Flipping through an issue of Rachel Ray's EveryDay at the checkout stand a few weeks ago, I was lured in by a picture of an entirely edible peanut butter bowl, which was a bowl made of one huge Rice Krispies treat, covered in chocolate, then loaded with a peanut butter cream. Crazy, right? Honestly, it didn't even sound good, it was just the pure audacity of it. So, I bought the issue just for that recipe and anxiously awaited our annual puppy bowl party back at the house.
Prior to that bowl of regret, which I'll get to soon, I grilled tomatoes, onions, jalapeños and garlic, tossed in a little olive oil and cooked the vegetables to a slight char. After the vegetables cooled a bit, I whirled them in a food processor with the juice of one lime, a handful of cilantro and a teaspoon or so of salt. (I'm telling you this is to save face. Because if you thought the bowl of regret was all I cooked, you'd probably think unkindly of me.)
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Then, I grilled two split chicken breasts. I'm not sure what inspired me to do this, because it's a weird mix of things, but I brushed some naan with a little olive oil and toasted the flat bread on the grill for just a minute. Then, I layered grilled chicken, salsa and sliced avocado and ate it not like a taco or gyro, but more like pull apart bread. Amaze-naaaan!
Then, we got to the crazy bowl. (See below.) I realize it looks like only a highly skilled baker could pull this off, but essentially you just press the Rice Krispies still-warm goo into the sides of a bowl. It sets up in the fridge for half an hour, then you brush/spoon/negotiate the melted chocolate onto the sides and give it another 30 minutes in the fridge.
The cream fluff in the middle (which, based on looks, if I were immature I would make totally stupid jokes about) is a mix of 2 cups of heavy whipping cream, half a cup of peanut butter and half a cup of Nutella (I tweaked the recipe here) and half a cup of brown sugar. And make sure you get that cream to stiff white peaks or it's all just a bowl of soup.
Regardless, three bites and, promises, you'll be done. It took over an hour to make, but less than two seconds to make me want a nap to forget it happened. We didn't even get halfway through it, and we're really not easily beaten when it comes to desserts in this here house. In fact, I don't think we've ever been. You win Rachel Ray, fast-hands-talker.