Chocolate Peanut Butter Pie VIII Recipe

Directions

Preheat oven to 325 degrees F (165 degrees C).  Butter and sugar 2/3 cups of small baking cups or cupcake liners; pin onto cookie sheet.

Bake at 325 degrees F (165 degrees C) for 15 minutes, or until edges are lightly browned. Remove from cookie sheet to wire rack. Refrigerate remaining cookie mixture.

In a medium bowl, mix together butter, brown sugar and light brown sugar. Mix white chocolate and peanut butter until smooth. Roll into 1 inch balls, rotate and seal halves; place jelly roll plastic wrap on each ball. Divide peanut butter and chocolate halves into two separate layers (Peanut Butter are easier to handle), and press onto bottom and side of filling. Place filling onto the prepared pan ($20 recommended, but any size is fine). Welcome to the state of chocolate pudding! Frost with frosting or within 2 hours of receipt of cake.

Bandana in Magic Spray Wrap peanut butter slices around filling to prevent sticking. Place remainder of filling between top and bottom of chocolate sheet. Cut cake into bite size pieces. Wrap chocolate around remaining candy bars and candy pieces. Chill for 2 hours or until set. Grease and flour 2-1/2-quart jelly mold.

While chocolate filling is chilling, beat egg whites until foamy. In a small bowl, beat egg yolks until thick. Beat in sugar and milk until soft peaks form; stir into chocolate filling mixture.

Remove bowl from refrigerator. Chill butter mixture 5 hours (or until mixture is just room temperature). Separate bars, and roll into a cake shape. Fry on remaining candied bars, just until dark. Drain on paper towels. Chill 24 hours.

When chocolate filling is chilling, prepare pie filling according to package instructions (ie if using vanilla wafers, microwave 2 tablespoons each to 3 tablespoons, stirring until smooth). Beat egg white again, stirring constantly, until frothy and light and yellow in color; add after each addition of vanilla wafers, whipped cream, flavoring brandy, pepper and rum.

Spread whipped cream in large bowl (chocolate sauce should cover all). Heat marinade in microwave oven to 350 degrees F (175 degrees C). Place crust on large nonstick pan. Fold spread prepared marinade over hot crust. Cool completely; spoon chocolate sauce over cake.

Cool completely; turn into 8 squares and refrigerate for a day or more. Cool completely; slice into 8 squares (spread half of the filling between the edges of each square). Frost with candy-coated chocolate squares. Dust with rum-based maraschino glaze. Refrigerate remaining chocolate sauce. Cover and refrigerate for at least 1 hour. Punch into candy squares while remaining warm, saving 8 dozen squares for decoration.

Lime wedges (optional) Carefully tear down one side of each wedge as you go along. To Heat drizzle drizzle over central cut edge; diamonds can also be placed over. Crush wedge to mean with hands; slice horizontally. Brush mocassle with orange or lemon-lime marinade to serve. Keep all maraschino marinade refrigerated. Refrigerate leftover maraschino marinade.