Ingredients
Serves:15-20
Crustless Cheesecake portion:
30 mini peanut butter cups, each one quartered
2 sticks (16 tbsp) softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder
1 tbsp lemon juice
Caramel for cake layers:
2-14 oz cans of sweetened condensed milk
10 tbsp. butter
80 caramels
Scant cup of salted peanut halves
Chocolate cake portion:
1 3/4 cup all purpose flour
2 cups sugar
3/4 cups cocoa powder, unsweetened
2 tsp. baking powder
1 tsp salt
1 cup buttermilk
1/2 cup canola oil (or other vegetable oil)
2 eggs
1 tsp. vanilla extract
1 cup of coffee - must be hot!
Chocolate ganache frosting:
13 oz. or 1 2/3 cup semisweet chocolate chips
1 1/2 cups heavy cream
1/2 tbsp. corn syrup
Chocolate curls:
1 1/2 cups chocolate chips -semisweet
Peanut Butter Frosting and Garnish:
2/3 cup creamy peanut butter
8 tbsp butter, softened
1 cup confectioners' sugar
9 mini peanut butter cups
Preparation
