Cookie Chocolate Peanut Butter Parfait
Servings
6 Servings
Ingredients
- 6 individual souffle dishes buttered and lined with wax paper on all sides
- 8 ounces semi-sweet or milk chocolate
- 4 tablespoons butter softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 2-1/2 cups whipping cream
- 2 tablespoon confectioner's sugar
- 1/2 cup smooth peanut butter
- chocolate shavings for garnish
- 2 boxes Tagalong cookies
Instructions
- Parfait:
- Melt chocolate with 2 tablespoons butter in top of double boiler. While chocolate is melting, prepare crust for parfait.
- Whip 1 cup whipping cream with 1/4 cup sugar and vanilla just until slightly thickened. Add cream mixture to melted chocolate and fold together.
- Divide chocolate mixture evenly between six molds and tap down lightly.
- Whip 1 1/2 cups whipping cream with confectioner's sugar until soft peaks form. Mix peanut butter with 2 tablespoon butter until very smooth and creamy.
- Fold the 2 mixtures together and divide evenly between the six molds. Smooth tops and tap lightly.
- Refrigerate at least 4 hours. Remove from refrigerator at least 30 min. before serving. Place parfait on plate and remove mold.
- Gently peel away wax paper. Garnish with remaining cookies that have been coarsely chopped and shaved chocolate. Serves 6.
CRUST:
- Finely grind 1-1/2 boxes of Tagalong cookies. Divide mixture evenly between six prepared molds. Gently pat down cookie mixture to form bottom crust of parfait.