• Cooking Time:
  • Servings: 10 to 12
  • Preparation Time:


I discovered this recipe in a magazine. It is a lot of work but if you enjoy peanut butter flavored desserts it is well worth the time spent making it. Enjoy!


  • 1-1/4 cups packed dark broen sugar
  • 1 cup heavy whipping cream - divided
  • 3 egg yolks
  • 1-1/4 cups creamy peanut butter
  • 6 tablespoons butter - softened
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons butter
  • 4 teaspoons dark corn syrup
  • 12 squares 1 ounce each bittersweet chocolate - chopped
  • 1/4 cup coarsly chopped dry roasted peanuts


  • In a small saucepan combine the brown sugar, 1/2 cup cream and yolks.
  • Cook and stir over medium heat until mixture reaches 160 deg. and is thick enough to coat the back of a metal spoon.
  • Cover and refrigerate for 3 hours or until thickened.
  • Line an 8-in. x 4-in. x 2-in. loaf pan with plastic wrap; set aside.
  • In a large mixing bowl, cream peanut butter and butter until light and fluffy.
  • Add brown sugar mixture; beat until smooth.
  • In a small bowl beat remaining cream until stiff peaks form.
  • Fold into peanut butter mixture. Spoon into pan. Cover and refrigerate.
  • For the glaze; in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently.
  • remove from heat; add chocolate, whisk until smooth, set aside 1/3 cup glaze to cool.
  • Place remaining glaze in a microwave safe bowl, cover and refrigerate overnight.
  • Spread cooled glaze over loaf, cover and freeze overnight.
  • Using plastic wrap , lift loaf out of pan.
  • Place chocolate side down on a wire rack in a 15-in. x 10-in. x 1 in. pan.
  • Discard plastic wrap.
  • In microwave, warm refrigerated glaze, stir until smooth.
  • Pour ovre loaf using spatula to completely cover top and sides.
  • Sprinkle with peanuts, freeze until set.

Categories: Dessert  Mousse  Pudding 
© 2006-2017 BakeSpace, Inc. All Rights Reserved