frosty chocolate peanut butter loaf
No Image
From a Hershey's cookbook.
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yield
10 -12
method
Refrigerate/Freeze
Ingredients For frosty chocolate peanut butter loaf
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crumb crust (below)
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1 cchocolate flavored syrup
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1/2 csweetened condensed milk
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1/4 tspinstant coffee granules (optional)
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1 tspvanilla
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1 1/2 cheavy or whipping cream
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1 pkg3 ounces cream cheese, softened
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3/4 cpowdered sugar
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1/3 cpeanut butter
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1/3 cmilk
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1/2 cheavy or whipping cream
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additional chocolate flavored syrup (optional)
How To Make frosty chocolate peanut butter loaf
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1Prepare Crumb Crust: Combine 1 cup vanilla wafer crumbs (about 30 wafers), 1/2 cup chopped salted peanuts, 2 tablespoons powdered sugar and 3 tablespoons melted butter in small bowl. Pat 3/4 cup of mixture onto bottom of aluminum foil lined 9 1/2x5 1/4x 2 3/4 inch loaf pan; place in freezer. Reserve remaining crumbs.
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2Combine 1 cup syrup, the sweetened condensed milk, and coffee granules in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add vanilla. Cool; chill thoroughly. Whip 1 1/2 cups cream until stiff; fold into chocolate mixture. Pour about half the chocolate mixture into prepared crust; freeze 1 hour. Refrigerate remaining chocolate filling.
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3Combine cream cheese and powdered sugar in large mixer bowl. Add peanut butter, beat until smooth. Gradually add milk; blend well. Whip 1/2 cup cream until stiff; fold into peanut butter mixture. Pour onto chocolate layer in loaf pan. Return to freezer 1 hour.
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4Carefully spoon remaining chocolate filling onto peanut butter layer. Sprinkle with crumbs reserved from crust; pat down lightly. Freeze several hours or overnight. To serve, unmold onto chilled plate; remove foil and slice. Drizzle with additional syrup.
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