Shelly's Recipe

Peanut Butter Chocolate Delight

Category: Layered Desserts

1 & 1/4 cups all-purpose flour
1/2 cup chopped peanuts*
2 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
3/4 cup heavy cream
2 tablespoons granulated sugar
4 ounces cream cheese, softened
1/2 cup packed light brown sugar
1/4 cup smooth peanut butter
Double Chocolate Pudding, recipe follows
chopped chocolate, for garnish
chopped peanuts, for garnish

Make the crust:

Preheat oven to 350°.

Stir together the flour, peanuts, sugar, and salt. Add the butter and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.

Transfer the mixture to an 8- or 9-inch square pan. Press firmly and evenly into the bottom of the pan. Bake 15 to 18 minutes, or until golden brown. Set aside to cool completely.

To make the filling:

Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.

Sprinkle the granulated sugar over the cream. Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes. Set aside.

Using an electric mixer on medium speed, beat the cream cheese, brown sugar, and peanut butter until thoroughly combined and smooth. Add 1/4 cup of the whipped cream, and fold gently to combine.

Spread the peanut butter mixture evenly over the cooled crust. Set the pan in the refrigerator while you prepare the pudding.

Loosely cover and refrigerate the remaining whipped cream.

Make Double Chocolate Pudding as directed through the addition of the chocolate, butter, and vanilla. Allow the pudding to cool for about 15 minutes. Then stir again thoroughly and spread evenly on top of the chilled peanut butter layer.

Cover the pudding with plastic wrap, pressing the wrap directly onto the top surface of the pudding. Refrigerate for at least 2 hours.

Before serving, remove the plastic wrap and spread the reserved whipped cream over the top of the chilled pudding. Sprinkle with chopped chocolate and peanuts for garnish.

Notes

*I recommend either roasted or honey roasted peanuts.

Double Chocolate Pudding
1/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
4 ounces bittersweet chocolate, chopped
2 teaspoons vanilla extract
1 tablespoon unsalted butter

Place sugar, cocoa powder, cornstarch, and salt in a heavy saucepan. Stir to combine.

Place saucepan on the stovetop over medium heat. Add about 1/2 cup of milk. Whisk to combine with sugar mixture.

Gradually add remaining milk and continue cooking, whisking constantly, until the mixture begins to boil. Continue cooking for 3 to 5 minutes until mixture has thickened.

Remove pan from heat. Add chocolate, butter, and vanilla. Stir until smooth.

Transfer mixture to a medium bowl. Cover with plastic wrap, placing the wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours.

Serve with sweetened vanilla bean whipped cream, if desired.