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frosty chocolate peanut butter loaf

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Private Recipe by
Chrystal Cackler
Huntsville, AL

From a Hershey's cookbook.

yield 10 -12
method Refrigerate/Freeze

Ingredients For frosty chocolate peanut butter loaf

  • crumb crust (below)
  • 1 c
    chocolate flavored syrup
  • 1/2 c
    sweetened condensed milk
  • 1/4 tsp
    instant coffee granules (optional)
  • 1 tsp
    vanilla
  • 1 1/2 c
    heavy or whipping cream
  • 1 pkg
    3 ounces cream cheese, softened
  • 3/4 c
    powdered sugar
  • 1/3 c
    peanut butter
  • 1/3 c
    milk
  • 1/2 c
    heavy or whipping cream
  • additional chocolate flavored syrup (optional)

How To Make frosty chocolate peanut butter loaf

  • 1
    Prepare 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.
  • 2
    Combine 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.
  • 3
    Combine 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.
  • 4
    Carefully 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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