Peanut Butter Chocolate Bombshell Popular Recipes

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Peanut Butter Chocolate Bombshell

"A mildew using crepes, chocolate custard and peanut butter cookies. Frost together with your preferred icing."

Ingredients :

CREPES
4 eggs, crushed
1 1/three cups milk
2 tablespoons butter, melted
1 cup all-motive flour
2 tablespoons white sugar
half of teaspoon salt
FILLING
1 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 1/4 cups milk
2 oz. Unsweetened chocolate, chopped
three eggs, crushed
2 teaspoons vanilla extract
2 tablespoons butter
12 peanut butter cookies, crumbled

Instructions :

Prep : 1H30M	Cook : 12M	Ready in : 3H

For crepes: In a big bowl, combine four eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and half of teaspoon salt. Stir till clean. In a medium skillet or crepe pan over medium-excessive heat, spoon a few tablespoon of batter and tilt pan to cowl completely. Cook, turning once, till golden, 2 mins. Repeat to make 6 crepes.
For filling: In a medium saucepan over medium-high warmth, integrate 1 cup sugar, three tablespoons flour and 1/4 teaspoon salt. Gradually stir in 2 1/four cups milk and chocolate, till chocolate melts and mixture thickens. Remove from heat and stir in three eggs. Return to heat and prepare dinner 2 mins more, stirring continuously, until combination coats the back of a metallic spoon. Remove from warmness and stir in vanilla and a couple of tablespoons butter. Fold in cookie portions.
Line a 12x15 inch loaf pan with two or 3 overlapping crepes. Pour filling into covered pan. Cover with or three crepes. Wrap tightly in plastic wrap and refrigerate eight hours or overnight.
To serve, location pan in warm water for 1 minute. Remove plastic wrap and area serving plate over pan. Grip pan and plate and invert. Remove pan. Frost if preferred.

Notes :

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