6 desserts to make 'peanut butter' worthy of its own food group! 🥜
Giant Peanut Butter Cup
10.5 ounces dark chocolate, divided
10.5 ounces milk chocolate, divided
2 cups smooth peanut butter
2 cups powdered sugar
1/2 cup butter, softened
Melt 7 ounces each of the dark and milk chocolate together in a large bowl over a pan of simmering water. Spoon into a tart pan, and spread evenly to ensure there is a thick layer over the base and sides. Set aside in the fridge to harden.
Whisk together the peanut butter, powdered sugar and butter, then spoon inside the chocolate tart case. Smooth the top and set aside in the fridge.
Melt the remaining chocolate together. Spread evenly over the chilled peanut butter mix, making sure you go all the way to the edges to completely encase the peanut filling with chocolate. Leave to set in the fridge for an hour, then serve in slices.
Peanut Butter-Filled Doughnuts
For the dough:
1/2 cup lukewarm milk
1 1/2 cups bread flour
1 1/4 tablespoons sugar
1 tablespoon yeast from a packet
1 3/4 cups butter, softened
2 liters sunflower oil, for frying
1/4 cup sugar, for coating
For the filling:
1 cup cream cheese
1 cup peanut butter
1 1/2 cups powdered sugar
1 3/4 cups heavy cream
1 cup of jam
In the bowl of a stand mixer, add the milk, flour, sugar, yeast and egg. Mix on medium for 8 minutes or until the dough comes together and starts to form a ball. Slowly add the butter, a teaspoon at a time, then turn the speed up to high and continue to beat for a further 5 minutes. The dough should be very elastic, smooth and glossy. Transfer the dough to a bowl and cover with plastic wrap. Leave to proof in a warm place until doubled in size, about 1 hour.
Transfer the dough to a lightly dusted surface and cut into 6 even pieces. Roll into tight buns and leave on a lightly dusted baking tray leaving plenty of space in between each one. Cover loosely with plastic wrap and leave until doubled in size.
Heat the oil in a large saucepan to 320 degrees. Using a floured scraper carefully slide the doughnuts into the hot oil in batches of 2 to 3. Cook for 2 minutes then flip them over and cook for another 2 minutes. Remove and drain on paper towels while you repeat with the remaining dough. While the doughnuts are still warm toss them in the sugar to coat, and set aside to cool before filling.
To make the filling, beat the cream cheese, peanut butter, sugar and heavy cream together until light but holding its shape. Mix the jam in and then fill a piping bag with a plain nozzle and add the filling. Make a hole in the crease of each doughnut and pipe with filling.
Peanut Butter Ice Cream
2 cups heavy cream
1 cup condensed milk
1 cup smooth peanut butter
3.5 ounces mini peanut butter cups, some chopped
Whisk the heavy cream until stiff peaks form. Add the condensed milk and peanut butter and whisk to combine. Fold through the peanut butter cups then pour the mixture into a freezable container. Leave to freeze for at least 6 hours then scoop and serve.
Peanut Butter and Caramel S’mores
8 graham crackers
4 peanut butter cups
4 heaped teaspoons caramel sauce
1 tablespoon roasted peanuts, crushed
Preheat the grill to a medium-high heat.
Place 4 of the crackers on a lined baking tray and top each with a peanut butter cup. Place under the grill and allow to heat to the point of melting. Top each with a marshmallow and return to the grill until it’s toasted and molten inside.
Spread a heaped teaspoon of salted caramel sauce on the remaining graham crackers and sprinkle with peanuts. Sandwich each of these with a peanut/marshmallow cracker. Squidge together and eat immediately.
Peanut Butter Layered Pudding
For the mousse:
1/2 cup cream cheese
1/2 cup peanut butter
1/2 cup powdered sugar
1/2 cup heavy cream
Peanut brittle / caramelized peanuts
In a medium bowl, beat together the cream cheese, peanut butter and sugar until smooth. Pour in the heavy cream and mix to combine.
Cut the chocolate cake into 3 pieces horizontally. Using a cutter the same size as your serving glasses, cut rounds of cake.
To assemble, layer the chocolate cake and peanut mousse with some chocolate sauce and crushed peanut brittle between each layer. Finish with some softly whipped heavy cream, more crushed peanut brittle, chocolate sauce and some chocolate shavings.
Peanut Butter Cheesecake
7 ounces peanut cookies
3.5 ounces digestive cookies
1/3 cup butter, melted
2 cups cream cheese
1 cup smooth peanut butter
3/4 cup powdered sugar
1 cup heavy cream
3/4 cup smooth peanut butter
2 ounces peanut cookies
Line a cake pan with wax paper and set aside.
Put the cookies in a food processor and blitz to a fine crumb. Add the melted butter and pulse together until the consistency is similar to wet sand. Pour into the cake pan and press evenly on the base. Chill in the fridge while you make the filling.
In a large bowl, beat the cream cheese with an electric mixer. Once it's smooth add the peanut butter, sugar and heavy cream. Continue to beat until everything is mixed together and the consistency is thick. Spoon on top of the cookie base and level the top with a spatula. Place in fridge for a minimum of 4 hours, or ideally overnight.
Remove from the pan and transfer to a serving plate. In a small saucepan or using a microwave, warm the peanut butter to a pouring consistency then pour over the cheesecake. Finish with a crumble of peanut cookies on top.