Preparation: 15 min Freeze: 6 hours
The flavours of peanut butter and cappuccino come together to bring you an easy-to-make dessert that’s perfect for company or special occasion.
You will need:
| 2 cups |
chocolate cookie crumbs |
500 ml |
| 1/2 cup |
butter, melted |
125 ml |
| 2/3 cup |
creamy peanut butter |
150 ml |
| 1 |
can (300 ml) sweetened condensed milk |
1 |
| 1/2 cup + 2 tbsp |
NESCAFÉ Ice Java Café Cappuccino coffee syrup |
125 ml + 30 ml |
| 2 cups |
whipped cream (in large bowl) |
500 ml |
Tools required:
13 x 9 inch (3.5 L) baking dish
Step 1:
Line baking dish with waxed paper. Combine chocolate cookie crumbs and butter in medium bowl; press into bottom of lined baking dish; set aside.
Step 2:
Place peanut butter in medium microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until peanut butter can be easily stirred. Stir in sweetened condensed milk and 1/2 cup (125 ml) coffee syrup until combined. Fold mixture into whipped cream until well combined. Spread over prepared chocolate cookie crust. Drizzle remaining coffee syrup over top; gently draw knife through syrup to create marble topping.
Step 3:
Cover with plastic wrap. Freeze 6 hours or until set. Cut into squares using a sharp knife. Keep frozen until ready to serve.
Makes 15 servings
Nutrients per serving: about 485 Calories, 6 g Protein, 23 g Fat, 34 g Carbohydrate
