Ann Cox Eastes from Kroger made two holiday desserts - Chocolate Peanut Butter Crunch, and Sweet Potato Pie with Streusel Topping.
CHOCOLATE PEANUT BUTTER CRUNCH
1 c peanut butter
7-oz container marshmallow cream
3 c crispy rice cereal
1 c dry roasted peanuts, chopped
1 (12-oz) pkg semi-sweet chocolate chips, milk chocolate or dark chocolate
Combine peanut butter and marshmallow cream in a large heavy saucepan. Stir to soften and mix. Stir in cereal and peanuts. Add chocolate chips and stir to melt and combine completely. Spread on a buttered baking sheet as thin as possible. Chill in refrigerator for several hours. Break into pieces and place in air-tight containers.
SWEEET POTATO SLAB PIE WITH STREUSEL TOPPING
2 (8oz) pkg crescent sheets
4 c cooked and mashed sweet potatoes (40 oz can plus 15 oz can, drained or about 5 sweet potatoes) ½ c sugar
½ c brown sugar
1 ¼ c heavy whipping cream
5 eggs, beaten
4 t pumpkin pie spice
1 T vanilla
¼ t salt
Sweetened whipped cream
Place crescent sheets in a 15-11-inch jellyroll pan which has been coated with vegetable spray. Press seam down center together to seal. Prick pastry with a fork. Bake for 8-10 minutes in a preheated 400F oven. Remove from oven and reduce temperature to 350F. Combine sweet potatoes, sugar, whipping cream, eggs, pumpkin pie spice, vanilla and salt in a large bowl. Beat together until mixed and smooth. Pour evenly over crust and bake for 40 minutes. Remove from oven and sprinkle streusel topping on filling. Return to oven and continue baking for 15-18 minutes or until filling is set. Let cool completely on cooling rack and then refrigerate for several hours before cutting. Cut into large squares and then cut on diagonal for pie wedges or cut into squares to serve. Serve pieces chilled with whipped cream.
¼ c butter, melted
¾ c pecan shortbread cookie crumbs (about 6 cookies)
½ c chopped pecans
½ c milk chocolate toffee bits
Combine all ingredients in a bowl and mix to combine. Sprinkle on top of filling.