Chocolate Peanut Butter Dessert

The hubby and I wanted to make a dessert when we had the missionaries of for dinner a while back. We bought a new Taste of Home cookbook. We figured this would be a great opportunity to try out something new from the cookbook. When we we were flipping through the book we noticed this chocolate peanut butter dessert. Our first thought was that it looked like a giant Butterfinger. It actually was more like eating a giant peanut buttercup. Basically, it was delicious. It was fairly easy to make, but it takes time to make with all the time it needs to set so you have to start it a day before you need it.

Chocolate Peanut Butter Dessert


Filling

• 1 1/4 cups brown sugar
• 1 cup heavy whipping cream
• 6 tablespoons butter, softened
• 3 egg yolks
• 1 /4 cups creamy peanut butter

Glaze

• 1 1/2 cups heavy whipping cream
• 2 tablespoons butter
• 4 tablespoons corn syrup
• 12 oz bittersweet chocolate. chopped
• 1/4 cup chopped dry roasted peanuts

In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened.

Line an 8-in. x 4-in. loaf pan with plastic wrap; set aside. In a large bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In small bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate.

For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently. Remove from the heat. Add chocolate; whisk until smooth. Set aside 1/3 cup glaze to cool. Place remaining glaze in a microwave-safe bowl; cover and refrigerate overnight. Spread cooled glaze over loaf; cover and freeze overnight.

Using plastic wrap, lift loaf out of pan. Place chocolate side down in a 15-in. x 10-in. x 1-in. pan; place on a wire rack. Discard plastic wrap.

In microwave, warm refrigerated glaze; stir until smooth. Pour over loaf; spread with a metal spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until glaze is set.