I hope you didn’t have too much of a bumpy ride this week as we finally reach our final destination at Peanut Butter Land! That’s right, anything and everything peanut butter! So all you peanut butter lover’s grab your spoons as we are about to dig into some…
wait for it…
Peanut butter pudding! It tastes just like it sounds, creamy, peanut buttery pudding. I’m drooling right now just thinking of it!
And what’s better than peanut butter pudding, you ask? Well, grab some of the peanut butter cookies and peanut butter whipped cream I made a few days ago…
combine them all together, sprinkle a few Reese’s pieces and candy corn M&M’s in between, and you have a peanut butter lover’s creamy dream in this peanut butter parfait!
Ah yes, our travels are complete here in Peanut Butter Land…and my taste buds and tummy are happy {smile}.
Ingredients for Peanut Butter Pudding
2 cups Almond-Coconut milk (can use any type of milk you prefer)
2 Tablespoons Creamy peanut butter
1 cup granulated sugar
3 Tablespoons cornstarch
¼ teaspoon sea salt
3 egg yolks, in a separate bowl
1 teaspoon vanilla extract
2 Tablespoons unsalted butter
Directions for Peanut Butter Pudding
Without placing on burner, add your sugar, cornstarch, and salt in a medium saucepan and mix together. Set aside.
Separate egg yolks from egg whites and place in a small bowl and beat the yolks until they are blended. Set aside egg yolks. *You will not be needing the egg whites for this recipe so place the whites in refrigerator for another use.*
In a small saucepan, add milk and peanut butter. Over medium to high heat, melt peanut butter in milk, stirring often. You do not want milk to burn.
Once peanut butter is melted. Slowly add milk mixture to dry ingredients in medium saucepan.
Continue cooking over medium heat until mixture boils.
After it becomes thick, cook an additional 2 minutes longer.
Remove from heat.
Add 1 Tablespoon of hot mixture into beaten egg yolks, stirring constantly. Once combined, add in another Tablespoon of hot pudding mix into egg yolks, stirring until mixed completely. Add egg yolk mixture into pudding mixture, stirring well.
Return to medium heat and cook for another 2 minutes, while gently boiling and continuously stirring.
Remove from heat.
Add in butter and vanilla. Mix well until all ingredients are combined.
Pour pudding into bowl and cover with wax paper. Place in refrigerator and let cool.
Best if it sits overnight so flavors can combine.
Directions for making Parfaits
Place peanut butter cookie crumbs in the bottom of dishes, layer with peanut butter pudding, peanut butter whipped cream, peanut butter cookie crumbs, and Reese’s pieces and/or Candy corn M&M’s.
Can top with chopped peanuts, M&M’s, peanut butter syrup, salted caramel coconut sauce, or chocolate syrup. Enjoy!
*Helpful Hints*
- All measurements are US
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