Best Almond Butter Pie With Chocolate Saltine Toffee Crust Recipes

Peanut Butter Pie with Chocolate Crust image

Provided by Food Network

Categories dessert

Time 5h55m

Yield 1 pie

Number Of Ingredients 12

1 cup chopped dry roasted peanuts
1 cup graham cracker crumbs
1/3 cup sugar
1/4 cup melted butter
1/4 cup shaved semisweet chocolate
Peanut butter filling, recipe follows
8 ounces cream cheese
1/2 cup plus 2 tablespoons peanut butter (smooth or chunky)
1/2 cup milk
3/4 cup powdered sugar
1 cup cream, whipped
1-ounce semisweet chocolate for shaving on top

Steps:

Combine the peanuts, graham cracker crumbs, sugar and butter in a bowl and pat down into a pie pan. Bake in a preheated 350 degree oven for 10 minutes to toast slightly. As soon as it comes out of the oven, sprinkle the crust bottom with the shaved chocolate and set aside. It should melt in, then set up later.
Peanut Butter Filling: Using mixer with a paddle attachment, cream together the cream cheese, peanut butter, milk and powdered sugar until light and fluffy, about 1 1/2 minutes. Fold the whipped cream into the peanut butter mixture and pour it into the pie shell. Freeze for 4 to 5 hours. Two hours before serving place pie in the refrigerator. Shave chocolate over the top just before serving.

Chocolate-Almond Saltine Toffee image

Provided by Donna Bailey

Categories Candies

Number Of Ingredients 1

6 ounces sliced almonds (1&1/2 cups) approximately 60 saltine crackers 1&1/2 cups sugar 3 sticks unsalted butter 2 tablespoons light corn syrup 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

Steps:

1. Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden. Line a 17-by-11 inch rimmed baking sheet with lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Cook the syrup over moderate heat without stirring until it starts to brown around the edges, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until a honey-colored carmel forms and the temperature reaches 300 degrees, about 6 minutes longer. Slowly and carefully pour the carmel over the crackers, being sure to cover most of them evenly. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds over the chocolate. Freeze the toffee until set, about 15 minutes. Insert the toffee onto a work surface and peel off parchment paper. Invert again, break into large shards. The chocolate-almond toffee can be refrigerated for up to 2 weeks in an airtight container. Enjoy!