Ingredients
- 9 pastry shell
- 2 eggs
- 1 gelatin (unflavored envelope)
- 1/2 snickers bars
- 300 gr powdered sugar
- 240 ml cream (heavy)
- 230 ml cream cheese
- 60 ml water
- 55 gr peanut butter
- 45 ml evaporated milk
- 4 gr vanilla
- 2 gr cocoa
- 1 gr salt
Peanuts, salted, chopped Sweetened whipped cream Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired. ----
