My mom was in and out of town the past week and a half after Thanksgiving, and it’s always great having her around. We worked on my apartment, ran a bunch of errands, and of course, made some delicious food. One night, we got the urge to recreate one of our favorite desserts – the peanut butter cup from Uno’s (we used to frequent the one in Lexington, SC when we lived there). While we’ve both searched for a recipe (apparently Uno’s has changed the recipe within the past few years and it’s not quite as good anymore), we’ve never really found a good enough substitution. This recipe, though, hits the nail on the head and is reminiscent of our old favorite. It’s got a crunchy and chewy cookie crust, an airy, but still decadent peanut butter filling, and then a topper of melted dark chocolate. A quick trip in the freezer and it’s ready to be eaten.
I made these using my favorite mini pans (I end up using them so often!), and each one is a perfectly sized dessert for two people (or just one if you’re really hungry!). If you don’t have the mini pans, you can definitely do this in a tart pan, for one large peanut butter pie. This dessert is so simple – and doesn’t take all that long to prepare. It’s perfect for holiday parties because while it’s an easy dessert, it definitely looks like it took way more time than it actually did – it’s a show stopper for sure. If you want to do something different than the normal holiday pies this year, then this is your dessert.
Ingredients
- 1 1/4 cup chocolate cookies (I used Teddy Grahams, you could also use Oreos with the filling removed)
- 3 Tbsp unsalted butter, melted
- 1/3 cup heavy whipping cream
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- Pinch of kosher salt
- 1 cup dark chocolate chips
- 2-3 Tbsp heavy cream
Instructions
- Place the cookies in a food processor and pulse until finely ground. Place in bowl and add the melted butter. Mix with a fork to combine well. Divide into thirds and pat the mixture into 3 mini spring form pans (you can also do this in one 8 or 9 inch tart pan). Bake at 350 degrees for 8-10 minutes, being careful not to burn. Remove from oven and let cool.
- For the peanut butter filling, pour 1/3 cup of the heavy whipping cream into a stand mixer fitted with a whisk attachment. Beat on high until stiff peaks form. Remove and place in a bowl. In the same mixer, switch to a paddle attachment and add the peanut butter and powdered sugar. Add a pinch of kosher salt and beat on medium speed until fluffy. Then, with a spatula, gently fold the whipped cream into the mix until well combined.
- In a medium bowl, place the chocolate chips and 2-3 Tbsp of heavy cream and place in microwave. Heat in 30 second intervals, stirring between each one, until completely melted and shiny.
- To assemble, place a third of the peanut butter mixture on top of each baked chocolate cookie crust. Smooth with an offset spatula. Then pour the chocolate mixture on top of that, again, smoothing with an offset spatula. Cover and freeze for at least an hour or until ready to serve.
Adapted from Bon Appetit
0
0
0
0
0
0
