You got chocolate in my peanut butter!
You got peanut butter on my chocolate!
For those that don't know, Reese's made a thousand (it seems) variations on this theme.
Everyone from my generation has seen a version of this commercial. And they're right, some things really do pair well together. Even bring out the best in one another.
The BF and I have never been die hard peanut butter fans. I didn't grow up with PB&J sandwiches and hated all things peanuty, while he was...what's the phrase? [Ed. note: Psychotically nonplussed.]
I have since learned the error of my ways. Peanut butter and chocolate is to die for, and this tart is like a giant Reese's Peanut Butter Cup in pie form–only way better.
I first made this last year and was shocked at how good it turned out. Silky, creamy, decadent. The BF even loved it, which of course is something I always aim for. Now, it's a go-to for parties, celebrations, catering events, and lo and behold, I keep getting invited back whenever I bring it!
If you have a peanut butter lover in your life, make this for them (or for you). You won't be sorry.
You can even make individual parfaits out of this recipe. Place crumbled cookie crust on bottom of your chosen vessel. Spoon the peanut butter filling over the crumbled cookie. Top with ganache and chopped peanuts. See photo below.
Adapted from: Jenn Segal, Once Upon a Chef
Number of Servings: 10
Chocolate Tart Crust
Chocolate Tart Crust
Scotcheroos. Rice Krispies treats. Never appealed to me. Never had one as a kid or adult. We did not have them in our house growing up, and honestly (if you've read the Chocolate Pavlova post www.moveablefeast.me/blog/chocolate-pavlova-with-berries), you'd know that if I'd been offered one, I would have politely declined. I detested crunch, cereal, peanut butter, butterscotch, marshmallows, nuts, and cloyingly sweet treats. Just wasn't into desserts, and no, my mother did not know how this happened.
That said, am not sure of the exact date, but at some point in my mid-forties I developed a slight sweet tooth. And this Rice-Krispies-treat variant is quite addicting.
What makes this variant different from traditional Rice Krispies treats? For starters, I used Whole Foods 365 brand Everyday Value Organic Brown Rice Crisps Cereal (Kellog's makes one too), making this gluten free. Also, there's no marshmallows, butter, corn syrup (brown rice syrup was used instead), or granulated/refined sugar (maple syrup filled that role). This does not make these healthy by any stretch, sugar is sugar–but I happen to think they taste better, a little less sweet and slightly nuttier.
They make a great alternative to cupcakes for back-to-school activities, as well as adult tail-gaters and date-day matinees (they hold up well in the movie purse). Oh, and did I mention they took five minutes to make, no bake, and my BF has asked, "When are you making these again?"
[Ed. note: The BF would like to thank Mike Cosgrove and the rest of Alien Ant Farm for being such gracious hosts to me in my previous life as a writer interviewing musicians. Dig the press-advance copy of ANThology. To this day I wonder if Annie is okay.]
Adapted from: Pinch of Yum
Number of servings: 12-20 squares (depending on how small/large you cut the bars)
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.