SALTED PEANUT BUTTER PIE
Provided by Damaris Phillips
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the caramel sauce: Preheat the oven to 350 degrees F.
- Line a 10-inch springform pan with parchment paper and set aside.
- Add the sugar to a heavy-bottomed saute pan over medium heat and let the sugar melt without stirring. Continue to cook until the sugar turns a deep brown color around the edges, but is still clear in some places, 3 to 4 minutes, then turn off. Stir, making sure all the sugar has melted. Slowly pour in the cream, stirring the entire time, and being careful because the sugar is very hot and will probably splatter. If the caramel sauce seizes up, just return it to the heat and stir until all the lumps dissolve. Stir in the salt and set aside to cool.
- For the crust: Add the pretzels and graham crackers to a food processor and pulse until ground. Drizzle in the melter butter and pulse to evenly coat. Transfer the pretzel mixture to a bowl and pour in 1/2 cup caramel sauce. Stir to combine and press into the bottom and 1 1/2 inches up the sides of the prepared springform pan. Bake for 10 to 12 minutes. Set aside to cool.
- For the filling: Whip the sugar and cream cheese in a stand mixer fitted with the paddle attachment until evenly combined. Add the cream and continue to whip until smooth and light. Add the peanut butter and mix until the filling is creamy and well combined. Add the filling evenly to the cooled crust.
- For the garnish: Whip the heavy cream and sugar in a stand mixer fitted with the whisk attachment until light and fluffy and the cream holds the shape of the whisk. Spoon it evenly over the filling. Refrigerate for 45 to 60 minutes or until ready to serve. Drizzle with the remaining caramel sauce and sprinkle peanuts on top just before serving.
SALTED CARAMEL APPLE SLAB PIE
Apple pie is a snap when using ready-to-bake pie crust! Salted caramel and apples are topped with a crumbly, brown sugar-oatmeal streusel and baked to perfection in this easy-to-make slab pie that is sure to be a crowd-pleaser.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In large bowl, mix 1 1/4 cups flour, the oats and brown sugar until blended. Cut in cold butter, using fork or pastry blender, until mixture is crumbly. (Do not overmix.) Set aside.
- Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Flute or crimp edges.
- In large bowl, stir Filling ingredients until well coated. Spread evenly in pan. Sprinkle streusel over top of apples.
- Bake 38 to 43 minutes or until crust and topping are golden brown and filling is bubbly. Cool at least 20 minutes before cutting. Cut into 6 rows by 4 rows. Serve with ice cream, and drizzle with additional caramel sauce.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 14 g, TransFat 0 g
SALTED PEANUT ROLLS
A Christmas gift of homemade candy is always a hit with sweet tooths. I dip these peanut rolls in chocolate, but they're yummy plain, too. -Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 7
Steps:
- Line two 15x10x1-in. pans with waxed paper. In a large bowl, beat marshmallow creme and 1 cup confectioners' sugar until blended. Knead in enough remaining confectioners' sugar until mixture is smooth and easy to handle., Divide mixture into 4 portions. Roll each portion into 1/2-in.-thick logs. Cut crosswise into 1-1/2-in. pieces; place on 1 prepared pan. Freeze until firm, about 15 minutes. Meanwhile, heat caramels and water over low heat until melted, stirring occasionally. Working with one-fourth of the logs at a time, dip in melted caramel; roll in peanuts. Place on remaining prepared pan. Repeat with remaining logs; freeze coated logs until set., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip bottom of rolls into melted chocolate; allow excess to drip off. Return to prepared pans. Refrigerate until set. Store between layers of waxed paper in an airtight container at room temperature.
Nutrition Facts : Calories 154 calories, Fat 9g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 48mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 3g protein.
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- Lightly flour a clean work surface. Unroll pie crusts and stack on top of each other. Use a rolling pin to combine crusts into a 17 x 12-inch rectangle. Roll the pastry around a rolling pin and then unroll over a rimmed 15 x 10-inch sheet pan; fit to the pan, fold under the edges and crimp. Refrigerate while preparing filling.
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