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RECIPE #017
Ingredients:
1 1/2 c graham cracker crumbs
3 tbs sugar
6 tbs butter, melted
3.5 g finely ground bud
4 king-sized candy bars (nougat topped with peanuts and caramel, covered with milk chocolate recommended)
1/2 c peanut butter
1 1/2 tbs half-and-half cream
4 cups whipped topping
Additional whipped topping, chocolate syrup,
and ground bud for garnish
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Directions:
Preheat oven to 350 °F.
1. In a saucepan, melt the butter and bud on the lowest setting, stirring occasionally. Heat an additional 5 minutes.
2. To make the crust, combine the graham cracker crumbs, sugar, and butter/bud mixture. Press it into the bottom of a pie pan to form crust. Bake about 8 minutes.
3. In the top of a double boiler, melt together the candy bars, peanut butter, and half-and-half cream, stirring until smooth. Remove from heat and allow it to cool slightly.
4. Fold in the whipped topping, pour it into the crust, and then freeze for 4 to 6 hours before serving. (For a richer pie, use 2 c heavy cream whipped with 1/2 sugar until stiff peaks form instead of the whipped topping.)
When you’re ready to serve, top it with additional whipped topping, drizzle it with chocolate syrup, and sprinkle on some bud. Store it in the refrigerator. Stonings: 8 |
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#012
Bacon Buddle
Cheeseburger |
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#013
Sativa Sangria |
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#014
Lemon "Blunt" Cake |
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#001 Bud Baking Basics
#002 Silk Sativa Pie
#003 Coffee Gelato
#004 Potza Crust
#005 Dope Shooters
#006 Pumpkin Cannacakes
#007 Xmas Feast
#008 Pot Chocolate
#009 Tacos
#010 Fruit Salad
#011 Pothead Pancakes
#015 Spacenog
#016 THC Roasted Turkey |
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