Pretzel-crusted Peanut Butter Pie

My husband loved the sweet-and-salty combo.  I've been making peanut butter pie for years, but this is the first time I gave it a pretzel crust.  It really did take the dessert to a whole new level.  It's not too salty.  It's not too sweet.  But it is oh so delicious.

Here's what you'll need:
3/4 c finely crushed pretzels
1/2 c graham cracker crumbs
3 TBSP sugar
5 1/3 TBSP melted butter
1/2 c peanut butter
3 oz cream cheese, room temp
1/2 c powdered sugar
2 TBSP milk
1 8-oz tub whipped topping, thawed
1 c mini peanut butter cups

Preheat oven to 425.

Combine the pretzel and graham crumbs, sugar and butter in a large bowl.

Mix until it looks like sand, then pour into a 9-inch pie pan.

I use a glass to press the crumb mixture onto the bottom and up the sides of the pie pan.

Bake at 425 for 8-10, until lightly golden.

Set on a rack and let cool completely.

Combine cream cheese and peanut butter in a mixing bowl and beat until combined and fluffy.

Beat in the powdered sugar.  Add in the milk.  Fold in the whipped topping, mixing well.  Spread in the cooled pie crust.

Use a knife to coarsely chop the peanut butter cups.

Spread evenly over the top of the pie, gently pushing them into the filling.

Refrigerate 3 hours or until set.  Serves 8.

Enjoy!

Obsessed with Peanut Butter Cookies

Peanut butter is something I eat, pretty much, on a daily basis.  On sandwiches or ice cream.  With apples or celery.  It's right after bacon on the perfect foods list. Obviously, I adore peanut butter cookies!  The ones from my childhood, rolled in sugar and smashed with a fork, have lost their allure though, so I'm always looking for was to increase the flavor.  In this recipe, I've added peanut butter chips and peanut butter cups, making a gooey, peanutty bite of heaven.

Here's what you'll need:
1/2 c butter*
1/2 c margarine*
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 pkg peanut butter chips
12 peanut butter cups

* If you like a crisp cookie, use all butter.  If you like a softer, thinner cookie, use all margarine.  I like a soft cookie that holds it's shape so I use both.

In a mixing bowl, combine butter, margarine, peanut butter, sugar and brown sugar.

Beat on medium speed until creamed together (you won't feel sugar crystals when you rub a little between your fingers).

Roughly chop the peanut butter cups and set aside.

Add the eggs and  vanilla to the sugar mixture, beating well.   Mix in the flour, baking soda & powder and the salt, just until blended in.

Use a spoon or spatula to stir in the peanut butter chips and the peanut butter cups.

Cover with plastic wrap.  Refrigerate at least 2 hours, up to overnight.

When you're ready to bake them preheat the oven to 375.

Drop the dough by tablespoons onto a cookie sheet, 2 inches apart.

Bake 11-12 minutes.  Cool on pan 2 minutes before removing.

Transfer to wire racks to cool completely.

Makes about 4 dozen.

Enjoy!