Peanut Butter Custard Blast

By littlefish

Ooey, gooey, great!" is how friends and family describe this chocolate-peanut butter dessert. I appreciate the make-ahead convenience. —Marilee Evenson, Wisconsin Rapids, Wisconsin

Ingredients

• FILLING:
• 2 cups cream-filled chocolate sandwich cookie crumbs
• 2 tablespoons sugar
• 1/3 cup butter, melted
• 1-1/2 cups sugar
• 1/3 cup cornstarch
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 6 cups 2% milk
• 6 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

Preparation

Step 1

•In a small bowl, combine cookie crumbs and sugar; stir in butter.
Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8 minutes or until set. Cool on a wire rack.

•For filling, in a large saucepan, combine the 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 longer. Remove from the 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 longer.

•Remove from the heat. Stir 1 cup into peanut butter until smooth.
Gently stir peanut butter mixture into the pan. Pour over crust.
Cool to room temperature. Cover and refrigerate for 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. Yield: 15 servings.

To Make ahead: After peanut butter custard is pour over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.
Nutrition Facts: 1 piece equals 585 calories, 37 g fat (16 g saturated fat), 144 mg cholesterol, 396 mg sodium, 55 g carbohydrate, 3 g fiber, 12 g protein.