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Ingredients Jump to Instructions ↓

  1. 1 lb Butter,soft

  2. 1/2 c Peanut butter

  3. 1 lb Confectioners' sugar

  4. 1 pk Social tea biscuits (11 oz)

  5. 1 c Coffee,cold,strong

  6. 1/4 c Cocoa

  7. 1/2 c Peanuts,salted,chopped

  8. 1. In a bowl cream butter until light and fluffy. Gradually stir in peanut butter, then gradually beat in confectioners' sugar until mixture is soft and fluffy.

  9. 2. Dip biscuits quickly, one by one, into cold coffee and place

  10. 16 of them, touching, on a foil-lined cookie sheet (4 biscuits lengthwise and 4 biscuits across). Spread biscuits with

  11. 1/4 of the peanut butter mixture, spreading mixture carefully into an even layer. Sift over

  12. 1/4 of the cocoa. Repeat until you have

  13. 4 layers of biscuits. Spread remaining peanut butter mixture over the top and sides of the cake; dust with remaining cocoa; sprinkle top and sides with chopped peanuts.

  14. 3. Refrigerate for 12 hours. Slice thinly and serve

Instructions Jump to Ingredients ↑

  1. while still cold.

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