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Dark Chocolate Peanut Butter Crunches

EASE OF PREPARATION:  Easy, Moderate, Complex

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish.

When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another.

Remember words have no flavour, you have to add your own!

Dark Chocolate Peanut Butter Crunches

For the Base:

  • 16 ounces 70% dark chocolate, melted
  • 1 cup peanut butter
  • 1 cup corn syrup
  • 1 teaspoon vanilla
  • Pinch of salt
  • 8 eggs
  • 4 cups dry roasted peanuts

For the Middle Layer:

  • 2 cups peanut butter
  • 16 oz cream cheese, at room temperature
  • 1 cup brown sugar
  • 1 tablespoon vanilla
  • 1 teaspoon nutmeg

For the Topping:

  • 16 oz 70% dark chocolate
  • 1 cup 35% whipping cream

Preheat your oven to 350°.

For the Base:

Place the chocolate, peanut butter, corn syrup, vanilla and salt into the bowl of a stand-up mixer and beat until smooth with the paddle attachment.  Add the eggs, one at a time until combined and then fold in the peanuts. Pour into a large baking pan and spread out into an even layer.  Bake for 30 minutes.  Cool.

For the Middle Layer:

Beat peanut butter, cream cheese, brown sugar, vanilla and nutmeg together until smooth.  Spread over cooled base and chill.

For the Topping:

Melt the chocolate with the whipping cream and stir until it’s smooth and glossy and all the chocolate has melted.  Spread evenly over peanut butter layer and chill until set.

Yield:  4 – 8 servings