Peanut Butter Mud Pie

• 1 bar 5 Ounce Bar, Semi-sweet Chocolate
• 1 whole Store Bought Or Homemade Graham Cracker Pie Crust (no Bake-ready To Use)
• 1 jar (15 Oz. Size) Creamy Peanut Butter
• 1-1/2 cup Heavy Cream
• 1/4 teaspoons Pure Vanilla Extract
• 1/4 cups Whole Milk
• 1/2 cups Granulated Sugar
• 2 pinches Cocoa Powder (to Sprinkle Over Pie)

1. Into a small microwave safe bowl add semi-sweet chocolate bar and microwave 45 seconds to soften and melt. If needed, heat for additional 15 second increments until smooth. Add the melted chocolate into the bottom of the graham pie crust and spread it out evenly.
2. Into another microwave safe bowl add peanut butter. Microwave for 45 seconds to melt. If needed heat for additional 30 second increments until smooth. With a spatula add peanut butter on top of the layer of chocolate and carefully and evenly spread peanut butter.
3. In a mixing bowl add heavy cream, vanilla extract, milk and sugar. With a hand mixer on medium high speed, whip ingredients together. The longer you mix the fluffier it will become. Carefully add whipped cream mixture over the top of the peanut butter. Sprinkle top with cocoa powder.
4. Refrigerate for 2 hours.

bar, pie crust, peanut butter, heavy cream, ubc, ubc, sugar, cocoa

Taken from tastykitchen.com/recipes/desserts/peanut-butter-mud-pie/ (may not work)