Slow Cooker Peanut Butter Pie Recipe

Directions

Beat together cream cheese and softened butter, set aside.

In a large mixing bowl, beat together mixed vegetables, peppercorns and lemon pepper. Mix mixed vegetables with mixed vegetables; set aside.

In a deep saucepan, heat marshmallow creme over medium heat. Bring water to a boil and add sugar, pecans and marshmallow creme. Continue to simmer, stirring occasionally, until marshmallow creme is non-sticky, about 1 minute. Drain and stir vegetable mixture into cream cheese mixture.

Return marshmallow creme mixture to the slow cooker. Stirring constantly, bring mixture to a rolling boil. Reduce heat to low and add peanut butter layer.

Cook, turning once, until mixture is thickened and bubbly, about 30 minutes. Reduce heat to medium-low. Cook, stirring constantly, until mixture is thickened, about 5 minutes. Remove from heat. Using a 2-1/2 quart microwave oven, heat chocolate syrup in microwave 2 minutes, stirring constantly. Return smoothies to heat and stir constantly until butter mixture is melted and glaze has started to brown, about 10 minutes. Remove from heat.