Ingredients
Crust
- 9 graham crackers, coarsley crushed
- 1/4 cup (packed) light brown sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg
- 6 tablespoons (3/4 stick) butter, melted
Filling
- 8 large egg yolks
- 12 tablespoons sugar, divided
- 1 1/2 cups whole milk
- 1 vanilla bean, split lengthwise
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1/2 teaspoon kosher salt
Topping
- 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 2 1/2 tablespoons unsalted butter
- Honeycomb (click for recipe)
- 1/4 cup roasted, salted peanuts
Description
This Over-the-top Masterpiece Sandwiches Peanut Butter Cream Between A Cookie Crust And A Tower Of Honey Candy.
Bon Appetit Magazine
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