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Peanut Butter Chocolate Bombshell

"A mold using crepes, chocolate custard and peanut butter cookies. Frost with your favorite icing."
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Ingredients

3 h servings 327 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. For crepes: In a large bowl, combine 4 eggs, 1 1/3 cups milk, melted butter, 1 cup flour, 2 tablespoons sugar and 1/2 teaspoon salt. Stir until smooth. In a medium skillet or crepe pan over medium-high heat, spoon a few tablespoon of batter and tilt pan to cover completely. Cook, turning once, until golden, 2 minutes. Repeat to make 6 crepes.
  2. For filling: In a medium saucepan over medium-high heat, combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. Gradually stir in 2 1/4 cups milk and chocolate, until chocolate melts and mixture thickens. Remove from heat and stir in 3 eggs. Return to heat and cook 2 minutes more, stirring constantly, until mixture coats the back of a metal spoon. Remove from heat and stir in vanilla and 2 tablespoons butter. Fold in cookie pieces.
  3. Line a 12x15 inch loaf pan with two or three overlapping crepes. Pour filling into lined pan. Cover with two or three crepes. Wrap tightly in plastic wrap and refrigerate 8 hours or overnight.
  4. To serve, place pan in hot water for 1 minute. Remove plastic wrap and place serving plate over pan. Grip pan and plate and invert. Remove pan. Frost if desired.

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