THIS DESSERT IS DANGEROUS AND HAS A LOT OF COMPONENTS. I RECOMMEND MAKING THE CARAMEL AND BUTTER CREAM THE DAY BEFORE. IT STARTS WITH A CREAM PUFF BOTTOM TOPPED WITH PEANUT BUTTER MOUSSE…A PEANUT BUTTER CUP, CARAMEL BUTTER CREAM, A SALTED CARAMEL DRIZZLE & CHOPPED PEANUT BUTTER CUPS. NEED I SAY MORE? GRAB A FORK, SPOON, OR SHOVEL AND LET’S DIG IN!
STEP ONE: MAKE CREAM PUFFS & SLICE IN HALF-I ONLY USED THE BOTTOMS. RESERVE TOPS FOR CREAM PUFFS! MMMMM!
In a pot bring the following to a boil:
1 stick butter
1 cup water
Add: 1 tsp vanilla
1c flour
Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool. Beat in 4 eggs, one at a time until smooth. Drop by T. onto parchment lined cookie sheets and bake at 400 degrees for about 45 minutes.
STEP TWO: PEANUT BUTTER MOUSSE
1 CUP SKIPPY creamy peanut butter
1 8-ounce package cream cheese, room temperature
1 cups powdered sugar
1 tablespoons vanilla extract
1 cup chilled whipping cream
Instructions:
Bring cream cheese to room temp.
Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture. CHILL AND PIPE ONTO CREAM PUFF.
STEP 3: Salted Caramel Butter Cream
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (click here)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
Step 4: Drizzle with left over caramel AND TOP WITH CHOPPED PEANUT BUTTER CUPS!
LINKING AT SALT TREE
Anonymous says
Great stuff, but what measure of butter is a ‘stick’? Just a knob, as we call it in the UK?
Anonymous says
One stick equals a half cup/4 ounces/113 grams/ or 8 tablespoons. Not sure what measure you use in UK.
Lisa @ Flour Me With Love says
This looks amazing and worth every calorie! Thanks so much for sharing at Mix it up Monday 🙂
Amber at The Musings of ALMYBNENR says
Just saw this because the Reese’s page posted it on Facebook. Looks amazing!
Is there any substitute for cream cheese? I’m a cream cheese hater lol
ClickAmericana says
It all looks fantastic — but the Salted Caramel Butter Cream on its own sounds mind-blowing. YUM!
Patrice Perkins says
A substitute for cream cheese would be mascarpone cheese…. might get pricey though!
Amber at The Musings of ALMYBNENR says
Oh man. I’m not a fan of these kinds of cheeses lol…but I’m guessing (hoping) that it can’t really be tasted with the overall cookie? In that case I’ll try the cream cheese. I don’t know when I’ll get to try this, but if it looks half as amazing as yours does, I’ll be happy! 🙂
JSlice says
Is there a healthified version of this? Like getting as close as possible to the taste using lighter ingredients? I really want to do this but I’m too much of a health freak.
Anonymous says
How many cream puffs does this recipe make?
Kate says
400 degrees for 45 minutes? Is that right??? I would think they would be burnt to a crisp…
Anonymous says
400oC or 400oF
It makes the difference
DANIELLE says
HOW MANY YOU GET VARIES BASED ON THE SIZE. YES, IT IS 400 DEGREES FAHRENHEIT. THANKS FOR CHECKING OUT THE RECIPE!
jessica says
Omg these are so sweet and so rich! Good tho! Thanks will use again when I have more to cook for than 3 lol
jessica says
Oh it made 3 dozen for more and I only cooked them for 30 Mina and they were good but they get really soft after they set for a while which is why I am assuming its 40 mins