Peanut Butter Cup Salad

My wife asked me to recreate the recepie of something we get from the store so we could make it chunkier (yea, thats what I was told) and she could bring it for a potluck/meeting at work today… I got it pretty much spot on, so I thought I’d share it with you.

Peanut Butter Cup Salad

Ingredients

  • 1 cup whipping cream
  • 1 tbsp sugar
  • 1 tbsp lemon juice
  • 2 green apples
  • 2 red apples
  • 20 peanut butter cups
  • 1/2 cup roasted peanuts

Instructions

  1. Boil peanuts until no longer chalky when chewed, remote from water, set aside to cool and dry. If the texture is off-putting to you then don’t boil them, but the “chew” is nice in the finished dish, so perhaps use a more chewy nut instead?
  2. Core and cut apples into 4 wedges, slice wedges into 1/8 to 1/4 inch pieces each with a bit of skin. toss apple slices in lemon juice, set aside. The lemon will help prevent the apples from browning and give them a little bit more “zing” to cut the sweetness of the finished product.
  3. Cut peanut butter cups into desired sizes, chop the last 4 very fine (this is to flavor the whipped cream)
  4. Whip cream and sugar till stiff (if you cut a valley into your whipped cream the sides should not ooze in to fill the gap.) You want the cream just barely sweet, but not overly so, adjust sugar level while still soupy. If you’re feeling really adventurous bloom a packet of gelatin in a small bit of the cream before making your whipped cream, it will make the product last longer and give it a more unctuous mouthfeel (I have not actually tested this…)
  5. In a large bowl mix peanuts, apples, and peanut butter cups thoroughly. Mix them together first because over mixing with the whipped cream will make un-whipped-cream.
  6. Fold in whipped cream in 3 batches with as little “stirring” as possible (otherwise you break the whipped cream back down to just cream.) Everything should be just coated, but not so much that you can no longer see the ingredients (except the peanuts, those will be hard to see).
  7. Place plastic wrap tightly down on the entire surface of the mass in the bowl (cream picks up funky flavors in the refrigerator, and nobody wants their desert tasting like wet yak hair!)
  8. Let rest 24 hours for best taste (it takes time for the whipped cream to really soak in the peanut butter cup flavor.)
  9. Devour

Let me know if you try it and/or have anything to say about it!

4 thoughts on “Peanut Butter Cup Salad

  1. Patty Garrett says:

    This dish is going to be a hit this year at my house! That is if there's any left after I get my serving! A teacher let me taste hers. she bought it at the store. Then her husband made made it. OMG! It is 100 times better than the store! I'm very excited!

  2. carolyn says:

    Hello:

    I ,also, splurged and bought this at the store (deli dept.Raley's /Bel Air in CA.) Best thing I ever had..However, I thought I detected a little sour cream in the recipe..Or was it the lemon juice in the whipped cream making that taste?

    I need to make this at home for myself and my husband, because he will eat the whole one pound container full at one sitting. At $6.49 a pound it's just too expensive to serve at our house..cuz' I'd like to have some too. !!

    Thanks for the recipe,please let me know about the sour cream issue.

    • @carolyn I don't think there was sour cream (but I could be wrong — I'm not a chef!) The reason I think it was the lemon juice and not the sour cream is because the citric acid in the lemon juice has a distinct purpose here (it helps keep the apples from oxidizing and turning dingy brown.)

      I look forward to hearing whether or not you try this out and whether or not you think it was good! My wife and her friends (for who I was trying to reproduce the dish for) thought it was spot on.

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