Peanut Butter Custard Blast
TOTAL TIME: Prep: 30 min. Cook: 25 min. + chilling
YIELD: 15 servings.
"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
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20 Oreo cookies, finely crushed (about 2 cups)
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2 tablespoons sugar
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1/3 cup butter, melted
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FILLING:
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1-1/2 cups sugar
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1/3 cup cornstarch
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
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6 cups 2% milk
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6 large egg yolks, beaten
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1 cup creamy peanut butter
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TOPPING:
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2 cups heavy whipping cream
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1 tablespoon confectioners' sugar
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6 peanut butter cups, chopped
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1/2 cup chopped salted peanuts
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2 tablespoons chocolate syrup
Directions
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1.
Preheat oven to 375°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack.
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2.
For filling, in a large saucepan, combine 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. Remove from 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.
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3.
Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours.
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4.
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.
Nutrition Facts
1 piece: 585 calories, 37g fat (16g saturated fat), 144mg cholesterol, 396mg sodium, 55g carbohydrate (40g sugars, 3g fiber), 12g protein.
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