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Tagalongs Parfait Recipe

   
 

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     Tagalongs Parfait

Category   Desserts - Breads
Sub Category   None
Ingredients
8 oz semisweet chocolate
4 T butter, softened, divided
2 boxes Tagalongs
2 1/2 c whipping cream, divided
1/4 c sugar
1/2 t vanilla
2 T powdered sugar
1/2 c smooth peanut butter chocolate
1/4 c chocolate shavings for garnish
 
6 individual souffle dishes, buttered and lined with wax paper on all sides
Instructions
Melt chocolate with 2 T butter in top of double boiler. While chocolate is melting, prepare crust for parfait. Crust- finely ground 1 ½ boxes of Tagalongs. Divide mixture evenly between prepared molds. Gently pat down cookie mixture to form bottom crust of parfait. Filling- Whip 1 c whipping cream with sugar and vanilla just until slightly thickened. Add cream mixture to melted chocolate and fold together. Divide evenly between molds and tap down lightly. Whip 1 ½ c whipping cream with powdered sugar until soft peaks form. Mix peanut butter with 2 T butter until very smooth and creamy. Fold the 2 mixtures together and divide into the molds evenly. Smooth tops and tap lightly. Refrigerate at least 4 hours. Remove from fridge at least 30 min before serving. Place parfait on plate and remove mold. Gently peel away wax paper. Garnish with remaining cookies that have been coarsely chopped and shaved chocolate.


Originally Submitted 3/20/2013





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