Giant Chocolate Peanut Butter Bowl
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 487, total fat 30 G., saturated fats 14 G., proteins 11 G., carbohydrates 46 G., fiber 3 G., cholesterol 13 mg, sodium 106 mg, sugar 38 G.
Calories 487, total fat 30 G., saturated fats 14 G., proteins 11 G., carbohydrates 46 G., fiber 3 G., cholesterol 13 mg, sodium 106 mg, sugar 38 G.
This dessert is prepared in the form of a huge candy. Reese's Cup with a peanut butter filling inside a chocolate bowl. But besides the peanut butter, there's another surprise inside—a scattering of candies. Reese's PiecesTo prepare this you will need a fluted tart pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 g chopped milk chocolate (about 2.5 cups)
- 1 cup peanut butter
- 0.5 cup powdered sugar
- 1/3 cup crushed saltine crackers (about 10)
- 2 tablespoons unsalted butter at room temperature
- A pinch of coarse salt
- 1 1/2 cups coated peanut butter candies, such as Reese's Pieces
- Special equipment: tart pan with a diameter of 22 cm.
We recommend
Recipes with similar ingredients: milk chocolate, Peanut butter, crackers
Cooking the dish according to the recipe:
- Spray a tart pan with cooking spray. Melt the chocolate in a double boiler (or in a heatproof bowl set over a pan of simmering water). Keep the chocolate warm over low heat until ready to use.
- In a large bowl, combine the peanut butter, powdered sugar, graham crackers, butter, and salt. Beat with a mixer on medium speed until smooth. Fold in the peanut butter and candy.
- Pour half the chocolate into the prepared mold. Freeze for about 10 minutes to allow the chocolate to set.
- Spread the filling over the chocolate in the mold using a silicone spatula, leaving about 1 cm from the edges. Pour the remaining chocolate over the filling, spreading it over the surface so that it runs down the open edge and the filling is not visible. Place in the freezer to set for about 10 minutes. Serve at room temperature.
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