Remember when I blogged about how Justin's peanut butter cups were maybe the best peanut butter cups ever?
I know. You're probably rolling your eyes right now.
Really Katie, you're saying to yourself. You're blogging about chocolate and peanut butter AGAIN? What about it?
Well... I just had a Nectar Nugget Dark Chocolate Peanut Butter Cup, and I think I'm in love.
Yes. Really. And they inspired this delicious dessert that's in my freezer right now.
More chocolate peanut butter? Is that even healthy?
Of course. It's filled with protein. I'm not sure what it is I love about it, but I just can't help myself.
But Katie, the farmers' markets are filled with beautiful fresh fruit right now. This week there were raspberries, strawberries, blueberries, cherries, and grapes will be back soon.
I should be cooking with all of those while I can, I know.
You can have chocolate peanut butter anytime.
But it's all I want! It's the sweet I crave above all others.
Another chocolate peanut butter recipe? Is it any different than the COUNTLESS others you've already posted?
It is! It is! This one has very little chocolate, a huge layer of creamy peanut butter, a crunchy and salty pretzel crust and it's chilled. Perfect for summer.
Ok, ok Katie, I get it, you're saying. Is there a slice for me?
Yes, yes there is. Come over soon and you can have some.
Chocolate Peanut Butter Pie with a Pretzel Crust
recipe adapted from Tidy Mom and Baked: New Frontiers in Baking
3 cups pretzels, lightly crushed (I crushed them in my hands and then measured them)
6 tablespoons unsalted butter, melted
1/4 cup dark brown sugar, packed
Chocolate Peanut Butter Pie:
1 cup semisweet chocolate chips
8 ounces cream cheese, at room temperature
1 cup creamy peanut butter
2 tablespoons pure vanilla extract
3/4 cup dark brown sugar, packed
1 1/2 cups heavy cream
Hot Fudge Sauce:
6 ounces milk chocolate, chopped
6 ounces semi-sweet chocolate, chopped
1 cup heavy cream
1/4 cup light corn syrup
Prepare the crust: Preheat the oven to 350 degrees. In a food processor, combine pretzels, butter and brown sugar, and pulse until fine crumbs form. Pat into a 10-inch tart pan. Bake for 10 to 12 minutes, until the crust just begins to brown. Remove from the oven, and set aside to cool completely. Refrigerate.
Prepare the pie: Melt 1 cup semisweet chocolate chips in the microwave, stirring every 30 seconds until the chips are melted. Drizzle over the bottom of the crust. Return to the refrigerate to harden.
In a large bowl, beat cream cheese, peanut butter, vanilla and brown sugar on medium speed until smooth and creamy. Set aside.
In a medium bowl, using a whisk attachment, beat the heavy cream until soft peaks form. Fold the heavy cream gently into the peanut butter mixture using a rubber spatula, folding until fully combined.
Spread the mixture evenly in the pie crust, and transfer to the freezer. Freeze for at least 4 hours. Cover, and freeze for up to three days.
Prepare the hot fudge sauce: Place the milk chocolate and semi-sweet chocolate chips in a heat-proof bowl. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Mix in 1/4 cup light corn syrup, and then remove the cream from the heat. Pour it immediately over the chocolate chips, and let the mixture sit for 2 minutes.
Using a wire whisk, start in the center of the mixture and whisk well, moving from the center of the bowl out to the edges, until the chocolate is fully melted and well combined with the cream. Transfer to a container, and allow the hot fudge to cool.
Reheat the hot fudge sauce in the microwave or on the stove top over low heat before using.
Cut a large slice of the pie (straight from the freezer). Let it sit for a few minutes to soften a bit, and top with three generous spoonfuls of the hot chocolate sauce.