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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 12 |
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Adapted from Martha Stewart. The classic combination of rich peanut butter and dark, delicious chocolate in this no-bake dessert evokes a favorite childhood candy, but its grown-up size and delicate texture will make your guests feel like sophisticated dinner guests. Ingredients:
1 1/4 cups graham cracker crumbs |
3 tbsp canola oil |
1/2 cup evaporated skim milk, very hot |
4 oz best-quality dark (semisweet) chocolate, chopped finely |
3/4 cup creamy peanut butter (i use low-fat, like it matters haha) |
1/2 cup light cream cheese |
1/3 cup low-fat sweetened condensed milk |
3/4 cups heavy cream |
Directions:
1. Preheat oven to 350F.
2. Combine graham crumbs and oil in a bowl, mixing with a fork to combine.
3. Press into bottom and up sides of a 9 tart pan.
4. Bake 10 minutes, cool completely.
5. Prepare an ice-water bath large enough to hold the bowl of chocolate.
6. Pour milk over bowl of chocolate and set aside to melt, about 5 minutes.
7. Stir with a whisk to combine melted chocolate and milk, then set in the ice bath.
8. Cool, whisking constantly.
9. When ganache holds it's shape, spread into the bottom of the cooled crust and place in fridge to set.
10. Combine peanut butter, cream cheese, and sweetened condensed milk with electric beaters until smooth.
11. In another bowl, whip heavy cream to soft peaks. Add whipped cream to peanut butter mixture and fold in just to incorporate.
12. Turn mixture into prepared crust and refrigerate overnight.
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