Hooray! Another heavenly peanut butter dessert!
I'm feeling in a bit of a baking rut; I'm kind of sick of baking mass quantities of the same old things, kind of sick of getting up early to do it.
I take my job very seriously, and I'm used to receiving praise for it. I love watching customers approach the dessert case with wide eyes, clutching their friend's arm and gasping "look...just look at all that..." I love when they find out I'm the baker and they sigh "I just love your desserts!"
Buuut, recently I heard about some customer complaints, and I have no idea what could have gone wrong. It makes me feel extremely insecure. I'm going in to bake in the morning and I'm actually nervous. I'm an approval suck, it's true. It's funny how one bad comment can wipe out the memory of all the good ones. That's true about everything in life, I suppose.
Anyway, this weekend is the Holiday Market downtown (8th st and Reynolds) from 12-6 and it should be good. Santa will be there and live Christmas trees and FREE chik-fil-a sandwiches. I'll be there with loads of good bread and baked goods like sourdough, ciabatta, rosemary, black olive, mediterranean stuffed loaf, bleu cheese stuffed loaf, cinnamon rolls, brownies, oat fudge bars and more! If you're in the Augusta area, make sure to stop by.
Now, on to this luscious snickers pie, which is a winner guaranteed to improve any bad baking day. There's several steps but they're not hard and the result is phenomenal.
Snickers Pie, Adapted from Martha Steward
1 9-in springform pan.
about 2 cups finely ground oreos (a food processor does the job in a jiffy, but you can also crush the cookies in a heavy duty ziplock bag with a blunt object like a rolling pin)
3/4-1 stick melted butter
1 1/4 cup sugar
1/4 cup water
3/4 cup heavy cream
1/4 cup sour cream or 1/2 stick butter
1 cup roasted salted peanuts
Peanut Butter Mousse:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 1/4 cup smooth peanut butter
1/2 t vanilla
1 cup heavy cream, whipped into medium-stiff peaks
Chocolate Ganache Layer
8 oz semi-sweet chocolate
1 cup heavy cream
1. Make the Oreo Crust. Heat the oven to 350 degrees. Combine the ground Oreos with the butter and press the mixture onto the bottom and sides of the springform pan. I like to use the side of a measuring cup to do this. Use your fingers if necessary. Bake the crust for 10 minutes so its nice and crispy. Remove from oven and let cool.
2. Make the Caramel. Combine the water and sugar in a saucepan and heat it over medium-high heat on the stove. It will take about 10 minutes to turn amber, but watch it carefully, swirling the pan occasionally, because it can burn easily. Remove from heat once a dark amber color and carefully whisk in the 3/4 cup heavy cream. It will bubble and steam and be very hot, so watch your hands. If there are any caramel lumps, reheat the caramel until smooth. Whisk in the sour cream or butter. Transfer to a heat proof bowl and cool, about 45 minutes. Once the caramel is fairly cool, fold in the 1 cup of peanuts. Spread the mixture evenly in the bottom of the oreo crust. Refrigerate while you make the Peanut Butter Mousse.
3. Make the Peanut Butter Mousse. In a stand mixer or with a hand held mixer, beat the cream cheese until smooth. Add the 1/2 cup powdered sugar and beat until smooth. Add the 1 1/4 cup Peanut Butter and the vanilla and beat until smooth.
Whip the 1 cup heavy cream in a clean bowl until medium-stiff peaks form, and then fold 1/3 the whipped cream into the Peanut Butter mixture to lighten it. Fold the rest of the whipped cream into the Peanut Butter in two additions.
4. Spread the Peanut Butter Mousse evenly on top of the caramel layer, taking care that the two don't mix. Refrigerate for 30 minutes.
5. Make the Chocolate Ganache. Pour the final 1 cup heavy cream into a microwave safe container and microwave for about 40 seconds, depending on your microwave. You can also heat it on the stop until bubbly around the edges. Dump the 8 oz chocolate into the hot cream (or pour the cream over the chocolate) and let sit for 1 minute to melt. Whisk until smooth. Pour the Chocolate Ganache over the peanut butter mousse and spread evenly.
Refrigerate a final 30-45 minutes and you're done! Slice and enjoy!