Today, I am switching things up and linking up with Shay, from Mix and Match Mama! Have you read her blog? Oh my goodness, every time I read her blog I have to wipe the drool from my mouth because all of the food looks so good! You should check out her family blog too. Her kiddos are just precious, and I love that they are a Christian family. On her blog today, we are sharing our favorite Summer desserts!
I have two words for you...peanut butter and chocolate. Need I say more? I will, because this recipe is just TOO GOOD! I came across this recipe while clipping coupons. Look closely, there are some great recipes mixed in there! I present to you, Chocolate Chip Peanut Butter Pie.
Crust Ingredients:
No stick cooking spray
1 package Martha White Chocolate Chip muffin mix
4 tablespoons butter softened
1/3 cup salted peanuts chopped (I have also left these out, and it is fine without them too)
Filling Ingredients:
1/2 cup creamy peanut butter
3 oz cream cheese
1/3 cup sugar
3 tablespoons milk
2 cups frozen whipped topping
Directions:
1. Heat oven to 350*. Coat 9 in pie plate with cooking spray. Combine muffin mix, butter, and peanuts in a large bowl. Blend until crumble. Press evenly into bottom of pie plate and up the sides. Bake 13-16 minutes until set and light golden brown. If it bubbles up, just lightly press down with a spoon.
2. Cool crust.
3. Beat peanut butter, cream cheese, milk, and sugar in a large bowl with electric mixer on medium high until smooth. Gently fold in whipped topping. Spoon onto cooled crust. Drizzle with hot fudge, and extra peanuts. Chill 3-4 hours or until serving.
If there are any leftovers, make sure you store this covered in the fridge!
Now, for a quick variation! How good would this be with a pretzel crust? What if you made a chocolate ganache and poured over the pretzel crust, let that cool, and then place the filling on top? I mean, seriously!
I can't wait to read up on everyone else's recipes! If you link up, make sure to leave me a comment and let me know you did!
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| I mean, how good does this look? |
Crust Ingredients:
No stick cooking spray
1 package Martha White Chocolate Chip muffin mix
4 tablespoons butter softened
1/3 cup salted peanuts chopped (I have also left these out, and it is fine without them too)
Filling Ingredients:
1/2 cup creamy peanut butter
3 oz cream cheese
1/3 cup sugar
3 tablespoons milk
2 cups frozen whipped topping
Directions:
1. Heat oven to 350*. Coat 9 in pie plate with cooking spray. Combine muffin mix, butter, and peanuts in a large bowl. Blend until crumble. Press evenly into bottom of pie plate and up the sides. Bake 13-16 minutes until set and light golden brown. If it bubbles up, just lightly press down with a spoon.
2. Cool crust.
3. Beat peanut butter, cream cheese, milk, and sugar in a large bowl with electric mixer on medium high until smooth. Gently fold in whipped topping. Spoon onto cooled crust. Drizzle with hot fudge, and extra peanuts. Chill 3-4 hours or until serving.
If there are any leftovers, make sure you store this covered in the fridge!
Now, for a quick variation! How good would this be with a pretzel crust? What if you made a chocolate ganache and poured over the pretzel crust, let that cool, and then place the filling on top? I mean, seriously!
I can't wait to read up on everyone else's recipes! If you link up, make sure to leave me a comment and let me know you did!
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