Beat in vanilla. Scrape into crust, smoothing top. Scrape chocolate mixture over top, spreading to edges. Sprinkle with peanuts, leaving 1 1/2-inch (4 cm) border. Refrigerate until set, about 1 hour.
Tip from The Test Kitchen: Store peanuts in the fridge or freezer. Because of their high fat content, they will quickly turn rancid if left at room temperature.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 195 mg
- Sugars 12 g
- Protein 7 g
- Calories 383.0
- Total fat 30 g
- Potassium 221 mg
- Cholesterol 51 mg
- Saturated fat 14 g
- Total carbohydrate 21 g
%RDI
- Iron 11.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 15.0
