The peanut butter filling was crumbly and smooth at the same time, with a chocolate shell that was velvety and sensitive in the manner that only mass-produced milk chocolate can be.
1/2 cup packed light brown sugar
1/4 cup cornstarch
1 teaspoon kosher salt
5 large egg yolks
2 cups whole milk
1/2 cup smooth peanut butter
2 teaspoons vanilla extract
2 ounces milk chocolate,
1/4 cup heavy cream
1. To make the crust, follow these instructions: Preheat oven to 325 degrees Fahrenheit. In a large mixing basin, whisk together flour, cocoa, granulated sugar, cornstarch, and kosher salt.
3. In a food processor, pulse the cooled crumbs until they are finely crushed. In a heatproof basin, melt the remaining 3 tablespoons butter.