It was my friend, Jason's, birthday this week and he asked for something chocolatey and peanut buttery, I found this recipe (NOT on Pinterest, believe it or not) and I was a little skeptical at first. Based on the ingredients, it looks like it would be way too heavy and rich, but it isn't. It is rather perfect, it got rave reviews and I definitely plan on making it again! Here is the recipe:
Chocolate Peanut Butter Pie
Crust:
2 cups graham cracker crumbs
1/4 cup butter, melted
4 Tbs. sugar
Chocolate Filling:
1 1/3 cups semisweet
chocolate chips
2/3 cup whipping cream
2 Tbs. light corn syrup
1 tsp. vanilla
Peanut Butter Filling:
1 cup peanut butter chips
2 Tbs. creamy peanut butter
1 3/4 cups whipping cream
2 Tbs. sugar
1 tsp. vanilla
Topping:
1 cup whipping cream
¼ cup powdered sugar
1 tsp. vanilla
1/3 of chocolate filling
mixture
4 Reese’s peanut butter cups
Crust:
Preheat oven to 350°F. Mix graham cracker crumbs and melted butter
until well blended. Press mixture into a 9” pie plate. Bake for 8-10 minutes.
Refrigerate until cool.
Chocolate Filling:
Combine chocolate chips, whipping cream, corn syrup, and vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread two thirds of the chocolate mixture over bottom of crust. Freeze 10 minutes.
Combine chocolate chips, whipping cream, corn syrup, and vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread two thirds of the chocolate mixture over bottom of crust. Freeze 10 minutes.
Peanut Butter Filling:
Microwave peanut butter chips and 3/4 cup cream in large
microwave-safe bowl on medium heat at 15-second intervals just until chips
soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to
barely lukewarm. Beat remaining 1 cup cream and sugar in medium bowl until very
thick but not yet holding peaks; fold into peanut butter mixture in 3
additions. Spoon mousse over chocolate layer.
Topping:
In a large bowl, whip cream, powdered sugar, and vanilla until
stiff peaks form. Top chilled pie with whipped cream. Drizzle remaining third
of chocolate mixture on top of the pie and sprinkle pie with coarsely chopped
Reese’s peanut butter cups. Chill at least 1 hour before serving.
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After it was mutilated:
Another annual Christmas tradition is "Christmas Under the Stars". My church hosts it every year and it is a ton of fun. We go to a park and decorate it all up with Christmas lights, we sing Christmas Carols and read the Christmas story then we pretty much gorge ourselves on cookies and hot chocolate. I usually make my mom's sugar cookies at Christmas because it is nostalgic but decorating them is a bit time consuming so I decided to try something quicker. I found this recipe for cookies stuffed with York Peppermint Patties on Pinterest accompanied by this picture:
My mouth started watering right then and there. And I have to say, they taste as amazing as they look. This one is a winner! If you have any cookie exchanges to go to this Christmas season, bring these, I promise they will impress.
Chocolate Peppermint Patty Cookies
Ingredients:
3 sticks butter, slightly
softened
1 cup granulated sugar
1/2 cup light brown sugar
2 eggs
3 cups flour
1 cup unsweetened cocoa powder
2 tsp. salt
1 tsp. baking soda
24 miniature peppermint patties, frozen
6 oz. white chocolate
Directions:
Beat together butter and sugars
until soft and creamy. Add eggs one at a time. In a large bowl sift together
all of the dry ingredients. Add to butter/sugar mixture in increments.
Turn out the dough onto a large piece
of plastic wrap. Refrigerate until firm, about 1 hour.
Preheat your oven to 350 degrees
F. Line 2 large baking sheets with parchment paper.
Working with approximately
1 tablespoon of dough at a time, use your fingers to evenly encase each of 24
miniature peppermint patties (unwrapped and frozen) with the dough.
Place on the prepared pans and
smooth the dough with your fingers, if needed.
Bake until just firm to the
touch, about 12 minutes. Remove the pans from the oven and let cool slightly.
Transfer the cookies on the parchment to a rack to cool completely.
In a small bowl, microwave 6
ounces of white chocolate chips on high in 30-second bursts until it is creamy
and completely smooth when stirred. Using a piping bag, drizzle the
white chocolate over the cookies. Let cool completely before serving or
storing.
As you can see, I make a lot of cookies for Christmas Under the Stars! I am also bring some to a work Christmas party.
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