Ingredients

The following ingredients have 7 Servings
  • Ganache:
  • 8 oz semi sweet chocolate chips
  • 3/4 cup heavy cream
  • Filling:
  • 1 9 inch deep dish prepared graham cracker crust
  • 1 1/2 cups creamy peanut butter
  • 8 oz softened cream cheese
  • 1 1/2 cups powdered sugar
  • 1/4 cup half and half
  • 1 tsp pure vanilla
  • 1 8 oz container frozen whipped topping (thawed, plus additional for top)
  • room temperature ganache
  • 1/2 cup chopped peanut butter cups
  • 1/4 cup chopped peanuts for garnishing

Instruction

  • To prepare the ganache: Pour chocolate chips into a heat proof bowl and set aside. In a small stove top pan bring the cream to a boil then immediately remove it from the heat. Pour the cream over the chocolate chips. Stir until the ganache is completely smooth.
  • Pour between 1/3-1/2 inch of warm ganache into the crust. Use a pastry brush, and "paint" the entire crust with warm chocolate reserving 1/3 cup for top.
  • Set the crust into the refrigerator so the chocolate can harden while you make the filling.
  • To make the filling: Cream together the peanut butter, cream cheese, vanilla and milk until fully combined. Lower the speed of your mixer and gradually add the powdered sugar. Continue to beat the ingredients together for 2-3 minutes until there are no visible sugar lumps and the filling is light and fluffy.
  • Fold in whipped topping by hand until well blended. Spread filling into crust.
  • Garnish with chopped peanut butter cups and drizzle with the room temperature ganache. Sprinkle with chopped peanuts, if desired.
  • Chill for at least 4 hours or overnight before cutting.