I realized after my recent collection contribution to Something Swanky that I kind of fail at sharing peanut butter desserts around these parts. And here’s the reason why…my husband really isn’t super crazy about peanut butter desserts. He likes peanut butter and he’ll eat things that include peanut butter, but he doesn’t actually request or get excited about peanut butter desserts. So for that reason, I usually don’t make very many of them.
But let’s just say this one had to be made, I mean come on, butterfingers have long been my favorite candy bar and this peanut butter was coming in pie form so he couldn’t very well be that against it. That’s right – butterfinger pie. I put them in little jars because I think they’re adorable and it’s built in portion control. Something you might need when you start with graham cracker crust, layer on chopped butterfinger candy bar and then creamy peanut butter mousse sprinkled with even more candy bar and topped with whipped cream. It’s absolutely incredible.
- 6 whole GRAHAM CRACKERS
- 1 Tablespoon BROWN SUGAR
- 3 Tablespoons BUTTER, melted
- 1 8 oz. pkg. REGULAR CREAM CHEESE
- 1 cup POWDERED SUGAR, sifted
- 2 Tablespoons BROWN SUGAR, packed
- ½ cup CREAMY PEANUT BUTTER
- ½ teaspoon VANILLA
- ¾ cup cold WHIPPING CREAM
- 1 regular size (2.1 oz.0 BUTTERFINGER CANDY BAR, finely chopped
- Preheat oven to 350°.
- Use a food processor to crush crackers to fine crumbs. Add brown sugar and melted butter, Pulse a few more times to combine.
- Press 1½ Tablespoons of the crumb mixture into the bottom of 12 4 oz. jelly jars. Place jars on a baking sheet and bake for 6 minutes. Cool completely before filling.
- Beat cream cheese until smooth, add sugars and beat again. Mix in peanut butter and vanilla until incorporated.
- In a separate bowl, beat cream until stiff peaks form. Add 1 cup of the whipped cream to the peanut butter mixture, mix briefly at low speed. Then use a rubber spatula to fold the mixture together completely. Refrigerate remaining whipped cream.
- Sprinkle a little of the chopped butterfinger candy bar onto each crust. Divide filling among jars and sprinkle with remaining candy bar. Chill jars for at least 2 hours or overnight. Top with a dollop of whipped cream before serving.
Recipe Source: Pie by Ken Haedrich
Can’t get enough peanut butter?
Monster Cookie Bars from A Kitchen Addiction
Peanut Butter Cookie Dough Dip from Shugary Sweets
Chocolate Peanut Butter Cake Cheeseball from What’s Cooking, Love?