A Taxpayer's Salvation in the Form of Chocolate & PB!

[That dreaded time in] April 2012

After last year’s tax debacle (scorn you 1099!), my tax savior told me, “This year, I’ll just do them for you.” Friends, if you want to know what magic sounds like in my ears, let the following statement resonate, “I’ll do your taxes for you.” Of course, no good tax deed should go unrewarded. My tax savior is a cheesecake man, so this recipe began with Neufchatel intentions. In the end, it tasted a lot more like an oversized Reese’s Peanut Butter Cup than a cheesecake, but full mouths do not argue semantics [they do, however, manage to fight for more dessert). Call this decadent dessert whatever you like!

Chocolate Peanut Butter Tax Relief

This recipe is for a 9×13 version, from which I made some smaller fancies. The beauty of cutting away smaller fancies is you’re left with plenty of dessert for yourself and further sharing. Unlike taxes, this dessert was a gift that kept giving.

Crust Ingredients

2 cups unsalted almonds, chopped
1 cup butter, browned
3/4 cup almond meal
4 tablespoons turbinado sugar
1 teaspoon organic almond extract

Filling Ingredients

4 8-ounce packages Neufchatel cheese, softened
2 cups organic creamy peanut butter
1/2 cup honey
6 eggs (local/free-range)
3 cups organic semi-sweet chocolate chips
1/4 cup organic whole milk
1 teaspoon vanilla

Directions

Preheat oven to 300 degrees F.

Grease and line a glass 9×13 baking dish with parchment paper.

Combine chopped almonds, browned butter, almond meal, turbinado sugar and almond extract.

Press mixture into the bottom of baking dish; set aside.

In a mixing bowl, beat 2 packages of Neufchatel cheese with an electric mixer until smooth. Beat in peanut butter and ½ cup honey until combined. Fold in 2 lightly beaten eggs; set aside.

In a saucepan stir chocolate over low heat until melted and smooth. Remove from heat.

Cube remaining cream cheese; add to chocolate. Stir to combine.

Stir in milk and vanilla until smooth.

Fold in 4 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.

Bake 60-70 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet.

Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover and chill for 4 hours.

Let stand at room temperature 15 minutes before serving.