peanut butter custard cobbler

How To Make peanut butter custard cobbler

• 1

  Preheat oven to 375 degrees F.
• 2

  Coat a 13-in.x9-inch baking dish with cooking spray.
• 3

  In a medium bowl, combine Oreo cookie crumbs, cane sugar, melted margarine, and peanut butter chips. Stir well for 2 minutes until blended.
• 4

  Press onto the bottom of a greased 13-in.x 9-inch baking dish. Bake at 375 degrees for 8 minutes or until set. Cool on a wire rack.
• 5

  For filling, in a large saucepan combine cane sugar, cornstarch, flour, and sea salt. Stir in heavy cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.
• 6

  Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to to a gentle boil; cook and stir 2 minutes longer.
• 7

  Remove from the heat. Stir in peanut butter and cream cheese until smooth. Gently stir the peanut butter mixture into the pan. Pour over the crust and spread evenly. Cover and refrigerate for at least 2 hours.
• 8

  In a large bowl, beat whipped topping and peanut butter until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
• 9

  Spread over the peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.
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