Ingredients:
CRUST:
1 1/2 cups graham cracker crumbs
1/3 cup granulated white sugar
6 tablespoons butter, softened and slightly melted
FILLING:
12 ounces (1 1/2 packages) cream cheese, at room temperature
2/3 cup creamy peanut butter
1/2 cup granulated white sugar
2 large eggs
10 frozen snack-size Reeses Peanut Butter Cups
TOPPING:
chocolate syrup
6 frozen chopped snack-size Reeses Peanut Butter Cups
1 1/2 cups graham cracker crumbs
1/3 cup granulated white sugar
6 tablespoons butter, softened and slightly melted
FILLING:
12 ounces (1 1/2 packages) cream cheese, at room temperature
2/3 cup creamy peanut butter
1/2 cup granulated white sugar
2 large eggs
10 frozen snack-size Reeses Peanut Butter Cups
TOPPING:
chocolate syrup
6 frozen chopped snack-size Reeses Peanut Butter Cups
Directions:
1. Prepare the crust: In a medium bowl,
use a rubber spatula to combine the ingredients until well-mixed. Use a
spoon to press the crumbs up the side of a 9-inch pie plate, and use
your hand to press down the bottom. Freeze until firm.
2. Prepare the filling: Preheat the oven to 325 degrees F. In a large bowl, use an electric mixer to combine the cream cheese, peanut butter, sugar and eggs until well-combined. Stir in the peanut butter cups. Scrape the filling into the frozen crust. Bake until set- 30 to 35 minutes. Let cool. When totally cool, drizzle with chocolate and more chopped peanut butter cups. Keep chilled until ready to serve.
2. Prepare the filling: Preheat the oven to 325 degrees F. In a large bowl, use an electric mixer to combine the cream cheese, peanut butter, sugar and eggs until well-combined. Stir in the peanut butter cups. Scrape the filling into the frozen crust. Bake until set- 30 to 35 minutes. Let cool. When totally cool, drizzle with chocolate and more chopped peanut butter cups. Keep chilled until ready to serve.
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