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Categories:
graham cracker crust heavy whipping cream peanut butter butter vanilla heavy whipping cream white sugar chocolate syrup
Viewed: 39 - Published at: 4 years agoIngredients
- 1 (9 inch) prepared graham cracker crust
- 1 cup heavy whipping cream
- 1 (10 ounce) package peanut butter chips
- 2 ounces smooth peanut butter
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup white sugar
- 1/2 cup chocolate syrup
Method
- Place 1 cup of cream in a small saucepan.
- Heat to just below the boiling point.
- Place peanut butter chips, peanut butter, and vanilla extract in food processor.
- With processor running, slowly drizzle hot cream down pouring chute.
- Process until mixture is completely smooth.
- Set aside to cool.
- In a large bowl, whip cream until soft mounds form.
- Slowly add sugar while continuing to beat, until cream forms stiff peaks.
- Gently fold in cooled peanut butter mixture.
- Do not incorporate completely; leave some white streaks in mixture.
- Pour mixture into graham cracker crust and chill at least 6 hours.
- Drizzle each plate with chocolate syrup before serving.
