KRAFT PEANUT BUTTER PIE RECIPES

Steps:

• Heat oven to 375ºF.
• Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
• Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
• Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.

Steps:

• Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square cake tin and line with some baking parchment, leaving an overhang on two opposite sides to assist in lifting the cake out when done.
• Using an electric whisk, whisk the eggs and brown sugar together in a bowl until pale and foamy. Beat in the peanut butter until smooth. Add the buttermilk, oil, vanilla and salt. Whisk until completely emulsified.
• Sift together the flour, soda, salt and baking powder. Whisk this into the liquid ingredients until you have a smooth batter. Pour into the prepared pan. Tap gently on the countertop to release any large air bubbles.
• Bake in the preheated oven for 35 to 45 minutes. It will be risen and golden brown and the top will spring back when lightly touched. A toothpick inserted in the center should also come out clean.
• Leave in the pan to cool for 15 minutes before lifting out onto a wire rack to cool completely.
• To make the frosting, melt the butter together in a saucepan with the cream, brown sugar and water, over medium heat. Bring the mixture to a full rolling boil and allow to boil for 3 minutes.
• Remove from the heat and let sit for 3 further minutes, stirring a couple of times. Whisk in the salt and confectioners sugar until smooth and lightly thickened. Spread over the cooled cake and sprinkle with flaked salt.
• Leave to set for about 20 minutes before cutting into squares to serve.