Ingredients: |
Ingredients: 1-1/2 cups crushed chocolate wafers
1/2 cup finely chopped dark chocolate
6 tablespoons (1/3 stick) butter, melted
2 cups chilled whipping cream, divided
1 cup peanut butter chips
2 teaspoons pure vanilla extract
1-1/2 cups chopped candy bars of your choice
Chocolate sauce of your choice
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Directions: |
Directions:1 Preheat oven to 350 degrees F and spray a 9-inch pie plate with cooking spray.
2 In a small bowl, combine crushed chocolate wafers, chocolate chips and butter.
3 Pour wafer mixture into prepared pie plate and, using your fingers, press the crumb mixture into the bottom and sides of the plate in an even layer.
4 Bake for 12 to 13 minutes. Set pie plate on a wire rack to cool.
5 In a small saucepan over medium heat, combine 1 cup whipping cream and the peanut butter chips. Cook, stirring often, until peanut butter chips are melted and the mixture is smooth. Set aside to cool.
6 In a large bowl, whip remaining 1 cup whipping cream and vanilla with a hand mixer until firm peaks form. Use a spatula to gently and gradually fold the cooled peanut butter mixture into whipped cream.
7 Pour peanut butter mixture into the prepared cookie crust, spreading it out evenly.
8 Scatter with chopped candy bars.
9 Place pie in the refrigerator overnight or place in the freezer until peanut butter mixture is firm.
10 To serve, cut into wedges and drizzle with chocolate sauce. |
Personal
Notes: |
Personal
Notes: This is one of the most indulgent Memorial Day desserts you can serve. Chocolate wafers and dark chocolate create the black bottom, which is generously loaded with a rich and creamy peanut butter filling that is heavily topped with chopped candy bars of your choice. Plan a few hours ahead to make this decadent treat, since it needs some chill time in the freezer before serving.
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This recipe for Black Bottom Candy Bar Pie is from