I was trying to clean out my bookmarks a few weeks back, when I found this recipe for Chocolate Chip Peanut Butter Pie. Keep? Delete? Well, my love of the chocolate/peanut butter combination forced me to keep the link, with the caveat that I would need to try the pie soon to see whether or not that keeping was justified.
I am happy to report that it was.
Chocolate Chip Peanut Butter Pie
- No-Stick Cooking Spray
- 7.4 oz Martha White Chocolate Chip Muffin Mix
- 4 tablespoons butter, softened
- 1/2 cup peanut butter
- 3 oz cream cheese
- 1/3 cup sugar
- 3 tablespoons milk
- 2 cups frozen whipped topping, thawed
- chocolate syrup
Heat oven to 350 degrees. Coat pie pan with no-stick spray. Combine the muffin mix and butter in a bowl, until crumbly. Press evenly in bottom and up sides of pie pan. Bake 13-16 minutes or until set. Let cool.