Peanut Butter Mousse Cake

This heavenly tasting, easy-to-make dessert is a contrast of favorite tastes: creamy peanut butter and crunchy peanuts in a chocolate cookie crust! What a way to celebrate our love for the pairing of sweet and salty!

Serves: 12

Chilling Time: 6 hr

Cooking Time: 25 min

Ingredients

• 2 cups chocolate andwich cookie crumbs
• 3/4 cup chopped peanuts, divided
• 2 tablespoons butter, melted
• 2 cups heavy cream, divided
• 2 cups creamy peanut butter
• 2 (8-ounce) packages cream cheese, softened
• 2 cups confectioners' sugar
• 2 tablespoons vanilla extract
• 1/4 cup granulated sugar
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
   
   
2. In a medium bowl, combine cookie crumbs, 1/2 cup peanuts, and butter; mix well. Press into bottom of an ungreased 10-inch springform pan.
   
   
3. Bake 15 minutes; let cool.
    
4. In a medium bowl, beat 1-1/2 cups heavy cream until stiff; set aside. In a large bowl, beat peanut butter and cream cheese until smooth. Stir in confectioners' sugar and vanilla; mix well. Fold in whipped cream and pour into cooled crust.
   
   
5. Refrigerate 2 hours, or until set.
    
6. In a small saucepan, combine granulated sugar and  remaining heavy cream over medium heat. Stir until sugar dissolves and mixture comes to a boil. Remove from heat and add chocolate chips. Mix until chocolate chips are melted and mixture is smooth. Cool 3 to 5 minutes then spread evenly over peanut butter mixture. Sprinkle with remaining peanuts.
   
   
7. Cover and chill at least 4 hours, or until set.

Note

Recipe adapted from and photo courtesy of the Peanut Board.