A cake for 2 celebrations 🎉 A 30th/Post elopement party 🎂 4 tier rustic/naked cake style. Two tiers in chocolate buttermilk cake and two tiers in coconut cake. Decorated with a vanilla bean cream cheese buttercream, and fresh fruit and flowers. The larger chocolate tier also has morello cherries in the filling 🍫🍒🍓🍰 The cake topper is a custom wooden topper. #celebrationcake#30thbirthday#friendsweddingreception#love
Are you fan of Reese's chocolate and planning to make your own chocolate peanut bar during this holiday? You could try this recipe. No bake, no oven, delicious guaranteed! 😘😍 I made this 2 years ago 🙈🙈🙈 original recipe from @homecookingadventure thank you for the recipe 🙏🏽🙏🏽🙏🏽
7 oz (200g) digestive biscuits (graham crackers)
1/3 cup (70g) unsalted butter, melted
1/2 cup (120 g) crunchy or creamy peanut butter
Chocolate Layer :
7 oz (200 g) bittersweet chocolate (55%-70% cocoa)
1/4 cup (60g) creamy peanut butter, divided
Place the biscuits (or graham crackers if used) into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.
Slightly grease a 8x8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.
Melt chocolate and 2 tbsp (30g) of creamy peanut butter over bain marie, over low heat. Stir until smooth. Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate over peanut butter layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.
Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!