Chocolate Peanut Butter Stacks is one of the most popular post (coincidentally, my very first) here at Baked Bree. I am so happy to be able to share with you this yummy recipe, that perfectly mixes chocolate, peanut butter and caramel together.
This post is to celebrate the one year anniversary of BakedBree. The first recipe I ever published on BakbedBree was my delightful peanut butter pie. I was originally playing around on my laptop and found that I had put some pictures from the previous week on there and they were of my peanut butter pie. On a whim, I decided to start a food blog. It was as simple as that. A few hours later, I had a domain name, WordPress up and running, and my Peanut Butter Pie post was published. And that is how Baked Bree was born.
If I had only known on that February evening how this little blog would change my life, I would not have believed you. I never in a million years thought that anyone would read it. I thought maybe my mom and perhaps a handful of friends. But I never imagined that it would afford me so many new friends and opportunities. I cannot even begin to tell you how grateful I am for you. Thank you for reading and leaving me comments and sending me emails. I love it. Every single one.
Chocolate Peanut Butter Stacks Ingredients
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 sticks room temperature butter
- 2/3 powdered sugar
- 1 egg yolk
- 3/4 sea salt
- 1 teaspoon vanilla
- peanut butter pie filling
- caramel sauce
- salted and roasted peanuts
How to Make – The Steps
Step 1: Sift together the flour and cocoa powder. Set aside.
Step 2: Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolk, sea salt, and vanilla.
Step 3: Add the flour mixture in 3 additions.
Step 4: Separate the dough into two and roll it into a log shape. Wrap the dough in parchment or plastic wrap. Refrigerate for at least 4 hours, preferably overnight.
Step 5: Slice the cookies and bake on a parchment-lined baking sheet. Place the cookies in a preheated 350-degree oven for about 12 minutes. Cool on a rack.
Step 6: I put the peanut butter pie filling in a piping bag fitted with a large round tip. I put a teeny bit of filling on the plate so that it acts like glue and the cookies will not move around on the plate. Place a cookie on top and pipe some filling. Do this again. You should have 2 layers of filling and 3 cookies.
Step 7: Drizzle caramel sauce over the top and sprinkle with peanuts.
Make a wish.
How to Store the Chocolate Peanut Butter Stack
I think it is better to eat the stack quickly after you have made it as the peanut butter filling will start to become watery. But you can prepare the chocolate cookie ahead
Chocolate Peanut Butter Stacks
Ingredients
- Chocolate Shortbread Cookie adapted from Dorie
- 1 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 2 sticks room temperature butter
- 2/3 powdered sugar
- 1 egg yolk
- 3/4 sea salt
- 1 teaspoon vanilla
- peanut butter pie filling
- caramel sauce
- salted and roasted peanuts
Instructions
- Sift together the flour and cocoa powder. Set aside.
- Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolk, sea salt, and vanilla.
- Add the flour mixture in 3 additions.
- Separate the dough into two and roll into a log shape. Wrap the dough in parchment or plastic wrap. Refrigerate for at least 4 hours, preferably overnight.
- Slice the cookies and bake on a parchment lined baking sheet. Place the cookies in a preheated 350 degree oven for about 12 minutes. Cool on a rack.
- I put the peanut butter pie filling in a piping bag fitted with a large round tip. I put a teeny bit of filling on the plate so that it acts as glue and the cookies will not move around on the plate. Place a cookie on top and pipe some filling. Do this again. You should have 2 layers of filling and 3 cookies.
- Drizzle caramel sauce over the top and sprinkle with peanuts.
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