Peanut Butter Custard Blast

• 2 cups Oreo cookie crumbs
• 2 tablespoons sugar
• 1/3 cup butter, melted
• 1-1/2 cups sugar
• 1/3 cup cornstarch
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 6 cups 2% milk
• 6 large egg yolks, beaten
• 1 cup creamy peanut butter
• 2 cups heavy whipping cream
• 1 tablespoon confectioners' sugar
• 6 peanut butter cups, chopped
• 1/2 cup chopped salted peanuts
• 2 tablespoons chocolate syrup

1. Preheat oven to 375u0b0. Combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake until set, about 8 minutes. Cool on a wire rack.
2. For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes.
3. Remove from heat. Stir in peanut butter until smooth. Pour over crust. Cool to room temperature. Refrigerate, covered, at least 2 hours.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup.

cookie crumbs, sugar, butter, sugar, cornstarch, flour, salt, milk, egg yolks, peanut butter, heavy whipping cream, sugar, peanut butter, peanuts, chocolate syrup

Taken from www.tasteofhome.com/recipes/peanut-butter-custard-blast/ (may not work)