8 ounces shortbread cookies — broken up
4 tablespoons peanut butter
3/4 cup light brown sugar
2/3 cup dark corn syrup
2 tablespoons all-purpose flour
3 large eggs — slightly beaten
2 teaspoons vanilla extract
8 ounces peanut butter cookies — coarsely chopped
1 cup dry-roasted peanuts
Preheat oven to 375 degrees.
Grind the shortbread cookies in a food processor until finely ground. Add the peanut butter and continue to process until all of the cookie crumbs are moistened with peanut butter. Press the mixture into a 9-inch pie pan, forming a thicker edge near the rim. Bake in the preheated oven for 6 minutes. Remove pie shell and reduce oven temperature to 350 degrees.
Meanwhile mix the brown sugar, corn syrup, flour, eggs and vanilla in a bowl just until blended. Stir in the chopped peanut butter cookies and the peanuts. Pour into the partially baked pie shell and return to the oven to bake for about 45 minutes, until the top is browned but the filling is still gooey in the center. Cool on a rack for at least an hour before serving.
Per serving: 500 calories, 66 gm carbohydrates, 80 mg cholesterol, 435 mg sodium, 11 gm protein, 23 gm fat, 3 gm saturated fat
Andrew Schloss is a cookbook author whose “One-Pot Cakes,” written with Ken Bookman, was published earlier this year by William Morrow.
The Washington Post