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From an ad for peanut butter (?) in Sunset Magazine (I think)
Ingredients
- 2 cups chocolate sandwich cookie crumbs
- 1 cup chopped peanuts, separated
- 1/2 cup granulated sugar, separated
- 2 tablespoons butter, melted
- 2 cups heavy whipping cream, separated
- 2 cups (18 oz. jar) creamy peanut butter
- 2 packages (8 oz each) cream cheese, softened
- 2 cups powdered sugar
- 2 tablespoons vanilla
- 1 package (6 oz) semisweet chocolate pieces
Directions
- Heat oven to 350F
- Combine cookie crumbs, 1/2 cup peanuts, 1/4 cup granulated sugar, and butter. Press into an ungreased 10-inch springform pan. Bake at 350F for 15 minutes; cool.
- Beat 1 3/4 cups heavy whipping cream until stiff; set aside.
- In mixing bowl, beat together peanut butter and cream cheese until smooth. Stir in powdered sugar and vanilla, mixing well.
- Fold in beaten whipping cream, adding in a quarter at a time.
- Pour into cooled crust and refridgerate until set, about 2 hours.
- Combine remaining 1/4 cup granulated sugar and remaining 1/4 cup heavy cream in heavy small saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat and add chocolate pieces, sitr until melted and smooth. Cool 5 minutes and spread evenly over filling. Sprinkle with remaining 1/2 cup chopped peanuts to garnish.
- Refrigerate until cold, about 4 hours. Serve chilled.
Tips
- Cake can be made up to 2 days in advance. Cover after setting and keep refrigerated.
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