Hands-on time: 20 min­utes To­tal time: 2 hours Makes: 12 serv­ings

Canadian Living Comfort Food - - Home-style Desserts -

This lus­cious dessert com­bines the deca­dent flavours of choco­late cream pie and peanut but­ter cups. The best part? It takes only 20 min­utes to pre­pare! Sub­sti­tute the peanut but­ter with an­other nut but­ter, such as cashew or al­mond but­ter, to change up the recipe.

1¼ cups choco­late wafer crumbs

⅓ cup but­ter, melted

120 g dark choco­late (about 4¼ oz),

finely chopped

1 cup whip­ping cream (35%)

half pkg (250 g pkg) cream cheese,

room tem­per­a­ture

½ cup smooth peanut but­ter

⅓ cup ic­ing sugar

1 tsp vanilla

½ cup shelled un­salted peanuts, toasted

In bowl, mix wafer crumbs with but­ter. Press into bot­tom and up side of 9-inch pie plate. Bake in 350°F oven un­til firm and dry, 12 to 14 min­utes. Let cool com­pletely.

Mean­while, place choco­late in heat­proof bowl. In small saucepan, bring ⅔ cup of the cream to boil; pour over choco­late, whisk­ing un­til melted. Let cool un­til luke­warm, about 20 min­utes.

Mean­while, in bowl, beat cream cheese with peanut but­ter un­til smooth; beat in ic­ing sugar and re­main­ing cream un­til fluffy. Beat in vanilla. Scrape into crust, smooth­ing top. Scrape choco­late mix­ture over top, spread­ing to edge. Sprin­kle with peanuts, leav­ing 1½-inch bor­der. Re­frig­er­ate un­til set, about 1 hour.

PER SERV­ING: about 383 cal, 7 g pro, 30 g to­tal fat (14 g sat. fat), 21 g carb (2 g di­etary fi­bre, 12 g sugar), 51 mg chol, 195 mg sodium, 221 mg potas­sium. % RD I: 4% cal­cium, 11% iron, 15% vit A, 11% fo­late.


Store peanuts in the fridge or freezer. Be­cause of their high fat con­tent, they will quickly turn ran­cid if left at room tem­per­a­ture.

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