Chocolate Peanut Butter Quiche

Crust:
Buy an already made butter recipe crust (it's easier)

Chocolate Topping:
1 1/2 c Whipping cream
4 oz Bittersweet chocolate or semisweet chocolate chips, chopped
2 oz Unsweetened chocolate, finely chopped
1/2 c Packed brown sugar
3 Egg yolks

Peanut Butter Filling:
1 c Plus 3 Tablespoons creamy peanut butter
1/2 c Packed brown sugar
1 c Chilled whipping cream
1 Large egg yolk

For topping - Bring cream to simmer in heavy medium sauce pan. Remove from heat. Add both chocolates and stir until melted. Add sugar and stir to dissolve. Cool to lukewarm. Mix in yolks and cool completely.

For peanut butter filling - Mix peanut butter and sugar in blender. Add 1 cup cream. Add yolk and process till smaooth.

Preheat oven to 325 F degrees. Spoon peanut butter filling over crust. Spread chocolate topping over this. Bake until outer edges of filling puff and center moves only slightly when shaken, about 32 minutes. Cool. Cover. Refrigerate until firm, about 4 hours.

Chocolate Peanut Butter Quiche printer friendly version located here. (Just the recipe. Nothing else.)
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