peanut butter bliss

So how much do I love peanut butter? Let me count the ways... Nah, I won't bore you with details, but seriously though, I really do love peanut butter. There may even be a post somewhere of me confessing my undying love of this smooth and seductive treat.

Really though, one of the best things in life is a new jar of peanut butter, fresh-off-the-shelf. Ohhh, what a rush you get when peeling off that covering under that red lid to reveal nothing other than smooth-as-a-ice-rink peanut buttery goodness. Sigh...not much can really compare.

So this recipe for Peanut Butter Bliss is what you would call an Epic Recipe. When I was little, my mom had this calender highlighting beautiful desserts for each month, complete with recipes. So of course, being the chocolate-peanut butter maniacs that we were (yes, even back then), once we laid our eyes on the recipe for Peanut Butter Bliss, we knew it had to be made. And so began a Legacy of Deliciousness.

Now, I've always loved baking at home, but one of the best things about home-baking is...

GINORMOUS bags of chocolate chips that never run dry! Yes, my friends, this here is a 72 oz. bag of semi-sweet chocolate chips, just waiting to be baked up into something delicious. And where are they from, might you ask? Costco, of course. :)

And Feets! I definitely miss Feets when I am away. And he makes a great chocolate-chip melter. Except for the fact that Feets' feet get terribly hot when put in the microwave, 3 minutes on HIGH. Gotta watch out for those feet.

So the best part about this pie is that it tastes like you're nom nom nom-ing into one giant Resee's peanut butter cup. Only better. And topped with a whipped cream-mountain. And sprinkled with chopped peanuts.

Yep, Peanut Butter Bliss trumps a Resee's cup any day.

And now, my friends, it is time for some food porn. Hold on to your hats.

Yummmmmmm. Eeeeee.

Yum. One bite, and you'll be sold on this pie. And will get wicked urges it to attack it like we did post-Thanksgiving feast.

Peanut Butter Bliss

1 frozen pie crust

Peanut Butter Layer:

1/3 c. packed brown sugar

1/3 c. creamy peanut butter

3 tbsp. butter or margarine, softened

1 large egg*

1/2 tsp vanilla extract

Chocolate Layer:

¾ c. semisweet chocolate chips, melted

1/3 c. butter or margarine, softened

1/3 c powdered sugar

1 large egg*

1 tsp. vanilla extract

1 (8 oz. container) whipped topping

Bake pie crust as directed on package. Set aside to cool.

To make peanut butter layer, beat brown sugar, peanut butter, and butter in a medium bowl with electric mixer at medium speed for 3 minutes. Beat in egg and vanilla. On high speed, beat 5 minutes, scraping bowl as needed. Smooth top. Chill in freezer 10 minutes or in refrigerator 25 minutes until top is set not sticky.

To make chocolate layer, beat melted chocolate, butter and powdered sugar in a medium bowl with electric mixer at medium speed 2 minutes. Beat in egg, vanilla and salt. On high speed, beat 5 minutes, scraping bowl as needed. Spread evenly over peanut butter layer. Chill in freezer 10 minutes or in refrigerator 25 minutes until top is set.

Spread whipped topping over chocolate layer. Sprinkle chopped peanuts over top. Chill at least 1 hour or up to 4 hours. Refrigerate leftovers, and prepare to be in chocolate-peanut butter heaven.

*Do not use eggs with cracked or dirty shells. Egg Beaters work good for this, if you're schared of salmonella.