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Cookies & Peanut-Butter-Cream Cake Recipe | |
Dessert | |
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Ingredients:
2 cups heavy cream1/2 cup peanut-butter chips 1/2 cup milk-chocolate chips 12 whole chocolate graham crackers Garnish Chopped chocolate-covered peanut-butter cups(optional)
Directions:
In small saucepan, over low heat, combine 1/4 cup of the cream and the peanut-buuter chips, stirring just until melted and smooth; pour into bowl. Repeat with 1/4 cup of the cream and the milk-chocolate chips; pour into another bowl. Refrigerate both 15 minutes until cool but not firm.In a medium bowl, with mixer on high speed, beat remaining cream just until stiff yet billowy peaks start to form. Gently fold 1 1/2 cups of the whipped cream into peanut-butter mixture, 1/2 cup at a time. Fold remaining whipped cream into chocolate mixture, 1/2 cup at a time; refrigerate milk-chocolate whipped cream. Spread each of 10 graham crackers with 2 1/2 Tbsp. of the peanut-butter whipped cream. Sandwich together coated crackers to form 2 stacks(5 cookies per stack). Top each stack with 1 plain graham cracker. Arrange stacks, side by side, on serving plate, long edges touching. Frost with milk-chocolate whipped cream. Refrigerate 6 hours or overnight for cookies to soften. To serve, garnish top with chopped peanut-butter cups. Cut into 6 slices; halve each slice. Makes 12 servings
Per serving: 238 calories, 20 g fat, 56 mg cholesterol, 81 mg sodium.
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