peanut butter custard cobbler

Name: Peanut Butter Custard Cobbler
Prep time: 30 min
Cook time: 25 min
Yield: 15
Cuisine: American
Ingredients: ## CRUST; 2 cup(s) Oreo cookie crumbs; 2 tablespoon(s) cane sugar; 1/2 cup(s) margarine, melted; 1 cup(s) peanut butter chips; ## FILLING:; 1 1/2 cup(s) cane sugar; 1/3 cup(s) corn starch; 2 tablespoon(s) all-purpose flour; 1/2 teaspoon(s) coarse sea salt; 1 cup(s) heavy cream; 3/4 cup(s) milk; 6 large egg yolks, beaten; 1 1/2 cup(s) creamy peanut butter; 8 ounce(s) cream cheese,softened; ## TOPPING:; 1 - container frozen whipped topping, thawed; 1 cup(s) creamy peanut butter; 1 tablespoon(s) confectioners' sugar; 6 - peanut butter cup, unwrapped and chopped; 1/2 cup(s) chopped honey roasted peanuts; 2 tablespoon(s) chocolate syrup

(1 RATING)

82 Pinches

raymond spencer

st bernard, LA

Updated on Oct 19, 2012

What if custard and cobbler are combined? This recipe gonna be a dessert goldmine it filled with kinds of peanut butter.

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prep time 30 Min

cook time 25 Min

method Bake

yield 15 serving(s)

Ingredients

CRUST
2 cups Oreo cookie crumbs
2 tablespoons cane sugar
1/2 cup margarine, melted
1 cup peanut butter chips
FILLING:
1 1/2 cups cane sugar
1/3 cup corn starch
2 tablespoons all-purpose flour
1/2 teaspoon coarse sea salt
1 cup heavy cream
3/4 cup milk
6 large egg yolks, beaten
1 1/2 cups creamy peanut butter
8 ounces cream cheese,softened
TOPPING:
1 - container frozen whipped topping, thawed
1 cup creamy peanut butter
1 tablespoon confectioners' sugar
6 - peanut butter cup, unwrapped and chopped
1/2 cup chopped honey roasted peanuts
2 tablespoons chocolate syrup

How To Make peanut butter custard cobbler

Step 1

Preheat oven to 375 degrees F.

Step 2

Coat a 13-in.x9-inch baking dish with cooking spray.
Step 3

In a medium bowl, combine Oreo cookie crumbs, cane sugar, melted margarine, and peanut butter chips. Stir well for 2 minutes until blended.
Step 4

Press onto the bottom of a greased 13-in.x 9-inch baking dish. Bake at 375 degrees for 8 minutes or until set. Cool on a wire rack.
Step 5

For filling, in a large saucepan combine cane sugar, cornstarch, flour, and sea salt. Stir in heavy cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.
Step 6

Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to to a gentle boil; cook and stir 2 minutes longer.
Step 7

Remove from the heat. Stir in peanut butter and cream cheese until smooth. Gently stir the peanut butter mixture into the pan. Pour over the crust and spread evenly. Cover and refrigerate for at least 2 hours.
Step 8

In a large bowl, beat whipped topping and peanut butter until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
Step 9

Spread over the peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.
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