whole list for Jalapeño Poppers, but if they do have a day, let me know. I also love me some Jalapeño Poppers.
In honor of National Hot Fudge Day though, I'm making you a pie. Not just any pie, but a pie featuring one of my favorite flavor combos and one of my favorite cookies. When I was a kid, my mom always bought Archway cookies, and the Dutch Cocoa were the ultimate. I used to sandwich huge globs of peanut butter between two of them and go to town. Since Archway is hosting a little recipe challenge through BakeSpace, I had to give it a go. This is attempt numero uno, and yes, I'm going to save most of it in the freezer until E comes home from his scandalous business trip during which he crashed a Days of Our Lives party and was hit on by Chloe Lane. More on that later.
Peanut Butter Hot Fudge Sundae Pie
For the crust:
8-9 Archway Dutch Cocoa Cookies, pulverized to make 1.5 cups of crumbs
1/4 c. melted butter
Mix crumbs and butter and press into a 9 inch pie plate. Bake at 350 degrees for 10 minutes. Cool and Set aside.
For the ice cream:
1 c. heavy cream
1 cup milk
1/2 cup sugar
1/2 cup peanut butter
generous pinch of salt
Pulse all ingredients in a blender until well combined. Pour into ice cream maker and process according to instructions for a soft set ice cream.
12 mini or 6 full sized peanut butter cups, roughly chopped
1/4 cup peanuts, chopped
1 cup whipped cream
Hot fudge sauce
Pour ice cream into cooled crust. Sprinkle with chopped peanut butter cups and freeze for at least one hour. When ready to serve, spread a pool of hot fudge on each plate. Top with a slice of pie. Top pie with whipped cream, sprinkle with peanuts, and add a cherry.
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