Choco-Nut Delight
by M. Y. San Grahams
INGREDIENTS:
Crust:
1 cup or 10 crackers M.Y. San Grahams Chocolate, crushed
¼ cup Peanut Butter
2 tablespoons sugar
4 tablespoons butter or margarine, melted
Peanut Butter Cream Filling:
1 cup (250 ml brick) all-purpose cream, chilled overnight
1/3 cup creamy Peanut Butter
3 tablespoons powdered or confectionery sugar
6 pieces Choc Nut ®
INSTRUCTIONS:
1. DO CRUST: Combine all ingredients. Spread and press half of mixture into pan.Chill for 10 minutes.
2. FILLING: Whip all purpose cream until stiff. Whip in peanut butter andpowdered sugar until
blended. Break Choc Nut® into chunks and gently stirinto peanut butter cream.
3. ASSEMBLE: Spread half of the mixture into the crust. Freeze for 20 minutes.Sprinkle remaining
crust mixture evenly over peanut butter cream. Spreadremaining peanut butter mixture over the crust.
4. FREEZE for 30 minutes and Serve.
FEELING EXPERT TIP:
Make your Grahams Choco-Nut even more tempting with Chocolate Icing.
Chocolate Icing: good for 8 slices
20 pieces milk chocolate pieces, chopped
2 tablespoons fresh milk
INSTRUCTIONS:
1. Put chocolate pieces and milk in a saucepan. Melt over low fire.
2. Immediately spread melted chocolate over the chilled pie.
3. Chill and serve.
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