INGREDIENTS
2 cups
flour
4 tbsp
cocoa powder
4 tbsp
sugar
1 tsp
kosher salt
1 stick
butter
4 tbsp
crisco
1 large
yolk from eggs
6 tbsp
iced coffee
1 cup
creamy peanut butter
8 oz
cream cheese
1 tsp
vanilla
1 1/4 cups
confectioners' sugar
8 oz
cool whip
1 cup
semi-sweet chocolate chips
1 tbsp
crisco
1 serving
press the dough into two flatten discs. wrap in plastic and refrigerate
350
gently press the flowers into an ungreased muffin pan. bake at degrees f
1 serving
allow the pie shells to cool completely in the pan before removing. this will ensure they keep their shape
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