Black-Bottom Peanut Butter Pie Recipe

INGREDIENTS Crust 1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box Fudge Layer and Drizzle 1 1/4 cups dark or semisweet chocolate chips 1/2 cup whipping cream 2 tablespoons butter Filling 1 1/4 cups milk 1 container (6 oz) Yoplait Original 99% Fat Free French vanilla yogurt 1 box (4-serving size) white chocolate instant pudding and pie filling mix 3 tablespoons butter 1 bag (10 oz) peanut butter chips (1 2/3 cups) Topping 4 Nature Valley peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)* DIRECTIONS

1. Heat oven to 450F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool on wire rack 20 minutes. 2. Meanwhile, in 1-quart heavy saucepan, mix all fudge layer ingredients. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 1/4 cup fudge mixture in small microwavable bowl for drizzle; set remaining mixture aside to cool. 3. In large bowl, beat milk, yogurt and pudding mix with electric mixer on high speed about 3 minutes or until smooth and thickened. Set aside. 4. In another small microwavable bowl, microwave 3 tablespoons butter and the peanut butter chips on High 45 seconds. Stir; if necessary, continue to microwave in 10-second increments, stirring after each, until chips are melted and mixture is smooth. On low speed, gradually beat peanut butter mixture into pudding mixture until combined; beat on high speed until filling is smooth and fluffy, scraping side of bowl occasionally. 5. Spread cooled fudge layer mixture evenly in bottom of cooled baked shell. Carefully spoon and spread filling over fudge layer. Sprinkle crushed granola bars evenly over top. Refrigerate until set, 3 to 4 hours. 6. To serve, microwave reserved fudge mixture on High 15 to 20 seconds or until drizzling consistency. Drizzle over top of pie. Cut into wedges to serve. Store in refrigerator.

Las peanut butter cookies son tan conocidas en USA como la propia MANTEQUILLA O CREMA DE CACAHUETE. Para el desayuno, constituyen una buena fuente de energa gracias a su contenido en grasa e hidratos de carbono del fruto seco. Si este puente queires distraerte en la cocina, quieres sorprender a los nios o debes hacer un regalo a alguna Inma o Concha, no te lo pienses y prepara estas galletas de una forma rpida y facilsima. Proporcin de ingredientes a seguir: 1 taza de mantequilla de cacahuete, 1 taza de azcar, 1 huevo, 1/2 taza de cacahuetes mondados Preparacin: Muy fcil. Mezclamos en un recipiente la mantequilla de cacahuete con el azcar y seguidamente con el huevo batido. Salpicamos los cachuetes y mezclamos. Dejamos reposar unos 20 minutos la masa en el frigorfico. Ahora formamos las galletitas y las disponemos sobre una bandeja de horno con papel especial, bien separadas entre ellas. Metemos las gelletas en el horno

precalentado a 180 grados a posicin media y durante unos 8 minutos. Djalas secar y enfriar sobre el papel y una rejilla y a disfrutar.