1/3 c Semi-sweet Chocolate Chips
1 tb Light Corn Syrup
1 tb Water
1/3 c Creamy Peanut Butter
1/3 c Sugar
3 tb Light Corn Syrup
3 tb Water
1/4 c Peanuts; Chopped
2 Egg Whites; Lg
2 tb Sugar
1 ts Vanilla
1 c Heavy Cream; Whipped
-PEANUT BUTTER COOKIE CRUST-
14 Peanut Butter Sandwich
-Cookies
3 tb Butter Or Regular Margarine
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.
Date: Sat, 1 Jun 1996 18:56:40 -0400
Yields
6 Servings