CHOCOLATE PEANUT BUTTER PARFAIT:
Filling:
- 6 individual Soufflé dishes, buttered and lined with wax paper on all sides
- 8 oz. semi-sweet chocolate
- 4 tbsp. butter, softened
- ¼ cup sugar
- ½ tsp. vanilla
- 2 boxes Tagalong cookies
- 2 ½ cups whipping cream
- 2 tbsp. confectioner’s sugar
- ½ cup smooth peanut butter
- chocolate shavings for garnish
Melt chocolate with 2 tbsp. butter in top of double boiler. While chocolate in melting, prepare crust for parfait. CRUST: Finely grind 1-½ boxes of Tagalong cookies. Divide mixture evenly between six prepared molds. Gently pat down cookie mixture to form bottom crust of parfait.
Whip 1 cup whipping cream with ¼ cup sugar and vanilla just until slightly thickened. Add cream mixture to melted chocolate and fold together. Divide chocolate mixture evenly between six molds and tap down lightly.
Whip 1 ½ cups whipping cream with confectioner’s sugar until soft peaks form. Mix peanut butter with 2 tbsp. butter until very smooth and creamy. Fold the 2 mixtures together and divide evenly between the six molds. Smooth tops and tap lightly. Refrigerate at least 4 hours.
Remove from refrigerator at least 30 min. before serving. Place parfait on plate and remove mold. Gently peel away wax paper. Garnish with remaining cookies that have been coarsely chopped and shaved chocolate.
2 comments:
And I just bought some tagalongs, hmmm. I have a source if you need one.
I stopped at the grocery store the other day and supported the local girl scouts who were out front, including the girl scout dressed as a thin mint.
My exclamation was that the costume was worth the price of a box alone. I bought four boxes, one tagalong, one thin mint, one samoa, and one all about, which my son proceeded to each four of during our grocery store shopping time.
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