Valley Peanut Butter Cup Recipe
Peanut Butter Mousse, Chocolate Pot de Créme, Butterfinger Cookie Crumble, House Peanut Brittle
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Ingredients
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Peanut Butter Mousse
Chocolate Pot de Créme
Butterfinger Cookie Crumble
House Peanut Brittle
Method
Peanut Butter Mousse
Prepare the Mousse
In a mixing bowl, beat the cream cheese until smooth. Add the peanut butter and powdered sugar, mixing until fully combined. Gently fold in the whipped cream until no streaks remain. Refrigerate for at least 2 hours.
Chocolate Pot de Créme
Make the Pot de Créme
Melt dark chocolate with heavy cream in a saucepan over low heat. Once melted, whisk in eggs, vanilla extract, and sugar until combined. Pour into small ramekins and refrigerate for at least 4 hours, or until set.
Preheat the oven to 350°F (175°C). In a bowl, cream together butter and brown sugar. Add flour, baking soda, and salt, mixing until crumbly. Crush Butterfinger bars and fold them into the mixture. Spread on a baking sheet and bake for 10-12 minutes until golden. Let cool and break into crumbles.
House Peanut Brittle
Make the Brittle
In a saucepan, combine sugar and corn syrup. Cook over medium heat until the sugar dissolves. Stir in peanuts and continue cooking until golden brown. Remove from heat and stir in butter and baking soda. Pour onto a greased baking sheet and let cool completely before breaking into pieces.