Ingredients Jump to Instructions ↓

  1. 1 9" pastry shell, baked, cool

  2. 2 Eggs

  3. 1 Unflavored gelatin envelope

  4. 1/4 c Water, cold

  5. 6 1-1/2oz Snickers Bars,

  6. - cut into pieces 1/4 c Peanut butter, chunky

  7. 8 oz Cream cheese, softened

  8. 1 1/2 c Powdered sugar, unsifted

  9. 1 ts Cocoa

  10. 3 tb Evaporated milk

  11. 1 ts Vanilla

  12. 1/2 ts Salt

  13. 1 c Heavy cream, whipped

  14. 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with

  15. 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired. --


Send feedback