David Burke's Frozen 'Snickers'

David Burke's Frozen 'Snickers'
Staff Writer
Peanut Butter
iStock/doram
Peanut Butter

Here's a whimsical weekend project for dessert lovers. It doesn't require much in the way of special equipment — just an electric mixer and a candy thermometer. If you have a Silpat, that's helpful, too, but not absolutely necessary.

30
Servings
827
Calories Per Serving
Deliver Ingredients

Ingredients

For the peanut butter parfait

  • egg yolks
  • 3/4  Cups  sugar
  • 2  Ounces  corn syrup
  • 1 1/4  leaves standard gelatin, bloomed in cold water and drained
  • 11  Ounces  peanut butter, melted in the microwave until just warm
  • 2  Cups  heavy cream, whipped to soft peaks

For the honey-roasted peanut brittle

  • 2  Cups  sugar
  • 4  Ounces  unsalted butter
  • 3  Ounces  corn syrup
  • 4  Ounces  water
  • 1  Teaspoon  baking soda
  • 2 1/2  Teaspoons  salt
  • 12  Ounces  chopped honey-roasted peanuts, plus more for serving

For the salted caramel sauce

  • 2 1/2  Cups  sugar
  • 2  Cups  heavy cream
  • 1 1/2  Tablespoon  Maldon sea salt
  • 1/2  Teaspoon  kosher salt

For the fudge brownies

  • 2  Cups  unsalted butter
  • 2  Cups  58-percent chocolate
  • 3  Cups  brown sugar
  • 3  Cups  granulated sugar
  • eggs
  • 3  Cups  all-purpose flour
  • 2  Cups  cocoa
  • 2  Teaspoons  salt

For the peanut butter chocolate glaze

  • 2  Cups  heavy cream
  • 2  Tablespoons  light corn syrup
  • 1  Pound  dark chocolate
  • 8  Ounces  peanut butter

Directions

For the peanut butter parfait

Place the yolks in the bowl of an electric stand mixer and beat on medium speed until they are thick and form a ribbon when dropped from the whisk. Leave the mixer running. Place the sugar and corn syrup in a pot and cook to 255 degrees as measured by a candy thermometer.

Pour the hot sugar slowly into the mixing egg yolks. Add the gelatin and mix to combine. Add the warm peanut butter. When the mixture cools to room temperature, fold in the whipped cream. Pour into small 3- to 4-ounce rectangular molds and freeze. Alternatively, the mixture can be poured into a muffin tin lined with plastic wrap.

For the honey-roasted peanut brittle

Combine the sugar, butter, corn syrup, and water in a medium-sized pot and bring to 300 degrees as measured by a candy thermometer. Stir in the baking soda and salt, then fold in the nuts. Spread thinly on a Silpat or parchment paper. Let cool and place in an airtight container.

For the salted caramel sauce

Place the sugar in a clean pot and cook to a dark caramel. In another pot, bring the cream to a boil. Deglaze the sugar with the hot cream. Return to a boil and then strain. Stir in the salt and let cool to room temperature.

For the fudge brownies

Preheat the oven to 350 degrees.

In a large pot, melt together the butter, chocolate, and brown sugar. Stir in the remaining ingredients. Pour into a lined baking sheet and bake until the center starts to crack and feels somewhat dry, about 30-35 minutes. Do not overbake. Let cool and cut into oblong rectangles.

For the peanut butter chocolate glaze

In a medium-sized pot, bring the cream and corn syrup to a boil. Place the chocolate and peanut butter in a bowl and pour the cream mixture over the top; let sit for a few seconds. Mix well.

Glaze the peanut butter parfait with the slightly warm peanut butter chocolate glaze. Grind up some of the peanut brittle and sprinkle around the edges. Grind up some of the brownie into a crumble. Serve with the salted caramel sauce, extra honey-roasted peanuts, and some of the brownie bits.

Nutritional Facts

Total Fat
38g
54%
Sugar
17g
19%
Saturated Fat
11g
46%
Cholesterol
17mg
6%
Carbohydrate, by difference
111g
85%
Protein
15g
33%
Vitamin A, RAE
56µg
8%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
248mg
25%
Choline, total
17mg
4%
Fiber, total dietary
13g
52%
Fluoride, F
1µg
0%
Folate, total
107µg
27%
Iron, Fe
9mg
50%
Magnesium, Mg
75mg
23%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
190mg
27%
Selenium, Se
12µg
22%
Sodium, Na
574mg
38%
Water
52g
2%
Zinc, Zn
1mg
13%