First make crust with Graham Crackers Crumbs, butter and peanut butter and mash in milk chocolate chips.. (can add nuts if desire)
Second.. slightly melt ice cream just enough in microwave so that you can mold it into your pie. Put a piece of waxed paper over top and freeze in freezer while you make ganache
to make your chocolate peanut butter ganache
you must get a block (5 1/2 oz) of semi sweet baking chocolate and cut up…
Add chocolate to a glass bowl over top simmering water on stovetop
then add1/2 cup heavy whipping cream, and 1 1/2 tbsp dark corn syrup and a pinch of salt.
whisk over simmering heat until chocolate is melted and smooth.. add 1/3 cup milk choc chips. keep whisking
Remove from heat and add vanilla (3/4 tsp)
Cool Ganache at room temp or like I did to hurry it up in a glass bowl with ice surrounding it
(at this point you have Chocolate Ganache..thin like it is now is used to glaze certain desserts and to get it thick you would let it set for an hour and whisk again … but we are making PEANUT BUTTER GANACHE so ….. now you transfer it to your mixing bowl.
add a heaping spoon of peanut butter and whip…. I guess about 1/3 cup.. not sure
THEN….. take out your pie from the freezer
and spread your ganache over top
now take about 3-4 reese cups and chop up for garnish and top with caramel
pop back in the freezer before serving
If you enjoyed this article, please consider sharing it!
