A rich, chilled peanut butter dessert to share. Modified from a Taste of Home recipe I found in my mother’s cookbook. See notes at bottom.
Serves: 8 or more, depending on serving size
At least two large bowls
A rubber spatula
A large mixing spoon
A whisk or equivalent stand mix attachment
A seal-able plastic bag and a rolling pin, or a nut crusher
A stand mixer or other electric mixer
A knife and cutting board, for chopping chocolate
1 & 1/4 cup crushed nuts (walnuts and/or pecans suggested)
1 & 1/2 cups sugar
1/4 cup cocoa powder
1/4 cup butter or margarine, melted
1 8 oz package cream cheese, softened
1 cup peanut butter
1 tbs butter or margarine, softened
1 tsp vanilla extract
1 cup heavy cream, whipped
Grated or sliced chocolate pieces, for topping
1. Preheat oven to 375 F.
2. Combine nuts, 1/2 cup sugar, cocoa powder, and melted margarine or butter in a bowl.
3. Press nut mixture into pie dish, using wax paper if available. Try to keep the layer even and press up on sides.
4. Bake crust for 10 minutes, then cool.
5. In a bowl (or stand mixer, if available) mix cream cheese, peanut butter, 1 cup sugar, softened butter or margarine, and vanilla extract until smooth.
6. Fold whipped cream into peanut butter mixture.
7. When crust is cool spoon peanut butter mixture into crust, spreading to make even.
8. If topping, spread chocolate pieces on surface.
9. Chill in refrigerator for several hours until cool.
If you’re using a stand mixer to both whip the cream and mix the peanut butter mixture I suggest you whip the cream first, spoon it into another bowl, and then immediately use the mixer for the peanut butter mixture without washing. The whip cream will be going into the mixture later, anyway, so it’s faster this way.
Some people don’t think this recipe is sweet enough. My family prefers their desserts toward the lightly sweetened side, so I think this recipe is perfect, but I suggest tasting the peanut butter mixture before adding the whip cream to see if you would prefer it sweeter. (Once you add the whip cream it will be very difficult to add additional sugar without making the whip cream flat.)