INGREDIENTS
PIE CRUST:
25 cream-filled chocolate
sandwich cookies
4 tablespoon butter, melted
PEANUT BUTTER FUDGE:
1 1/2 cups confectioners'
sugar
1/2 stick butter
1 cup brown sugar
1/2 cup whipping cream
1/2 teaspoon salt
1/2 cup peanut butter
1/2 teaspoon vanilla extract
CARAMEL:
1/2 cup heavy cream
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup corn syrup
1/4 cup whipping cream
1/2 stick butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
MARSHMALLOWS:
½ bag mini marshmallows
CHOCOLATE FUDGE:
1 1/2 cups confectioners'
sugar
2 tablespoons butter
1 1/2 cups heavy cream
4 tbsp sugar
2 tbsp brewed / cooled
coffee
1/2 teaspoon salt
1/4 cup milk chocolate chips
1/2 teaspoon vanilla extract
DIRECTIONS:
For the crust: Preheat the oven to 350 degrees F. In a food
processor, break up the cookies & butter into small pieces and press into a
buttered 9-by-9-inch baking pan. Bake for 11 minutes.
For the peanut butter fudge: Put the confectioners' sugar in a large mixing bowl and set aside. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, whipping cream and salt. Bring to a boil. Boil for 2 minutes and remove from the heat. Stir in the peanut butter and vanilla. Pour the mixture over the confectioners' sugar and mix. Spoon the mixture into the cookie pie crust until it is completely covered.
For the caramel: In a small saucepan, combine the heavy cream, brown sugar, granulated sugar, corn syrup, whipping cream, butter and salt. Heat over low heat until the butter is completely melted. Gradually increase the heat to high and bring the mixture to a boil, stirring frequently. Continue to wisk until the temperature on a candy thermometer reads 250 degrees F. Remove from the heat, stir in the vanilla and pour over the peanut butter fudge. If you don’t have a candy thermometer, about 7-10 minutes until it forms a loose ball and pulls away from the sides.
For the peanut butter fudge: Put the confectioners' sugar in a large mixing bowl and set aside. Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, whipping cream and salt. Bring to a boil. Boil for 2 minutes and remove from the heat. Stir in the peanut butter and vanilla. Pour the mixture over the confectioners' sugar and mix. Spoon the mixture into the cookie pie crust until it is completely covered.
For the caramel: In a small saucepan, combine the heavy cream, brown sugar, granulated sugar, corn syrup, whipping cream, butter and salt. Heat over low heat until the butter is completely melted. Gradually increase the heat to high and bring the mixture to a boil, stirring frequently. Continue to wisk until the temperature on a candy thermometer reads 250 degrees F. Remove from the heat, stir in the vanilla and pour over the peanut butter fudge. If you don’t have a candy thermometer, about 7-10 minutes until it forms a loose ball and pulls away from the sides.
For the marshmallows: Sprinkle the
marshmallows over the caramel layer evenly.
For the chocolate fudge: Put the confectioners' sugar in a large mixing bowl
and set aside. Melt the butter in a small saucepan over medium heat. Stir in
the cream, sugar and salt. Bring to a boil. Boil for 2 minutes and remove from
the heat. Stir in the chocolate, coffee and vanilla until all the chocolate is
melted and the mixture is smooth. Pour the mixture over the confectioners'
sugar. Beat with an electric mixer for 3 to 4 minutes until very smooth. Spread
evenly over the marshmallow layer with a spatula.
Cool for about 30 minutes at room
temperature for 30 minutes and then cool in fridge for about an hour. Then cut
into 1” squares and serve.
