Peanutbutter Parfait is perfect also in the cold season.
The Peanutbutter Parfait is not only in the summer a refreshing great thing, it also fits great in the fall and is even in winter a welcome dessert when guests are visiting. Or you eat it alone;-)
In Germany we connect peanutbutter immediately with America and there is today widely celebrated Halloween. Therefore, I have today this recipe for you. Of course the whole thing is even after Halloween a delicious thing, whether as a dessert or just so in between.
Anyone who like the whole thing more nutty, can give additionally some chopped peanuts for the special crunch in the Parfait.
Peanutbutter Parfait - Frosty Halloween Dessert
For the Base:
- 30 g Butter
- 50 g wholemeal Butter Cookies
- 1 Tbsp. brown Sugar
For the Parfait:
- 100 ml Cream
- 100 g Cream Cheese
- 50 g Peanutbutter
- 25 g Sugar
- 1 Pinch Cinnamon
- 1 Pinch Salt
- 1 Tsp. Caramel Spread
For the Topping:
- 25 g dark Chocolate
- 25 g salted Peanuts
- 1 Tsp. Peanutbutter
Melt the butter in a saucepan, finely crumble the biscuits in the meantime. Either in a freezer bag with a rolling pin or in a food processor.
Arrange the wells of a muffin sheet with paper cases.
Mix biscuit crumbles, butter and brown sugar. Spread the mixture evenly into the paper cases and press firmly as the bottom.
Whip the cream until stiff. Mix cream cheese, peanut butter, sugar, cinnamon, salt and caramel. Carefully fold under the whipped cream.
Spread the Parfait mass among the paper cases, emphasize surface slightly smooth and put the muffin tin in the freezer.
Freeze at least 3 hours.
Chop the chocolate coarsely and melt over a hot water bath. Chop the peanuts also coarsely.
Get parfaits out of the freezer and remove the paper. Stir 1 teaspoon of peanutbutter in the chocolate and spread immediately to the Parfaits. Sprinkle with peanuts.
Serve the required Peanutbutter Parfaits, and the remaining refreeze.