Best Peanut Butter Beignets With Caramelized Bananas And Bitter Caramel Ice Cream Recipes
PEANUT BUTTER CARAMEL BARS
When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. -Lee Ann Karnowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts. , Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.
Nutrition Facts :
BITTER CARAMEL ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Frozen Dessert Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 15
Steps:
- For caramel:
- Combine sugar, 1/2 cup water, and lemon juice in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture is very dark amber (but not burned), occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes (time will vary depending on size of pan). Remove from heat; add cream (mixture will bubble vigorously). Return to medium heat and stir until any caramel bits dissolve and mixture is slightly thickened, about 4 minutes. Stir in fleur de sel. Cool.
- For custard:
- Whisk egg yolks and sugar to blend in large bowl. Bring milk, cream, and corn syrup to simmer in heavy large saucepan. Gradually whisk hot milk mixture into yolk mixture. Return mixture to saucepan. Stir over medium-low heat until slightly thickened and instant-read thermometer inserted into custard registers 175°F, about 14 minutes. Strain custard. Stir in lemon juice, vanilla, and fleur de sel.
- Whisk caramel into custard. Refrigerate until cold, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm, about 4 hours. (Can be made 1 week ahead. Keep frozen.)
- *A type of sea salt available at specialty foods stores and some supermarkets.
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