When I was younger and did not regularly take my medication to regulate some of my symptoms from PCOS, I would get these insatiable cravings for chocolate. I remember my first Christmas I stayed in England and didn’t go back to the US was a particularly bad time for me craving-wise. At the time I was working a very hectic, but incredibly high paying job during the break that forced me to travel all around the city like a madwoman. Often, I was up at around 6 or 7 in the morning to get ready, went out to eat for breakfast (probably my favorite part of the job was that I could afford to eat out a lot), and I wouldn’t get home until around 2am most nights. I would often have to go all the way to Snaresbrook and a few hours later be in Rickmansworth (they were on complete opposite ends of the city). It was hellish, but like I said, the money was awesome (We’re talking like £500 a day).
Since I was a bit of a tight wad with my money and preferred to spend it on food instead of travel, I would always take the tube or bus instead of splurging on a cab (which was something I did get in trouble over a few times), I would usually end up having lunch at some shop in one of the stations. During one of my chocolate crazes, I was trying to hunt down a place that had something chocolaty and decadent. Eventually I ran into a place called Crussh (you know, the one where I discovered the amazingness that is the detox cactus smoothie). They had these raw chocolate peanut butter bars that were possibly the best thing I’ve had in my life.
Of course, what I have for you today is not exactly healthy like that raw bar was. Okay, so it’s probably the complete antithesis of health, but it is no bake and that’s kiiiiinda the same, right?
There’s a bit of stove action going on, but it’s really not that bad and you can make it well ahead of time if you want. Plus, we are making my favorite Bailey’s hot fudge sauce which is freaking amazing. And not just cause you can drink some Bailey’s while you cook. (But you can, and I even recommend having at least a small glass. We don’t do any judging around these parts.)
After that you just mix, layer, chill, and eat.
Snickers + no bake peanut butter cheesecake + Bailey’s hot fudge cause + caramel = utter happiness.
- 1 (8 oz) package cream cheese, room temperature
- ¾ cup creamy peanut butter
- ⅓ cup sour cream or plain yogurt
- ¾ cup - 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cup unsalted roasted peanuts
- ¾ cup caramel sauce (see below for recipe)
- 1 bag Snickers bites
- ½ cup Bailey's Hot Fudge Sauce
- Whipped cream
- Mix together the cream cheese, peanut butter, sour cream, sugar, and vanilla extract together until light and creamy. Scrape down the sides and bottom of bowl as needed so everything is well-incorporated.
- In a separate bowl, mix together the peanuts and caramel sauce, set aside.
- Roughly chop the Snickers bites.
- In small cups or any containers you desire, layer the peanut butter cheesecake, caramel peanuts, snickers, and Bailey's hot fudge. I did two layers in this order: Snickers bites, cheesecake, peanuts, hot fudge sauce.
- Top with whipped cream, more Bailey's sauce and Snickers pieces.
- 1 cup granulated sugar
- ¼ cup water
- ¾ cup heavy whipping cream
- 4 tablespoons unsalted butter
- in a medium saucepan, add the sugar in one pile. Slowly pour the water over the sugar. Do not mix.
- Heat the sugar on medium high until it melts and starts bubbling. Use a wet pastry brush to brush away any sugar crystals that stick to the side of the pot. .
- Once the mixture is melted and begins to turn a light amber color, turn off the heat and remove the pot. Slowly add the whipping cream and mix well. If parts of the mixture go solid, put the pot over the residual heat on the stove to melt. Slowly mix in the butter.
- Store in an air tight container in the refrigerator. Reheat as needed prior to use.