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Posts: 1,649
Registered: ‎06-20-2010

Not tried and true........Just for Peanut Butter lovers...........

I thought this recipe looked good, for peanut butter lovers (which I am not one), but, of course, I have not tried it...........BUT, used to make peanut butter things for my ex...Cool

Peanut Custard Blast


2 cups cream-filled chocolate sandwich cookie crumbs

2 tablespoons sugar

1/3 cup butter, melted


1-1/2 cups sugar

1/3 cup cornstarch

2 tablespoons all-purpose flour

1/2 teaspoon salt

6 cups 2% milk

6 egg yolks, beaten

1 cup creamy peanut butter


2 cups heavy whipping cream

1 tablespoon confectioners' sugar

6 peanut butter cups, chopped

1/2 cup chopped salted peanuts

2 tablespoons chocolate syrup


In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8 minutes or until set. Cool on a wire rack.

For filling, in a large saucepan, combine the 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 longer. Remove from the 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 longer.

Remove from the 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 for at least 2 hours.

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.

To Make ahead: After peanut butter custard is pour over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.

The strength of the wolf is the pack, and the strength of the pack is the wolf.......