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Categories:Viewed: 44 - Published at: 2 years ago
Ingredients
- 1 envelope Knox gelatine
- 1/4 c. cold milk
- 1/2 c. hot milk, heated until boiling
- 3/4 c. creamy peanut butter
- 1/2 c. sugar
- 8-inch graham cracker crust
- 1/2 c. mini semi-sweet chocolate chips
Method
- In a blender, add cold milk, then sprinkle in gelatine.
- Let stand for 2 minutes.
- Pour in hot milk; blend at low speed until gelatine is well dissolved (about 2 minutes).
- Add peanut butter and sugar to mixture; blend at low setting.
- Pour mixture into crust, then sprinkle with chocolate chips.
- Chill for 3 hours. For easy cutting, slice with a hot, wet knife.
