Peanut Butter Cup Dessert

Crust

crush chocolate wafer cookies to make about 1 1/2 cups. Mix with 4 tablespoons of melted butter. Press into 8 x 8 pan

Bake at 325 for six minutes. Chill completely.

Peanut Butter Cream Cheese Mousse

1 cup smooth peanut butter

4 ounces cream cheese, softened

1 teaspoon vanilla extract

1 cup confectioners' sugar

1 cup heavy (whipping) cream, chilledIn a large bowl,

using a handheld electric mixer set at medium-high speed, cream together peanut butter, cream cheese and vanilla extract.

Gradually beat in confectioners' sugar.

Using an electric mixer fitted with chilled beaters and a chilled bowl, beat cream just until stiff peaks begin to form.

With a rubber spatula , stir 1/3 of the whipped cream into peanut butter mixture until smooth. Gently fold in remaining whipped cream until incorporated.

Spread evenly pan with cooled cookie crust. Refrigerate for at least 2 hours or until peanut butter mousse is firm. If you'd like, top pie with whipped cream, chopped peanuts and/or chocolate curls.

Or make a hard chocolate glaze

Ingredients
1/2 cup unsalted butter
10 (1 ounce) squares semisweet chocolate

Directions
Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat and pour oer dessert, tipping pan to coat evenly. Cool.