1/3 c Semi-sweet Chocolate Chips 1/4 c Peanuts; Chopped
1 tb Light Corn Syrup 2 ea Egg Whites; Lg
1 tb Water 2 tb Sugar
1/3 c Creamy Peanut Butter 1 t Vanilla
1/3 c Sugar 1 c Heavy Cream; Whipped
3 tb Light Corn Syrup 14 ea PeanutButterSandwichCookies
3 tb Water 3 tb Butter Or Regular Margarine
———————–PEANUT BUTTER COOKIE
CRUST- Prepare the Peanut Butter Cookie Crust
and set aside. Combine the chocolate chips, 1 tb of light corn syrup
and 1 tb of water in the top of a double boiler. Cook over simmering
water until the chocolate melts and the mixture is smooth. Remove
from the heat and cool well. Meanwhile combine the peanut butter, 1/3
cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt
saucepan. Cook over medium heat, stirring constantly until the sugar
is dissolved and the mixture is well blended. Pour into a bowl and
stir in the peanuts; cool. Beat the egg whites until foamy, using an
electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a
time, beating well after each addition. Beat in the vanilla and
continue beating until stiff, glossy peaks form when the beaters are
slowly lifted. Fold the egg white mixture into the whipped cream.
Then fold in the peanut butter mixture. Pour half of the peanut
butter mixture into the peanut butter cookie crust. Drizzle half of
the chocolate mixture over the filling. Top with the remaining
filling. Drizzle the remaining chocolate in parallel lines over the
filling. Pull a knife across the lines at 1 inch intervals. Freeze
until firm.
Wrap securely in aluminum foil. Return to the freezer and continue
freezing 8 hours or overnight.
Remove from the freezer 10 minutes before serving. PEANUT BUTTER
COOKIE CRUST: Crush the cookies and melt the butter or margarine.
Combine them and mix well.
Press the crumb mixture into the bottom and up the sides of a 9-inch
pie plate. Chill in the refrigerator until set.
Yields
6 servings