Peanut Butter Bomb Recipe
salted caramel • cocoa nib crust • banana cream pie ice cream
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Ingredients
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Crust
Filling
Salted Caramel Sauce
Topping
Method
Crust Preparation
- 1
Make the Crust
In a mixing bowl, combine cocoa nibs, graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until combined.
- 2
Form the Crust
Press the mixture into the bottom of a greased 9-inch pie pan. Bake at 350°F (175°C) for about 10 minutes or until set. Allow to cool.
Filling Preparation
- 3
Prepare the Filling
In a large bowl, beat together peanut butter, cream cheese, and powdered sugar until smooth. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
- 4
Combine Filling
Gently fold the whipped cream into the peanut butter mixture until no streaks remain. Pour this filling into the cooled crust and spread evenly.
Caramel Preparation
- 5
Make the Salted Caramel
In a saucepan over medium heat, melt sugar until it turns a golden brown color. Carefully add heavy cream and butter, stirring constantly until smooth. Stir in sea salt.
- 6
Cool the Caramel
Allow the caramel to cool slightly before drizzling over the peanut butter filling.
Assembly
- 7
Assemble the Dessert
Once the caramel has cooled, drizzle it over the peanut butter filling. Freeze for at least 2 hours until firm.
- 8
Serve
Slice the dessert and serve with scoops of banana cream pie ice cream on top.
