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Slow Cooker Peach BBQ Pulled Chicken
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Ingredients:
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25 Oreos+ Add to Shopping List |
4 Tbsp Butter, melted+ Add to Shopping List |
1 Cup Heavy Whipping Cream+ Add to Shopping List |
2 8oz Packages Cream Cheese, softened+ Add to Shopping List |
1 Cup Creamy Peanut Butter, divided+ Add to Shopping List |
1 1/2 Cups Powdered Sugar+ Add to Shopping List |
2 Tsp Vanilla Extract+ Add to Shopping List |
1 Bag Fun Size Butterfinger Candy Bars+ Add to Shopping List |
1/2 Cup Chocolate Chips, melted+ Add to Shopping List |
Directions:
- Place the Oreos in a food processor and pulse into fine crumbs. Pour into a mixing bowl and stir in the melted butter. Pour into a 9-inch pie pan and press down to form a crust. Place the pie crust in the freezer while you prepare the rest of the ingredients. Alternately, you can use a store-bought Oreo pie crust.
- Add the heavy whipping cream to the bowl of a stand mixer. Whip until stiff peaks form. Set aside.
- Add the cream cheese and ½ cup peanut butter to the bowl of a stand mixer (a separate bowl from the whipped cream). Beat until smooth. Add the vanilla and powdered sugar and beat until well combined.
- Add the whipped cream and fold until combined.
- Add all unwrapped Butterfinger candies to a plastic bag. Use a rolling pin to crush the candy until crumbled.
- Add ½ of the candy to the filling and stir to combine. Reserve the other ½ of the candy for the topping.
- Pour the pie filling into the prepared crust and smooth into an even layer. Refrigerate for at least 4 hours or overnight.
- Once chilled and ready to serve, sprinkle the remaining crumbled candy evenly over the top.
- Add the peanut butter to a microwave safe bowl and heat until melted. Drizzle over the top.
- Add the chocolate chips to a microwave safe bowl and heat until melted. Drizzle over the top.
- Slice and serve. Enjoy!
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