Peanut Butter Caramel Delights Recipe (with chunks of KitKat)

Peanut Butter Caramel Delights Recipe (with chunks of KitKat) – These delightful cups of decadence, feature a bottom base of crushed KitKat and roasted peanuts, salted caramel sauce, a cloud-like peanut butter filling, all topped off with a chocolate ganache sauce, whipped cream and chunks of KitKat and peanut bits.

Servings: 12

INGREDIENTS

FOR THE SALTED CARAMEL SAUCE: (OPTIONAL)*

FOR THE FILLING:

FOR THE KITKAT PEANUT BASE:

FOR TOPPING: (OPTIONAL)

FOR THE CHOCOLATE SAUCE: (OPTIONAL)***

INSTRUCTIONS

TO MAKE THE SALTED CARAMEL SAUCE:

1. Start by making the caramel sauce so it has enough time to cool. Gather all your ingredients and keep them nearby for immediate use.
2. Bring sugar and water to a boil in medium heavy-bottomed saucepan over medium-high heat. Cover the saucepan for about 1 minute; the condensation will wash down any sugar crystals that might’ve gathered on the sides, which will reduce the chance of crystallization. Cook, without stirring, swirling saucepan and brushing the sides of the pan occasionally with water, until mixture is amber-colored.
3. Remove the saucepan from the heat and immediately whisk in the butter until melted. Carefully pour in the cream and salt; it will bubble vigorously, then whisk well to combine. Return the saucepan to the heat and continue to whisk until the mixture is completely smooth and hard caramel clumps have dissolved. Transfer caramel to a bowl and allow to cool completely, at room temperature or in the fridge, before using.

TO MAKE THE PEANUT BUTTER FILLING:

1. In a medium (preferably chilled) bowl, combine the heavy whipping and 1/4 cup (29g) of the powdered sugar. Using an electric mixer fitted with the whisk attachment, beat together on medium-high speed until stiff peaks form. Set the whipped cream aside.
2. In another large bowl, and using the same electric mixer (no need to wash the beaters), beat together the cream cheese and peanut butter on medium-high speed, until well combined.
3. Add in the remaining 3/4 cup (85g) powdered sugar and continue to beat until homogenous. Mixture will not look smooth and creamy at this point, but it will smooth out once you fold in all of the whipped cream.
4. Gently fold 1/3 of the whipped cream into the peanut butter mixture. Mixture will still look broken. Continue by folding in the remaining 2/3 whipped cream, in two batches, until no streaks remain and mixture is very smooth and creamy.
5. Cover the bowl and set aside in the fridge until you prepare the KitKat and peanut base.

TO MAKE THE KITKAT AND PEANUT BASE:

1. In a food processor, pulse the KitKat fingers along with the peanuts until they resemble coarse crumbs.

TO ASSEMBLE:

1. Into glass cups the size of your choice, place 2 to 4 tablespoons of the KitKat and Peanut base.
2. Top with a drizzle of the cooled salted caramel sauce, enough to cover the base.
3. Using a piping bag fitted with a round tip, or just a spoon, pipe (or dollop) the peanut butter filling over the caramel. Repeat with the remaining cups.
4. Cover the cups with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
5. When ready to serve, top with the chocolate sauce (recipe below), followed by a dollop of whipped cream, a few pieces of cut up KitKat squares and chopped peanuts.

TO MAKE THE CHOCOLATE SAUCE:

1. Combine the chocolate and heavy whipping cream in a microwave safe bowl. Heat in the microwave for 1 minute, then whisk until the chocolate is melted and the mixture is smooth and shiny. If after 1 minute, the chocolate hasn’t melted, place back in the microwave for a few more seconds until a saucy consistency is achieved.

RECIPE NOTES

*As an alternative, you can prepare this dessert in a pie dish, or any serving vessel you prefer. Given the dessert’s rich nature, mini cups would work beautifully here..

**For a shortcut, feel free to use store-bought caramel and chocolate sauces, instead of making them from scratch. If you prefer, you can also omit them and still have one delcious-tasting dessert.

***The amount of whipped cream used to top the dessert, will vary according the size and amount of cups you use. I used 1/2 cup heavy whipping cream whipped with 1 tablespoon powdered sugar for my 10 medium sized cups. If making a full pie, or more cups, I’d recommend whipping 1 cup heavy whipping cream with 2 tablespoons powdered sugar.

Recipe by: cleobuttera.com