Crust
1 package of peanut butter cookies
3 tablespoons of roasted and skinned peanuts
2 tablespoons of softened peanut butter at room temperature
Filling
1 cup of roasted and ground peanuts
1 can of sweetened condensed milk
Covering
300g of milk chocolate chips
1 can of whipped cream
Crust
1 package of peanut butter cookies
3 tablespoons of roasted and skinned peanuts
2 tablespoons of softened peanut butter at room temperature
Filling
1 cup of roasted and ground peanuts
1 can of sweetened condensed milk
Covering
300g of milk chocolate chips
1 can of whipped cream
Crust
Grind the cookies and peanuts together
Mix in the peanut butter to form a dough
Assemble the crust in a 22cm diameter cake pan with a removable bottom. Reserve
Filling
In a saucepan, combine the peanuts and sweetened condensed milk
Heat over low heat, stirring constantly until it starts to thicken at the bottom of the pan
Let cool and place on top of the reserved crust
Covering
Melt the chocolate in a double boiler and mix with whipped cream
Let cool and cover the cake
Refrigerate for at least 3 hours before serving
Decorate with shaved milk chocolate.
