Peanut Butter Chocolate Bombshell

Ingredients

• Servings: 1
• crepes
• 4 eggs, beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• filling
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 1/4 cups milk
• 2 ounces unsweetened chocolate, chopped
• 3 eggs, beaten
• 2 teaspoons vanilla extract
• 2 tablespoons butter
• 12 peanut butter cookies, crumbled

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 3 hrs


• for crepes: in a large bowl, combine 4 eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt. stir until smooth. in a medium skillet or crepe pan over medium-high heat, spoon a few tablespoon of batter and tilt pan to cover completely. cook, turning once, until golden, 2 minutes. repeat to make 6 crepes.
• for filling: in a medium saucepan over medium-high heat, combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. gradually stir in 2 1/4 cups milk and chocolate, until chocolate melts and mixture thickens. remove from heat and stir in 3 eggs. return to heat and cook 2 minutes more, stirring constantly, until mixture coats the back of a metal spoon. remove from heat and stir in vanilla and 2 tablespoons butter. fold in cookie pieces.
• line a 12x15 inch loaf pan with two or three overlapping crepes. pour filling into lined pan. cover with two or three crepes. wrap tightly in plastic wrap and refrigerate 8 hours or overnight.
• to serve, place pan in hot water for 1 minute. remove plastic wrap and place serving plate over pan. grip pan and plate and invert. remove pan. frost if desired.