bittersweet or semisweet chocolate chips (6 oz)
creamy peanut butter
light corn syrup
chocolate-covered peanuts, coarsely chopped1 Heat oven to 350°F. In medium bowl, stir all crust ingredients until well mixed. Press mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes. Freeze 10 minutes. Meanwhile, place both ice creams in refrigerator to soften, about 20 to 30 minutes.
medium bowl, stir together chocolate chips, peanut butter and salt. In 1-quart saucepan, heat whipping cream and corn syrup over low heat until hot but not boiling. Pour over peanut butter mixture; cover bowl with plastic wrap. Let stand 1 minute; stir until smooth.
1/3 cup of the chocolate-peanut butter sauce in bottom of chilled crust. Sprinkle with cocktail peanuts. Spoon 3 cups of the peanut butter ice cream over top; spread evenly. Quickly and carefully spread 1/2 cup chocolate-peanut butter sauce over ice cream (it will start to freeze). With small ice cream scoop or tablespoon, alternate scoops of chocolate ice cream and remaining 1 cup peanut butter ice cream over top, covering pie and achieving bubble look.
chocolate-covered peanuts over top. Drizzle with remaining chocolate peanut butter sauce. Freeze 5 hours or until firm. Place pie in refrigerator 30 minutes before cutting to soften slightly.
With a little Easter candy to use up, I pressed chocolate peanutbutter eggs, Reese's peanutbutter cups, chocolate chips and Reese's Pieces into the hot cookies right after baking, so they could melt right into the center
Add the peanutbutter and mix well. Cream the butter well in a mixer with a paddle attachment. Place a small scoop of grape jelly icecream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich
I found an almost-empty jar of Nutella, and another of creamypeanutbutter. You can go much heavier on the Nutella and eliminate the peanutbutter if you like, or even use just peanutbutter, and the recipe will still turn out great
Two peanutbutter cookies filled with homemade banana icecream and then if that wasn’t enough I decided to entice you even more with a fountain of melted dark chocolate and chopped nut topping, just like on sundaes