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1
Prepare the Peanut Butter Cookie Crust and set aside.
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2
Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler.
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3
Cook over simmering water until the chocolate melts and the mixture is smooth.
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4
Remove from the heat and cool well.
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5
Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan.
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6
Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended.
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7
Pour into a bowl and stir in the peanuts; cool.
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8
Beat the egg whites until foamy, using an electric mixer at high speed.
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9
Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition.
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10
Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
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11
Fold the egg white mixture into the whipped cream.
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12
Then fold in the peanut butter mixture.
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13
Pour half of the peanut butter mixture into the peanut butter cookie crust.
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14
Drizzle half of the chocolate mixture over the filling.
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15
Top with the remaining filling.
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16
Drizzle the remaining chocolate in parallel lines over the filling.
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17
Pull a knife across the lines at 1 inch intervals.
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18
Freeze until firm.
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19
Wrap securely in aluminum foil.
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20
Return to the freezer and continue freezing 8 hours or overnight.
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21
Remove from the freezer 10 minutes before serving.
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22
PEANUT BUTTER COOKIE CRUST:
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23
Crush the cookies and melt the butter or margarine.
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24
Combine them and mix well.
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25
Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.
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26
Chill in the refrigerator until set.
