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Peanut Butter Mousse with Chocolate-Peanut Bark

Peanut Butter Mousse with Chocolate-Peanut Bark
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Peanut Butter Mousse with Chocolate-Peanut Bark

Prep: 25 minutes plus chilling • Serves: 8

Peanut Butter Mousse

1 package (8 ounces) Best Yet® cream cheese, softened
1-1/4 cups Best Yet® creamy peanut butter
1 cup Best Yet® powdered sugar
2 tablespoons Best Yet® unsalted butter, melted
1 tablespoon Best Yet® pure vanilla extract
1-1/2 cups Best Yet® heavy cream

Chocolate-Peanut Bark

1 cup Best Yet® real semi-sweet chocolate chips
1 teaspoon vegetable oil
1/3 cup Best Yet® unsalted dry roasted peanuts
1/4 teaspoon coarse sea salt

Peanut Butter Mousse
1. In large bowl, with mixer on low speed, beat cream cheese, peanut butter, sugar, butter and vanilla extract 2 minutes; increase speed to high and beat 3 minutes or until smooth.

2. In medium bowl, with mixer on medium-low speed, beat cream 2 minutes; increase speed to high and beat 3 minutes or until medium peaks form. Fold whipped cream into peanut butter mixture just until combined. Makes about 6 cups.

Chocolate-Peanut Bark
3. Line 8-inch square baking dish with aluminum foil with overhanging sides. In medium microwave-safe bowl, heat chocolate chips and oil in microwave oven on high in 20 second increments until no lumps remain, stirring after each increment; stir in peanuts. Pour chocolate mixture into prepared dish; sprinkle with salt. Refrigerate 1 hour or until hardened.

4. Lift bark from pan with foil; break into 2-inch pieces. Makes about 16 pieces.

5. Divide mousse into small bowls; garnish with bark.

Approximate nutritional values per serving (3/4 cup mousse, 2 pieces bark):
717 Calories, 59g Fat (26g Saturated), 87mg Cholesterol, 359mg Sodium,
42g Carbohydrates, 4g Fiber, 32g Sugars, 28g Added Sugars, 14g Protein

Chef Tip:
For a fancy touch, pipe mousse into bowls using a piping bag fitted with a star tip.

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