11
30

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (melted)
  • 1/4 cup light brown sugar (packed)
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon chunky peanut butter
  • 8 ounces cream cheese (226 g, softened)
  • 1 1/2 cups powdered sugar (divided)
  • 1/2 cup creamy peanut butter
  • 1/4 cup chunky peanut butter
  • 2 cups heavy cream
  • 1/4 cup semi sweet chocolate chips (melted)

Directions

  1. To prepare crust,preheat oven to 350°F. Add cracker crumbs, butter, sugar and peanut butter to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 2 and mix 1 minute or until mixture resembles wet sand. Press onto bottom of 10-inch spring form pan. Bake 10 minutes.Cool pan on wire rack. Wash and dry bowl and beater.
  2. To prepare filling,add cream cheese, 1 cup powdered sugar and peanut butter to Mixer Bowl. Attach Bowl and Flat Beater to Mixer. Turn to Stir and mix 1 minute or until well blended. Turn to Speed 4 and beat until creamy and completely smooth. Transfer to large bowl. Wash and dry bowl and beater.
  3. Pour heavy cream into Mixer Bowl. Attach Bowl and Wire Whip to Mixer. Turn to Stir and add remaining ½ cup powdered sugar. Stir until well blended. Turn to Speed 10 and whip until stiff peaks form. Gently fold whipped cream into peanut butter mixture with rubber spatula.
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