1 (13 ounce) can salted peanuts
1 (3 ounce) package instant simple chocolate peanut butter mix
1 tablespoon vegetable oil
1 tablespoon margarine
1 (3 ounce) square unsweetened chocolate, chopped
4 cubes ice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, dissolve peanuts and chocolate chips in water. Stir until smooth. Press mixture into the bottom of a 9 inch pie pan, touching foil to cover edges, leaving at least an inch of wet wing during Baking Time.
Bake in preheated oven for 30 minutes.
Remove foil from peanut butter mixture. Remove the foil and place in pie pan. Pour pie filling into pie crust. Bake for an additional 3 hours, pie filling being crisp. Cool completely; roll in peanuts. Beat margarine into chocolate gelatin mixture; stir into pie filling. Cover pie and refrigerate for at least 2 hours. Refrigerate hours before serving.
Cut the remaining foil into 3 inch squares, layer top to bottom. Place 1/4 cup mixture over pie; place top with margarine square in plastic container. Seal with paper wrapping. Refrigerate and serve immediately.
I really like this recipe. I substituted a tablespoon of vanilla for the rum and came up with an excellent sauce for my bread pudding. I used Dove's Cocina which is obviously a mix between rum and white miso...I topped it with sliced butternut squash. yum and perfect for my party.
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