|I mean, how good does this look?|
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)
1/2 cup creamy peanut butter
3 oz cream cheese
1/3 cup sugar
3 tablespoons milk
2 cups frozen whipped topping
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!