Torta al budino di cioccolato e burro di arachidi

Ingredienti

• 3 tablespoons Argo® Corn Starch
• 1/8 teaspoon salt
• 2 tablespoons sugar
• 2-1/2 cups chocolate milk
• 1/2 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1 cup (6 ounces) semi-sweet chocolate chips
• 1 (9-inch) prepared chocolate OR graham cracker crumb crust

Preparazione

1. 1

   Combine corn starch, salt and sugar in a 2-quart saucepan. Gradually stir in chocolate milk until smooth. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in peanut butter, vanilla and chocolate chips until well blended. Pour pudding mixture into crust. Cover with plastic wrap. Chill until set, several hours or overnight.