Chocolate Pasta with Peanut Butter Sauce
4-6 servings
20 minutes
10 minutes
American
Dessert
Time to get with the program: I’m talking chocolate pasta. It’s readily available online, and it’s well worth the investment.
But even an inherently perfect product like this can stand to become slightly awesomer, and so I propose Chocolate Pasta served with peanut butter cookie “meatballs” and a rich, crunchy peanut butter buttercream sauce. It may not be pretty, but it tastes like heaven on a plate. In fact, the only thing that might make it better is a thick slice of buttered pound cake on the side.
Lastly, this makes a swell April Fools’ dessert for someone or some people you love to have fun with!
Prep time:
20 minutes
Cook Time:
10 minutes
Total time:
30 minutes
Yield: 4-6 servings
Ingredients
1/2 pound chocolate pasta (make your own, or buy it online)
For the “meatballs”
2-3 small peanut butter cookies (if you don’t have cookies around, round chocolates, such as Lindt, would work well too)
For the sauce
1 cup (2 sticks) butter
3/4 cup Old Fashioned Crunchy peanut butter (for a nice, “meaty” texture)
1 teaspoon vanilla extract
3 cups confectioners’ sugar, sifted
8-10 tablespoons milk or cream
For garnish (optional)
Shredded coconut
Procedure
1. First, prepare your frosting-sauce. Cream butter with electric mixer. Add the Old Fashioned Crunchy peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add about three cups of the sugar, bit by bit, scraping the sides of the bowl often. Add milk, one tablespoon at a time, and beat at medium speed until it is of a consistency slightly more runny than a buttercream frosting, but not so much that it drips–think the consistency of a thick soup. The texture will become a little bit melty once poured on top of the pasta. You may have extra sauce, but it’s always better to have too much than too little, no?
Place the prepared sauce to the side.
2. Prepare your “meatballs”–you’ll want exceptionally cakey cookies (I would suggest the recipe for cakey cookie pops featured in the Halloween recipes!). Using your hand, form the cookies into balls–if they are too crumbly, you can mix them briefly in a food processor with a small bit of your prepared sauce, and they should then be easy to form into balls. Prepare the pasta per the packaging instructions; drain and let cool for a few minutes.
3. While the pasta is still warm, but not super hot, place the cookie “meatballs” on top of the pasta. Ladle on your desired amount of frosting-sauce, and for a shaved Parmesan look, top with a few bits of shredded coconut. Serve warm.
Oh, I’m sorry. Are you still eating regular pasta, like a jerk?
Time to get with the program: I’m talking chocolate pasta. It’s readily available online, and it’s well worth the investment.
But even an inherently perfect product like this can stand to become slightly awesomer, and so I propose Chocolate Pasta served with peanut butter cookie “meatballs” and a rich, crunchy peanut butter buttercream sauce. It may not be pretty, but it tastes like heaven on a plate. In fact, the only thing that might make it better is a thick slice of buttered pound cake on the side.
Lastly, this makes a swell April Fools’ dessert for someone or some people you love to have fun with!
Ingredients
- 1/2 pound chocolate pasta (make your own, or buy it online) https://www.instructables.com/id/Chocolate-Pasta/
- https://pappardellespasta.com/servlet/Detail?no=102
- For the “meatballs”
- 2-3 small peanut butter cookies (if you don’t have cookies around, round chocolates, such as Lindt, would work well too)
- For the sauce
- 1 cup (2 sticks) butter
- 3/4 cup Peanut Butter & Co. Old Fashioned Crunchy (for a nice, “meaty” texture)
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar, sifted
- 8-10 tablespoons milk or cream
- For garnish (optional)
- Shredded coconut
Directions
First, prepare your frosting-sauce. Cream butter with an electric mixer. Add the Peanut Butter & Co. Old Fashioned Crunchy and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add about three cups of the sugar, bit by bit, scraping the sides of the bowl often. Add milk, one tablespoon at a time, and beat at medium speed until it is of a consistency slightly more runny than a buttercream frosting, but not so much that it drips–think the consistency of a thick soup. The texture will become a little bit melty once poured on top of the pasta. You may have extra sauce, but it’s always better to have too much than too little, no? Place the prepared sauce to the side.
- Prepare your “meatballs”–you’ll want exceptionally cakey cookies (I would suggest the recipe for cakey cookie pops featured in the Halloween recipes!). Using your hand, form the cookies into balls–if they are too crumbly, you can mix them briefly in a food processor with a small bit of your prepared sauce, and they should then be easy to form into balls. Prepare the pasta per the packaging instructions
- drain and let cool for a few minutes.
- While the pasta is still warm, but not super hot, place the cookie “meatballs” on top of the pasta. Ladle on your desired amount of frosting-sauce, and for a shaved Parmesan look, top with a few bits of shredded coconut. Serve warm. Directions: First, prepare your frosting-sauce. Cream butter with an electric mixer. Add the Peanut Butter & Co. Old Fashioned Crunchy and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add about three cups of the sugar, bit by bit, scraping the sides of the bowl often. Add milk, one tablespoon at a time, and beat at medium speed until it is of a consistency slightly more runny than a buttercream frosting, but not so much that it drips–think the consistency of a thick soup. The texture will become a little bit melty once poured on top of the pasta. You may have extra sauce, but it’s always better to have too much than too little, no? Place the prepared sauce to the side.
- Prepare your “meatballs”–you’ll want exceptionally cakey cookies (I would suggest the recipe for cakey cookie pops featured in the Halloween recipes!). Using your hand, form the cookies into balls–if they are too crumbly, you can mix them briefly in a food processor with a small bit of your prepared sauce, and they should then be easy to form into balls. Prepare the pasta per the packaging instructions
- drain and let cool for a few minutes.
While the pasta is still warm, but not super hot, place the cookie “meatballs” on top of the pasta. Ladle on your desired amount of frosting-sauce, and for a shaved Parmesan look, top with a few bits of shredded coconut. Serve warm.
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