Chocolate Peanut Butter Parfait
1 1/2 cups finely crushed chocolate wafers
4 tablespoon Butter, melted
1 tablespoon Honey
8 0z Cream Cheese, softened
1/2 cup Peanut Butter
1 cup Powdered Sugar
3 tablespoon Milk
1 teaspoon Vanilla
8 oz. Whipping Cream
1/2 cup mini Reese Cups
Crush your chocolate wafers by putting them in a
plastic ziplock bag, and rolling over the cookies with
a rolling pin.
In a bowl, mix your crushed wafers, melted butter and honey.
Fill each of your shooter glasses with a heaping teaspoon
of the mixture, about 1/2 " high, and packed
Chop up the mini reese cups into 4 pieces.
Place 6 cut pieces in each glass, on top of the wafer.
Combine the whipping cream with 1 spoonful of sugar...
and beat into your whipped cream. Set aside for a moment.
Combine the cream cheese and peanut butter until smooth.
Add powdered sugar, milk, and vanilla until well blended.
If it is too thick, add some milk to make it creamy.
Fold in the whipped cream with the peanut butter.
Add the peanut butter mix to the top of the chopped reeses.
Garnish with 6 chopped pieces of reeses.
Refrigerate until serving.
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