Thanks so much for sharing this year's chocolate blog journey with me and all best wishes for a wonderful New Year. In addition, please let me know some of your favorite chocolate recipes and perhaps they will find their way into next year's roundup. Now, on to this week's post:
Quick - raise your hand if you like peanut butter cup candy. So do I, although the darker the chocolate the better. Which is why this Giant Peanut Butter Cup Recipe attracted me for my final 2023 chocolate blog entry.
That said, this is an incredibly rich dessert, even for a chocoholic. And there's no way I would cut only four portions when serving. Instead, I'm thinking a minimum of 10-12 servings.
Perhaps that will make it the perfect size for your New Year gathering (s) !
Waxed paper (V.O.E.; see below: I used parchment paper.)
Sifter (V.O.E. : I don't own a sifter so substituted a sieve and spoon)
Double boiler, or microwave safe bowl, to melt chocolate
Large mixing bowl
Large measuring cup
Large mixing spoon
Above: A sieve and spoon stood in for a sifter as I made this recipe.
Above: Mixing the peanut butter, butter and confectioners sugar was surprisingly easy.
Above: V.O.E.: The recipe suggested lining the base of the pan with wax paper and then removing the initial chocolate layer from the tart pan after it solidified. I couldn't get a hold of the wax paper's upper edge to remove the initial chocolate layer so I 'fudged' this step by spreading the peanut butter mixture directly on top without removing it. Next time I will likely line the bottom AND sides of this tart pan with foil, instead, for better leverage.
Above and below: Spreading and chilling the final chocolate layer.
This thoroughly decadent dessert has a smooth, dark chocolate surface that is slightly crunchy when cut directly after removing it from the fridge. A good reason to let it reach room temperature before cutting and serving - if you can wait that long!!
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