How to make it

  • Heat oven to 350�F Combine cookie crumbs,
  • 1/2 cup (125 mL) peanuts, 1/4 cup (50 mL) granulated sugar and butter. Press into an ungreased 10-inch (23 cm) springform pan. Bake at 350�F for 15 minutes; cool.
  • Beat 1 and 3/4 cups (425 mL) heavy whipping cream until stiff; set aside. In mixing bowl, beat together peanut butter and cream cheese until smooth. Stir in powdered sugar and vanilla mixing well. Fold in beaten whipping cream, adding in a quarter at a time. Pour into cooled crust and refrigerate until set, about 2 hours.
  • Combine remaining 1/4 cup (50 mL) granulated sugar and remaining 1/4 cup (50 mL) heavy cream in heavy small saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat and add chocolate pieces, stir until melted and smooth. Cool 5 minutes and spread evenly over filling. Sprinkle with remaining
  • 1/2 cup (125 mL) chopped peanuts to garnish. Refrigerate until cold, about 4 hours. Serve chilled.

Reviews & Comments 2

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  • fuzzy 9 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    You are impressing me with all your dessert recipes and this one is realy great.
    Was this review helpful? Yes Flag

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