For those of you that will wake up tomorrow wondering what to do with all the candy that you aquired from Halloween, here is a yummy idea.
4 King sized Snickers bars-use mini's leftover from Halloween
1/2 cup creamy peanut butter
1 1/2 teaspoons half-and-half
4 cups heavy whipping cream, divided
1/2 cup sugar
1 recipe Chocolate Graham-Cracker Crust (Recipe follows)
1/2 cup confectioners' sugar
Garnish: chocolate syrup and chopped Snickers Bar
In a medium microwave-safe bowl, combine Snickers bars, peanut butter and half-and-half. Microwave on high in 30-second intervals until melted. Cool mixture for five minutes. In a medium bowl, combine 2 cups cream and sugar. Beat at high speed with an electric mixer until stiff peaks form. Fold whipped cream mixture into Snickers mixture. Pour into crust. Freeze for 4-6 hours. In a medium bowl, combine remaining 2 cups cream and confectioners' sugar. Beat at high speed with an electric mixer until stiff peaks form. Top pie with whipped cream. Drizzle with chocolate syrup and top with additional chopped candy bar, if desired.
Chocolate Graham-Cracker Crust
1 2/3 cups chocolate graham-cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1 egg white, lightly beaten
Preheat oven to 375. In a medium bowl, combine crumbs, sugar, butter and egg white. Press crumb mixture into a 9-inch deep-dish pie plate. Bake for eight minutes. Cool completely.
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