As the end of the school year approaches, kids become fidgety and excited for the freedom of summertime. Their eyes become brighter and their smiles wider. They skip up the sidewalks in Mystic Water and chatter about upcoming vacations and days spent exploring around Jordan Pond.
Anna
bakes up the school children’s favorite candies in all sorts of sweets. One of
the town’s favorites is her Peanut Butter Cookie Pie, rich and chocolately and
decorated with favorite peanut butter candies.
You
don’t have to be out on summer break or a kid to enjoy this treat. Have you
been longing to remember that feeling of excitement for the free days of
summer, the late-night giggling during slumber parties, and riding your bike on
hour-long adventures? Enjoy a slice of cookie pie, take a seat on the bakery’s
patio, and remember.
Peanut
Butter Cookie Pie
Ingredients
½ c unsalted butter (1 stick), melted
1 large egg
1 c light brown sugar, packed
1 tbsp vanilla extract
heaping ⅓ c
creamy peanut butter
1 c all-purpose flour
12 to 14 mini
peanut butter cups
⅔ c peanut butter M&Ms
dash of salt
How to Make
- Preheat oven to 350F. Spray a 9-inch pie dish with cooking oil; set aside.
- In a large, microwave-safe bowl melt the butter, approximately 1 minute. Allow to cool for 1 minutes.
- Add the egg, brown sugar, peanut butter, and vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined; don’t overmix.
- Turn batter out into prepared pie dish, smoothing the top with a spatula.
- Evenly press the peanut butter cups into the batter, pushing them down so the top is almost flush with the surface of the dough.
- Evenly insert the M&Ms into the batter, pushing them down to anchor.
- Bake for 28–30 minutes, or until a toothpick inserted in the center comes out mostly clean, with no wet batter. Do not overbake.
- Allow pie to cool in pan for at least 30 minutes before slicing and serving.
Recipe adapted from Averie Cooks
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