This Recipe Changes Monthly
Chocolate Peanut Butter
Use an 8 or 9 inch spring form pan ** 3 cups Planters salted peanuts
** 1/4 cup your favorite caramel
** 1/4 cup ganache
** 2 LBS Dark Chocolate Bulk Silk
** 1 cup or to taste creamy or chunky peanut butter
** 3 cups Planters salted peanuts
** 1/2 cup your favorite caramel
** 2 LBS Dark Chocolate Bulk Silk
** 1 cup or to taste creamy or chunky peanut butter
** 3 cups Planters salted peanuts
** 1/2 cup your favorite caramel
** 2 LBS Dark Chocolate Bulk Silk
** 1 cup or to taste creamy or chunky peanut butter  *Place 2 cups peanuts in a bowl with melted caramel
*Reserve 2 to 3 TBLS for your topping
*Toss peanuts in caramel just to coat and place on bottom of sprayed spring for pan in an even
layer with no holes or spaces
*Place chocolate silk and peanut butter in a bowl and microwave for approximately 2 minutes
or until chocolate and peanut butter are incorporated and almost liquid but NOT cooked
*Pour chocolate peanut butter mixture onto peanut crust in sprayed spring form pan
*Let sit at room temperature for approximately 20 to 30 minutes then cover top with peanuts
*Place in freezer for at least 4 to 6 hours depending upon the temperature of your freezer or
overnight and completely set
*Remove dessert from spring form pan and let sit at room temp for approximately 20 to 30
minutes before pressing the peanuts onto the sides to finish your dessert
*Drizzle ganache over top of dessert on peanuts
*Slice with a hot wet knife shaking the water from the knife and NEVER wiping it dry.
This should be done with every slice to insure a beautiful slice everytime
Please note that the picture
shows the dessert as a 9" pre sliced for our restaurant accounts! Bon Appetit, Phyllis Buzzini
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