Peanut Butter Chocolate Bombshell Recipe

Ingredients
<br>- 4  eggs, beaten
<br>- 1 ⅓ cups milk
<br>- 2 tablespoons butter, melted
<br>- 1 cup all-purpose flour
<br>- 2 tablespoons white sugar
<br>- ½ teaspoon salt
<br>- 1 cup white sugar
<br>- 3 tablespoons all-purpose flour
<br>- ¼ teaspoon salt
<br>- 2 ¼ cups milk
<br>- 2 ounces unsweetened chocolate, chopped
<br>- 3  eggs, beaten
<br>- 2 teaspoons vanilla extract
<br>- 2 tablespoons butter
<br>- 12  peanut butter cookies, crumbled
<br><p></p>Directions
<br>step 1: For crepes:  In a large bowl, combine 4 eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt.  Stir until smooth.  In a medium skillet or crepe pan over medium-high heat, spoon a few tablespoon of batter and tilt pan to cover completely.  Cook, turning once, until golden, 2 minutes.  Repeat to make 6 crepes.
<br>step 2: For filling:  In a medium saucepan over medium-high heat, combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt.  Gradually stir in  2 1/4 cups milk and chocolate, until chocolate melts and mixture thickens.  Remove from heat and stir in 3 eggs.  Return to heat and cook 2 minutes more, stirring constantly, until mixture coats the back of a metal spoon.  Remove from heat and stir in vanilla and 2 tablespoons butter.  Fold in cookie pieces.
<br>step 3: Line a 12x15 inch loaf pan with two or three overlapping crepes.  Pour filling into lined pan.  Cover with two or three crepes.  Wrap tightly in plastic wrap and refrigerate 8 hours or overnight.
<br>step 4: To serve, place pan in hot water for 1 minute.  Remove plastic wrap and place serving plate over pan.  Grip pan and plate and invert.  Remove pan.  Frost if desired.
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Ingredients
- 4 eggs, beaten
- 1 ⅓ cups milk
- 2 tablespoons butter, melted
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- ½ teaspoon salt
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 ¼ cups milk
- 2 ounces unsweetened chocolate, chopped
- 3 eggs, beaten
- 2 teaspoons vanilla extract
- 2 tablespoons butter
- 12 peanut butter cookies, crumbled

Directions
step 1: For crepes: In a large bowl, combine 4 eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt. Stir until smooth. In a medium skillet or crepe pan over medium-high heat, spoon a few tablespoon of batter and tilt pan to cover completely. Cook, turning once, until golden, 2 minutes. Repeat to make 6 crepes.
step 2: For filling: In a medium saucepan over medium-high heat, combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. Gradually stir in 2 1/4 cups milk and chocolate, until chocolate melts and mixture thickens. Remove from heat and stir in 3 eggs. Return to heat and cook 2 minutes more, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat and stir in vanilla and 2 tablespoons butter. Fold in cookie pieces.
step 3: Line a 12x15 inch loaf pan with two or three overlapping crepes. Pour filling into lined pan. Cover with two or three crepes. Wrap tightly in plastic wrap and refrigerate 8 hours or overnight.
step 4: To serve, place pan in hot water for 1 minute. Remove plastic wrap and place serving plate over pan. Grip pan and plate and invert. Remove pan. Frost if desired.

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