- cookies - 36 pieces (1 3/4 cup chocolate chip cookies)
- Butter - 6 Art. spoons (melted)
- dark brown sugar - 3 Art. spoons
- salt - 1 pinch
- cream cheese - 180 Grams
- sugar - 3/4 Cups
- salt - 1 teaspoon
- peanut butter - 1 1/4 Cups
- vanilla extract - 1 st. a spoon
- thick cream - 2 cups
- dark chocolate - 30 Grams (for decoration)
- melted peanut butter - 2 items. spoons (for decoration)
Preheat the oven to 175 degrees. Make the dough. Mix the cookie crumbs, butter, brown sugar and salt. Put the mixture in a baking dish and bake for 8 to 10 minutes. Allow to cool on the grate. Make a stuffing. Mix cream cheese, sugar and salt at medium speed with a mixer. Add peanut butter and vanilla. Whip the cream. Add 1/3 of the whipped cream to the peanut mixture, then gently add the remaining whipped cream. Spoon the mixture on a chilled pie. Put in the refrigerator for at least 4 hours or overnight, covered with a plastic wrap. Decorate the cake with melted chocolate, placing it in a confectioner's bag. Repeat the same with melted peanut butter. Allow the cake to stand for 10 minutes before slicing.
Servings: 8