Peanut Butter Chocolate Bombshell Best Family Recipes

Cook and World

Saturday, July 11, 2015

Peanut Butter Chocolate Bombshell

"A mildew the usage of crepes, chocolate custard and peanut butter cookies. Frost along with your preferred icing."

Ingredients :

CREPES
four eggs, beaten
1 1/three cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
half of teaspoon salt
FILLING
1 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 1/4 cups milk
2 ounces unsweetened chocolate, chopped
3 eggs, beaten
2 teaspoons vanilla extract
2 tablespoons butter
12 peanut butter cookies, crumbled

Instructions :

Prep : 1H30M	Cook : 12M	Ready in : 3H

For crepes: In a big bowl, integrate four eggs, 1 1/three cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt. Stir till clean. In a medium skillet or crepe pan over medium-excessive warmness, spoon a few tablespoon of batter and tilt pan to cover completely. Cook, turning once, until golden, 2 minutes. Repeat to make 6 crepes.
For filling: In a medium saucepan over medium-high heat, integrate 1 cup sugar, 3 tablespoons flour and 1/four teaspoon salt. Gradually stir in 2 1/4 cups milk and chocolate, until chocolate melts and aggregate thickens. Remove from warmness and stir in three eggs. Return to heat and prepare dinner 2 minutes more, stirring constantly, till combination coats the returned of a metal spoon. Remove from warmness and stir in vanilla and a pair of tablespoons butter. Fold in cookie portions.
Line a 12x15 inch loaf pan with or 3 overlapping crepes. Pour filling into coated pan. Cover with two or three crepes. Wrap tightly in plastic wrap and refrigerate eight hours or in a single day.
To serve, area pan in hot water for 1 minute. Remove plastic wrap and region serving plate over pan. Grip pan and plate and invert. Remove pan. Frost if favored.

Notes :

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