• Ok, well, first of all, don’t screw up the crust like I did. The recipe calls for 2 cups of “sandwich cookie crumbs” 1/4 cup of crushed peanuts and 2 TBS of butter. I used about 2.5 cups of chocolate graham cracker crumbs and ½ stick of melted butter and the crust was still ridiculously dry and crumbly. Fool around with it until you get it to the right consistency. You’re smart people. (I did not add the peanuts to the crust, nor did I garnish with peanuts, because that is not my thing.)
• When it says chill for 4-6 hours, they mean it. We ate some of this after dinner on Sunday after it had chilled for maybe, 3 hours. We were both kind of like, “meh…it’s ok”. But on Monday, after it had been in the fridge all night, it was good.
• Don’t send a huge slab of it over to your BIL’s house so that it is out of your sight. You will regret it and contemplate driving over and stealing it from his fridge.
• Buy some extra heavy cream. You can use it in your coffee later. Yum.
2 cups sandwich cookie crumbs
2 TBS melted butter
½ cup sugar
½ cup crushed peanuts, divided
2 cups heavy cream, divided
2 cups peanut butter
2 8oz bricks cream cheese, softened
2 cups powdered sugar
2 TBS Vanilla Extract
6 oz semi-sweet chocolate chips
1. Mix cookie crumbs, butter, sugar and ¼ cup of peanuts and press in to 10-inch spring form pan. Bake at 350 for 10-15 minutes and let cool.
1. Whip 1 3/4 cups heavy cream in chilled bowl until thick and set aside
2. Mix peanut butter and cream cheese until well blended. Add vanilla extract and powdered sugar in batches.
3. Fold cream in to peanut butter mixture until well blended
4. spoon and spread in to crust and chill 2-3 hours
1. Bring remaining ¼ cup heavy cream and ¼ cup sugar to a simmer. Remove from heat and stir in chocolate chips until melted and well blended.
2. spoon over top of dessert and garnish with remaining peanuts
3. chill for at least 4 hours.