Clarion County Recipe of the Day: Peanut Butter Oreo Blast

J.C. Taggart

J.C. Taggart

Published March 21, 2017 4:01 am
Image

Serve this rich and delicious dessert with a glass of Chardonnay!

Peanut Butter Oreo Blast

Ingredients

2 cups Oreo cookie crumbs
2 tablespoons sugar
1/3 cup butter, melted
Filling:
1-1/2 cups sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/2 teaspoon salt
6 cups 2% milk
6 large egg yolks, beaten
1 cup creamy peanut butter
Topping:
2 cups heavy whipping cream
1 tablespoon confectioners’ sugar
6 peanut butter cups, chopped
1/2 cup chopped salted peanuts
2 tablespoons chocolate syrup

Directions

~Preheat oven to 375°.

~Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13×9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack.

~For filling, in a large saucepan, combine 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. Remove from 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.

~Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, 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.

~Makes 15 servings.

Recent Articles

Community Partner