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Parve
Easy
1 Hour, 20 Minutes
Diets 
Creamy peanut butter mousse in a cup, topped with a crunchy peanut chew for added texture and nutty goodness. And indulgent treat for peanut butter lovers!
7 eggs
1 cup sugar
2 tablespoons orange juice
2 tablespoons oil
1 teaspoon baking powder
1 cup Glicks Flour
1 tablespoon vanilla sugar
2 teaspoons cocoa
1 tablespoon Gefen Peanut Butter
1/2 cup chocolate chips
1/2 cup whipped topping
1/2 tablespoon vanilla extract
1 tablespoon Gefen Peanut Butter
2 egg yolks
2 sticks margarine
2 tablespoons vanilla sugar
2 cups confection sugar
4 tablespoons Gefen Peanut Butter
1 cup Gefen Peanut Butter
1 cup sugar
1 cup corn syrup
4 cups rice crispies
Preheat oven to 350 degrees Fahrenheit.
Beat sugar and eggs on a high speed for a few minutes, add the rest of the ingredients and mix until combined.
Pour batter into a lined cookie sheet. Bake for 18-20 minutes.
Add all the ingredients in a double boiler over medium heat. Melt fully and allow to cool before applying.
Cream together the yolks and margarine until smooth.
Add the rest of the ingredients and beat together until fluffy.
Melt the peanut butter, sugar, and corn syrup in the microwave. Once melted, add the rice crispies and mix well.
Press onto a 9×13 pan. Allow to cool and cut into three inch rectangles or size according to your glasses. (Optional: drizzle with chocolate.)
Add two heaping tablespoons of semi-crumbled cake on the bottom of the glass.
Top with a tablespoon of chocolate drizzle and a dollop of peanut butter mousse. Freeze for a few hours before adding the peanut chew chunk on top.
Food Photography by Frady Sandel
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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