Ingredients 2 cups Oreo cookie crumbs

2 tablespoons sugar

1/3 cup butter, melted

FILLING:

1-1/2 cups sugar

1/3 cup cornstarch

2 tablespoons all-purpose flour

1/2 teaspoon salt

6 cups 2% milk

6 large egg yolks, beaten

1 cup creamy peanut butter

TOPPING:

2 cups heavy whipping cream

1 tablespoon confectioners' sugar

6 peanut butter cups, chopped

1/2 cup chopped salted peanuts

2 tablespoons chocolate syrup View Recipe

Directions Preheat oven to 375°. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack.

For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.

Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.

To Make ahead: After peanut butter custard is poured over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.



Test Kitchen Tips The rich homemade custard filling and real whipped cream are to die for, but if you're short on time, make three 3-ounce boxes of vanilla cook-and-serve pudding mix according to manufacturer's directions. Whisk in the peanut butter before spreading, and finish with whipped topping. If you prefer your filling on the firmer side, feel free to add a tablespoon or two of cornstarch.