Peanut-Butter Parfait Cups
Makes 4 parfaits
You can bake the peanut-y parfait crusts in advance—store them in resealable plastic bags at room temperature. You can even fill the cups ahead of time; store the filled cups in the freezer. Drizzle with sauce just before serving.
For the chocolate sauce:
- 6 ounces semisweet chocolate chips
- 1/2 cup heavy cream
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
For the parfaits:
- 8 peanut-butter sandwich cookies (such as Nutter Butter)
- 2 tablespoons melted butter
- Peanut-butter-cup or vanilla ice cream
- Mini peanut-butter cups or salted peanuts, chopped
- Combine the chocolate chips, cream, and sugar in a medium microwaveable bowl. Microwave for 1 minute; stir. Heat for another 30 seconds; stir. Chocolate should be almost melted. Remove it from the microwave and stir in the vanilla. Continue stirring the chocolate until it's completely melted. Pour it into a glass jar. You will have about 1 cup. Store it in the refrigerator.
- Preheat oven to 300º F. Lightly coat 4 one-cup ovenproof custard cups with cooking spray. In a food processor, pulse the cookies and melted butter together until fine crumbs form. Evenly divide the crumbs in the prepared cups. Press them into the bottoms and halfway up the sides of the cups. Bake them for 8 minutes. Let them cool on wire rack.
- To make the parfaits, place 1 scoop of ice cream in each shell. Drizzle the ice cream with chocolate sauce and garnish with chopped candy or nuts.
NOTE: You'll have plenty of extra chocolate sauce. Store, tightly covered, in the refrigerator.
