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Peanut Butter Custard Blast

"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

15 ServingsPrep: 30 min. Cook Time: 25 min. + chilling

Ingredients

2 cups cream-filled chocolate sandwich 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 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

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

2 of 2

Peanut Butter Custard Blast (continued)

Directions (continued)

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.