Peanut Butter Incredibles Recipes

INCREDIBLE EDIBLES

Steps:

• 1. Mix first four ingredients. (All but chocolate chips) Beat until thoroughly mixed and crumbly. Press into a greased 9x13 inch pan.
• 2. Melt chocolate chips and spread evenly over graham mixture. Let Stand until chocolate hardens. Cut into small squares.
• 3. Cookies are rich. Small squares are just the right bite. These freeze well. To store, place in a sealed container. To keep to yourself, make sure container says 'yogurt" (the big ones) 'shortening', or 'wheat bran'. Disclaimer: The above suggestion honestly comes from someone else who loves these madly!! For Guten Free bars: Use gluten free graham crackers, and make sure all ingredients are GF as well.
• 4. NOTE: If you used natural peanut butter, I would try this: Mix together the peanut butter (make sure before measuring all the peanut butter, from the bottom of the jar, has been thoroughly mixed with the oil, so it is all uniform before measuring), the confectioner's sugar, and the crumbs (finely crushed) in with mixer if possible for through mixing, and then slowly add the butter until you reach a moist crumbly stage. You may not need all the butter if it is already very wet from a soft, natural peanut butter, so some may be left. Then, after patting into pan, chill in fridge for about 10 minutes or so prior to adding the chocolate top. You may need to keep the natural peanut butter edibles in the refrigerator and take out before serving. Butter only please, margarine adds more water. Won't work well in this recipe.

INCREDIBLE CHOCOLATE PEANUT BUTTER PIE

Steps:

• To make the nutty wafer crust, preheat the oven to 350 degrees. Lightly oil a 9-inch deep dish pie plate. In a medium bowl, stir together the cookie crumbs, peanuts and butter until well combined. Press the mixture evenly into the bottom and up the sides of the prepared pie plate. Bake the crust for 8 to 10 minutes, or until set. Cool on a wire rack.
• To make the chocolate-peanut butter filling, in a medium saucepan, stir together the sugar and the cornstarch until well combined. Gradually whisk in the milk and egg yolks until smooth. Place over medium heat and bring to a gentle boil, whisking constantly. Continue to whisk for another minute, or until the mixture is thick. Remove from the heat and whisk in the peanut butter.
• In a small bowl, combine 1 cup of the hot peanut butter mixture with the chopped chocolate and stir until the chocolate in melted, scrape the mixture into the baked crust. Cover with plastic wrap, pressing it directly onto the surface, and chill for 1 hour, or until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill for 45 minutes, or until cool but not set.
• In a medium bowl, using a handheld electric mixer, beat the cream until soft peaks form. Using a rubber spatula, gently fold the cream into the cooled peanut butter mixture. Remove the plastic wrap from the pie. Scrape the mixture onto the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill for 1 hour, or until set.
• To make the whipped cream topping, in an electric mixer, using the whisk attachment or beaters, beat the cream on medium-low speed for 30 seconds. Increase the speed to medium-high and add the sugar. Beat until the cream forms soft peaks. Using a rubber spatula, pile the whipped cream evenly over the pie filling. Use the spatula to swirl the cream attractively over the pie. Sprinkle the peanuts over the cream. Chill the pie before serving.