Dessert for 12
Peanut Butter Caramel Pie
A cookie crust holds soft peanut butter caramel and a milk chocolate topping that sets in the refrigerator.
$0.99per serving $
35 minstart to table
12servings
Ingredients
- 274 g / 9.5 oz oreo cookies
- 60 g / 4 tbsp butter
- 1 pinch salt
- 100 g unsalted butter
- 1/2 cup brown sugar
- 1 can (13 7/8 oz) sweetened condensed milk
- 1/4 cup cream
- 1 tsp salt
- 1 cup peanut butter
- 1/3 cup heavy/thickened cream
- 150 g / 5 oz milk chocolate chips
- 1/4 cup roughly chopped peanuts
Steps
- Crush the cookies, mix them with 60 grams melted butter and a pinch of salt, and press them into a 9-inch pie pan.
- Chill the crust for 10 minutes while preparing the filling.
- Heat 100 grams butter, brown sugar, condensed milk, cream, and salt in a saucepan over medium heat for 5 minutes, stirring constantly.
- Stir the peanut butter into the warm caramel, then spread the filling over the crust.
- Melt the chocolate chips with the remaining cream, then pour the mixture over the peanut butter layer.
- Sprinkle the chopped peanuts over the top and chill the pie for 15 minutes.
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