Coffee and peanut butter might not have been a match you would have made in your head, but I always wanted to try it in a dessert and this was amazing. The photo shoot team told me I better get the message across about how good it is!
Coffee Peanut Butter Sheet Pan Dessert
Recipe By Chanie Nayman
- Cooking and Prep: 1 h 20 m
- Serves: 20
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Contains:
Ingredients (8)
Crust
Ice Cream
Chocolate Peanut Butter Topping
Start Cooking
Prepare the Sheet Pan Dessert
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Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Place the sandwich cookies and margarine into the bowl of a food processor, and pulse until fully ground. (Alternatively, you can place the cookies and margarine in a ziplock bag, and roll over it with a heavy-weight rolling pin.) Press onto a baking sheet lined with Gefen Easy Baking Parchment baking sheet, and bake for 15 minutes. Allow to cool.
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Allow ice cream to melt slightly, and fold dissolved coffee into it. Spread ice cream over cooled crust. Place in freezer to set.
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To make the ganache topping, heat chocolate, peanut butter, and parve cream in a double boiler until chocolate is melted and ingredients are combined. Remove from heat and allow to cool to room temperature, stirring occasionally.
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Pour ganache evenly over the ice cream layer. (An offset spatula works well.)
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Top with nut crunch.
Credits
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
.jpg "Paleo Pie Crust")
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