David Burke's Frozen 'Snickers'

Staff Writer
David Burke's Frozen 'Snickers'
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
976
Calories Per Serving
Deliver Ingredients

Ingredients

For the peanut butter parfait

  • 8 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
  • 8 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
59g
91%
Sugar
92g
N/A
Saturated Fat
29g
100%
Cholesterol
187mg
62%
Protein
14g
28%
Carbs
111g
37%
Vitamin A
357µg
40%
Vitamin B12
0.3µg
4.8%
Vitamin B6
0.2mg
10.2%
Vitamin C
0.4mg
0.6%
Vitamin D
1µg
N/A
Vitamin E
4mg
18%
Vitamin K
5µg
6%
Calcium
94mg
9%
Fiber
6g
24%
Folate (food)
51µg
N/A
Folate equivalent (total)
84µg
21%
Folic acid
19µg
N/A
Iron
3mg
17%
Magnesium
119mg
30%
Monounsaturated
20g
N/A
Niacin (B3)
5mg
25%
Phosphorus
267mg
38%
Polyunsaturated
6g
N/A
Potassium
461mg
13%
Riboflavin (B2)
0.3mg
16.8%
Sodium
548mg
23%
Sugars, added
88g
N/A
Thiamin (B1)
0.2mg
12%
Trans
0.6g
N/A
Zinc
2mg
14%

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