Melted Chocolate Running from a Whisk
Melted Chocolate Running
from a Whisk
Photographic Print

Zogbaum, Armin
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La Belle Cuisine - More Chocolate Treats

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"I got to thinking about relationships and partial lobotomies.
Two seemingly different ideas that might just be perfect together -
like chocolate and peanut butter.”

~ Carrie, in 'Sex and the City

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Chocolat Au Lait Fuchard
Chocolat Au Lait Suchard
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Chocolate au Lait
Chocolate au Lait
Johanna Kriesel
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Chocolate Bar with Peanuts
Chocolate Bar
with Peanuts
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Rogers, Chris
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Kamp, Eric
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"All I really need is love, but a little chocolate
now and then doesn't hurt!"

~ Lucy Van Pelt, in 'Peanuts'
by Charles M. Schulz


La Belle Cuisine


Peanut Butter Cheese Cake Minis

Food Network
Recipe courtesy Paula Deen



1 1/2 cups graham cracker crumbs

4 tablespoons sugar

1/4 cup (1/2 stick) butter, melted

12 bite-size peanut butter cups


2 (8-ounce) packages cream cheese,
at room temperature

1 cup sugar

1/4 cup all-purpose flour

1 teaspoon pure vanilla extract
or almond extract

2 eggs

Preheat oven to 350 degrees F. Place a paper cupcake liner in each
cup of a standard muffin pan.

To make crust, in a bowl, combine graham cracker crumbs, sugar and melted butter until crumbs are moistened. Press crust into bottom of
each muffin cup. Put 1 peanut butter cup into the center of each crust.

Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla, beating well. Add eggs, 1 at a time, beating well after
each addition. Spoon cream cheese mixture over peanut butter cups and
graham cracker crusts.

Bake until just set, about 20 minutes. Allow to cool completely before serving. Yield: 12 cakes


Double-Chocolate Peanut Butter Pie
Food & Wine February, 2006, Vitaly Paley
Food & Wine - One Year Subscription  


This incredibly chocolaty and creamy quick-bake pie is
Paley's grown-up version
of a Reese's Peanut Butter Cup.


Chocolate Crust:

4 ounces semisweet chocolate, chopped (1/2 cup)

1/2 stick unsalted butter, cut into tablespoons

8 ounces chocolate wafer cookies (from a
9-ounce package), finely ground (2 cups)

Peanut Butter Filling:

8 ounces cream cheese, softened (1 cup)

1 cup chunky peanut butter

1/2 cup sugar

2 teaspoons pure vanilla extract

1 cup well-chilled heavy cream

3/4 cup salted roasted peanuts, chopped

Kosher salt


Chocolate Topping:

4 ounces semisweet chocolate, chopped (1/2 cup)

1/2 cup heavy cream


Make the chocolate crust: Preheat the oven to 375 degrees F. In a medium glass bowl, combine the chocolate and butter and microwave
at high power in 20-second intervals until the chocolate is melted. Stir
well, then stir in the cookie crumbs. Press the cookie crumbs over the
bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake
the crust for 10 minutes, or until set; the crust will continue to firm up
as it cools.

Meanwhile, make the peanut butter filling: In a large bowl, using
a handheld electric mixer, beat the cream cheese with the peanut butter,
sugar and vanilla extract until blended. In another large bowl, using the
same beaters, whip the chilled cream until firm. Fold one-third of the
whipped cream into the peanut butter mixture to loosen it, then fold
in the remaining whipped cream and 1/2 cup of the chopped peanuts.
Spoon the filling into the crust, smoothing the surface. Sprinkle lightly
with salt and refrigerate until set, about 3 hours.

Make the chocolate topping: In a medium glass bowl, combine the
chocolate with the heavy cream and microwave at high power in 20-
second intervals until the chocolate is melted and the cream is hot.
Stir the chocolate topping until blended, then let cool to barely
warm, stirring occasionally.

Spread the chocolate topping over the peanut butter filling and
refrigerate until just firm, about 15 minutes. Sprinkle the remaining
1/4 cup of chopped peanuts around the edge of the pie. Carefully
run a thin knife around the pie crust to loosen it, then remove the
springform ring. Using a sharp knife, cut the pie into wedges. Run
the knife under hot water and dry it between each cut.

Make Ahead The pie can be covered and refrigerated overnight.
Garnish with the chopped peanuts before serving. Serve the pie
chilled or slightly cooler than room temperature.

But wait... there's more!

Featured Archive Recipes:
Chocolate Bundt Cakes with
Peanut Butter Filling

Chocolate Chip Peanut Butter Bars
Chocolate Peanut Butter Chip Bars
Chocolate Peanut Butter Volcanoes
Chocolate Peanut Chunky Cookies
Chocolate Macadamia Peanut Butter
Chip Cookies

Chocolate and Peanut Butter Coupe
Double Chocolate Peanut Butter
Icebox Cookies

Fudgy Peanut Butter Cup
Brownies (Chocolatier)

Old-Fashioned Peanut Butter Cake
Topped with Chocolate

Peanut Butter Chocolate Chip Breads
Peanut Butter-Chocolate Torte with
Strawberry Sauce

Peanut Butter Cookies with Ganache!
Peanut Butter Kiss Cookies
Peanut Butter Pie with Fudge Topping
Peanut Butter Sandwiches

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