INGREDIENTS:
1 package (8 oz.) cream cheese, softened
1 ¼ cups heavy whipping cream
1 jar (13 oz.) Peanut Butter and
Chocolate Spread (I used Reese’s)
3 Tablespoons PB2 (Chocolate Peanut
Butter Powder), optional
1 Chocolate graham cracker crust or
shortbread crust (9 inches)
A small handful unsalted peanuts
A small handful Reese’s Pieces
A small handful peanut butter chips
2 crushed small Nutter Butter Cookies
1 cup milk chocolate chips
¼ cup heavy whipping cream
DIRECTIONS:
In large bowl, beat cream cheese & whipping cream
until thickened. Add Peanut Butter and Chocolate Spread and peanut butter powder
(optional); beat just until
completely combined. Spoon into crust. Sprinkle
peanuts, Reese’s Pieces, peanut butter chips, and crushed Nutter Butter Pieces
over the filling, covering it with the toppings. Place
1 cup chocolate chips in a heat safe bowl.
In a small saucepan, cook ¼ cup
heavy whipping cream, stirring constantly, until it comes to a rapid boil.
Remove from heat and immediately
pour over the chocolate chips. Let
sit for 3 minutes, then stir until smooth. Spoon
chocolate ganache into a ziplock bag, cut
a small slit in a corner of the bag and pipe
over the toppings in the design of your choice.
Cover and Freeze overnight.