Fudge sauce lasts forever. Well, maybe not forever. But, I’ve had this Chocolate Peanut Butter Fudge Sauce in my fridge since Christmas. Being that I bake all of our desserts from scratch, we haven’t really needed to use the sauce over ice cream as of late. By the spoonful, it’s fantastic. But, I wanted to put it to good use. Thus, I baked a super chocolatey tart crust, whipped some heavy cream, and drizzled in the fudge sauce. Easy peasy.
Chocolate Peanut Butter Fudge Whip Tart
Chocolate Peanut Butter Fudge Whip Tart
Crust:
1 pkg. Famous Chocolate Wafers, processed into a fine crumb
8 Tbs. butter (1 stick) melted
Preheat the oven to 375. Combine the cookie crumbs and melted butter and press into a parchment lined 6″ cheesecake pan.
Bake for 20 minutes, until aromatic and set.
Cool for 10-15 minutes.
Chocolate Peanut Butter Fudge:
1/2 cup brown sugar
1/2 cup unsweetened cocoa powder
1/2 cup smooth peanut butter
1/4 cup butter, room temperature
3/4 cup half & half
1 tsp. vanilla
1 pinch sea salt
2 cups heavy whipping cream
In a medium saucepan, combine the brown sugar, cocoa powder, peanut butter, butter, and half & half. Cook over medium-low heat, stirring constantly. Do not boil. Cook until all ingredients are combined and smooth. Remove from heat and stir in the vanilla and sea salt.
Cool the sauce for 15 to 30 minutes.
Meanwhile, whip the cold cream until stiff peaks form. Drizzle in the Chocolate Peanut Butter Fudge sauce and whip again until super stiff.
Spoon and slather the fudge whip over the cooled crust.
Chill for several hours.
Release from the pan. Slice and serve. 😋
