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Photo: CREDIT: PHOTOGRAPHER: RYAN LIEBE, FOOD STYLIST: JASON SCHREIBER, PROP STYLIST: PAIGE HICKS
Active Time:20 minsTotal Time:4 hrs 30 minsServings:12Jump to Nutrition Facts
Active Time:20 minsTotal Time:4 hrs 30 minsServings:12
Active Time:20 mins
Active Time:
20 mins
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust16chocolate breakfast cookies, such as Belvita (about 7 ounces)2teaspoonsgranulated sugar⅛teaspoonsalt5tablespoonscanola oilFilling & Topping1 ½cupssemisweet chocolate chips½cupunsweetened plain almond milk2tablespoonscanola oil¼cupwhole salted roasted peanuts plus 2 tablespoons finely chopped, divided1cupcold heavy cream¼cupconfectioners’ sugar¼cupcreamy natural peanut butter
Cook Mode(Keep screen awake)
Ingredients
Crust
16chocolate breakfast cookies, such as Belvita (about 7 ounces)
2teaspoonsgranulated sugar
⅛teaspoonsalt
5tablespoonscanola oil
Filling & Topping
1 ½cupssemisweet chocolate chips
½cupunsweetened plain almond milk
2tablespoonscanola oil
¼cupwhole salted roasted peanuts plus 2 tablespoons finely chopped, divided
1cupcold heavy cream
¼cupconfectioners’ sugar
¼cupcreamy natural peanut butter
DirectionsTo prepare crust:Preheat oven to 350°F.Combine cookies, granulated sugar and salt in a food processor and pulse until finely ground. Add 5 tablespoons oil and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch pie pan (not deep-dish) and press evenly into the bottom and up the sides. Bake until just set, about 10 minutes. Let cool completely.To prepare filling:Place chocolate chips in a large heatproof bowl. Bring almond milk and oil to a simmer in a small saucepan over medium heat. Pour over the chocolate chips and let stand for 1 minute. Stir until smooth. Pour into the crust and sprinkle with whole peanuts. Cover and refrigerate until firm, at least 4 hours and up to 2 days.Just before serving, beat cream and confectioners' sugar with an electric mixer or in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form. Add peanut butter and continue beating on medium-high until medium-stiff peaks form. Spread on top of the chocolate filling. Sprinkle with the remaining chopped peanuts.To make aheadPrepare through Step 3 and refrigerate for up to 2 days.Equipment9-inch pie pan (not deep-dish)Originally appeared: EatingWell.com, July 2022
Directions
To prepare crust:Preheat oven to 350°F.Combine cookies, granulated sugar and salt in a food processor and pulse until finely ground. Add 5 tablespoons oil and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch pie pan (not deep-dish) and press evenly into the bottom and up the sides. Bake until just set, about 10 minutes. Let cool completely.To prepare filling:Place chocolate chips in a large heatproof bowl. Bring almond milk and oil to a simmer in a small saucepan over medium heat. Pour over the chocolate chips and let stand for 1 minute. Stir until smooth. Pour into the crust and sprinkle with whole peanuts. Cover and refrigerate until firm, at least 4 hours and up to 2 days.Just before serving, beat cream and confectioners' sugar with an electric mixer or in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form. Add peanut butter and continue beating on medium-high until medium-stiff peaks form. Spread on top of the chocolate filling. Sprinkle with the remaining chopped peanuts.To make aheadPrepare through Step 3 and refrigerate for up to 2 days.Equipment9-inch pie pan (not deep-dish)
To prepare crust:Preheat oven to 350°F.
Combine cookies, granulated sugar and salt in a food processor and pulse until finely ground. Add 5 tablespoons oil and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch pie pan (not deep-dish) and press evenly into the bottom and up the sides. Bake until just set, about 10 minutes. Let cool completely.
To prepare filling:Place chocolate chips in a large heatproof bowl. Bring almond milk and oil to a simmer in a small saucepan over medium heat. Pour over the chocolate chips and let stand for 1 minute. Stir until smooth. Pour into the crust and sprinkle with whole peanuts. Cover and refrigerate until firm, at least 4 hours and up to 2 days.
Just before serving, beat cream and confectioners' sugar with an electric mixer or in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form. Add peanut butter and continue beating on medium-high until medium-stiff peaks form. Spread on top of the chocolate filling. Sprinkle with the remaining chopped peanuts.
To make ahead
Prepare through Step 3 and refrigerate for up to 2 days.
Equipment
9-inch pie pan (not deep-dish)
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)388Calories29gFat31gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
