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INGREDIENTS

Servings
  •   Peanut Butter Filling
  • 2-3/4 oz. creamy peanut butter
  • 1 oz. unsalted butter, softened
  • 1/4 oz. powdered sugar
  •   Chocolate Cake
  • 6 oz. unsalted butter, divided
  • 1-1/2 Tbsp. granulated sugar
  • 4 oz. semi-sweet chocolate, finely chopped
  • 1-1/2 oz. unsweetened chocolate, finely chopped
  • 3 large whole eggs
  • 3 large egg yolks
  • 2-1/2 oz. cake flour
  • 3-3/4 oz. powdered sugar
  • 1/4 oz. unsweetened cocoa powder
  • 1-3/4 oz. NUTTER BUTTER Peanut Butter Sandwich Cookies, chopped

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 580
Total fat 42g
Saturated fat 23g
Trans fat 1g
Cholesterol 220mg
Sodium 115mg
Carbohydrate 46g
Dietary fiber 4g
Sugars 28g
Protein 10g
Calcium 4%DV
Iron 20%DV

DIRECTIONS

    Peanut Butter Filling:
  1. Mix  ingredients until well blended. Form into 7 (0.6 oz.) balls. Freeze until firm.
  2. Chocolate Cake:
  3. Melt  2 Tbsp. butter. Use to lightly brush insides of 7 (5 to 6-oz.) ramekins. Sprinkle with granulated sugar; set aside.
  4. Melt  remaining 5 oz. butter and chocolates on low heat. Allow to cool to 90°F.
  5. Beat  whole eggs and egg yolks in bowl. Stir into chocolate mixture. Combine flour, powdered sugar and cocoa in separate bowl; fold into chocolate mixture. Portion 3.4 oz. batter into each prepared ramekin. Place 1 frozen peanut butter ball in center of batter, making sure it is submerged.
  6. Bake  in 400°F standard oven 18 to 20 min. or until cake is firm to the touch. Let stand 5 min. Carefully run metal spatula around edge of ramekin. Invert onto serving plate. Sprinkle each cake with 1 Tbsp. cookie pieces.
  7. Serving Suggeston:

    Serve with small scoop of vanilla ice cream or large dollop of whipped cream.

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