- 10
Ingredients
- GLAZE:
- 1-1/4 cups packed dark brown sugar
- 1 cup heavy whipping cream, divided
- 3 egg yolks
- l-1/4 cups creamy peanut butter
- 6 tablespoons butter, softened
- l-1/2 cups heavy whipping cream
- 2 tablespoons butter
- 4 teaspoons dark corn syrup
- 12 ounces bittersweet chocolate, chopped 1/4 cup coarsely chopped dry roasted peanuts (or nuts of your choice or l)
Preparation
Step 1
In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over
medium heat until mixture reaches 160° 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. loaf pan with plastic wrap; set aside. In a large bowl, cream peanut butter
and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In small bowl,
beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into
prepared pan. Cover and refrigerate.
For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring
frequently. Remove from the 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 in a 15-in. x 10-in. x 1-in.
pan; place on a wire rack. Discard plastic wrap.
In microwave, warm refrigerated glaze; stir until smooth. Pour over loaf; spread with a metal
spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until
glaze is set.