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Peanut Butter Brulee


1 Crème Brulee Cheeseball & Dessert Mix
6 Tbs butter
9 Tbs graham cracker crumbs
1 cup mini semi-sweet chocolate chips
1/2 cup peanut butter
2 cups heavy whipping cream


In the bottom of six ramekins or custard cups, melt 1 Tbsp. butter.  Add 1 1/2 Tbs graham cracker crumbs.  Top with 2 Tbs chocolate chips.  Set aside.

In a medium saucepan over medium heat, combine Creme Brulee Cheeseball Mix, heavy whipping cream, and peanut butter.  Stir constantly until mixture just starts to come to a boil.  Remove from stove and spoon into cups.  Mixture will be thin.

Refrigerate for 1-2 hours.  Sprinkle the top of each dessert with Sugar Topping.  Caramelize with a kitchen torch or very carefully under the broiler.  Top with remaining chocolate chips while still hot.  Serve immediately.  Makes 6 servings.