Ingredients
- 2 cup ground chocolate wafers
- 2 tablespoon suagr
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, melted
- 2 cup ground chocolate wafers
- 2 tablespoon suagr
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, melted
- 1 cup natural peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup heavy whipping cream, chilled
- 1/2 cup confectioner's sugar
- 2 cup ground chocolate wafers
- 2 tablespoon suagr
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, melted
- 1 cup natural peanut butter
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup heavy whipping cream, chilled
- 1/2 cup confectioner's sugar
- 2 cup mixed berries
- 1 tablespoon corn starch
- 2 tablespoon sugar
Preparation
Baking Directions:
For the crust, combine the wafer crumbs crumbs, sugar, and salt in a medium bowl.
Mix well and stir in the melted butter to moisten.
Press the crumbs over the bottom and up the sides of a 10-inch springform or tart pan.
Bake for 10 minutes and cool completely.
For the filling, combine the peanut butter, vanilla extract and milk; whisk until smooth.
In a separate bowl, whip the cream to soft peaks.
Gradually add the sugar while continuing to whisk until stiff peaks form.
Spoon the mixture into the prepared crust.
Freeze until set, about 2 hours.
Serve chilled.
Topped with fresh berry compote.
Combine the berries, corn starch, sugar, lemon juice and zest in a small saucepot.
Bring the mixture to a simmer and cook approximately 5 minutes until thickened.
Cool completely.
