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Submitted by Chanala Klugman
I was living in Israel last year with no idea what to make for Mishloach manos. I decided to make cake jars. Just had to figure out what to put in them. I didn’t want the typical carrot or chocolate cake. I decided who doesn’t love peanut butter and chocolate?! Let’s try this out. I got so many compliments from it, with everyone asking me for the recipe. It was a real hit! So figured I would share it here. This recipe combines all the sweet goodness a dessert can have. Crumbs, peanut butter, chocolate, and whip cream. It is truly delicious!
2 bars chocolate (I used sweet chocolate)
1 tsp margarine
1/2 c semi-sweet chocolate
1/2 c parve chocolate
4 tbsp margarine
1 container non-dairy frozen whip
1/8 c confectioners’ sugar
2 containers non-dairy frozen whip
1 tsp vanilla sugar
1 c confectioners’ sugar
8 oz parve cream cheese, softened
1 c peanut butter
9 sheets graham crackers, crushed into crumbs
8 tbsp melted margarine
1/4 c sugar
In a small bowl, combine crushed graham cracker crumbs, melted margarine, and sugar. Set aside.
In a large bowl, cream together parve cream cheese, peanut butter, and confectioners’ sugar for about 3 minutes or until light and fluffy. Set aside.
In a double boiler, melt chocolate, margarine, and frozen whip until smooth. Set aside to cool.
Using an electric mixer, beat whip cream, vanilla sugar, and confectioner sugar until stiff peaks form.
Place parchment paper on a cookie sheet. Melt chocolate bars with margarine in a double boiler or microwave. Place in piping bag and create desired design on cookie sheet. Freeze.
Layer graham cracker crust, peanut butter cream, chocolate, and whipped cream in clear mason jars or wide mouth glasses. Top with chocolate garnish and keep in refrigerator until serving.
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