PEANUT BUTTER BRULEE
1 Creme Brûlée Cheeseball & Dessert Mix
6 Tbsp butter
9 Tbsp 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.