That could pretty much sum up this divine rich desert. Similar to many of Dorie's recipes this delightful dish was a very detailed treat to make. Luckily I had an extra baker this time to help and a much more adept baker at that. Thanks Lizzie (sister and TWD baker as well) for helping out and thanks Mike for studying ALL night so I could borrow your wife!
For the first time I did not change a thing...I think.
Here is the run down:
The crust was a short bread crust. It was very buttery and delicious. It was slightly time consuming so next time I may use a faster recipe...Liz has a no roll nut crust that is similar. Maybe she will post it sometime.
I turned the caramel responsibilities over to Liz. She is the family caramel expert (at least that is what I think). This caramel used a very unique technique done in a skillet with heating just the sugar first. She did a fabulous job. After the caramel has cooled the recipe called for honey roasted peanuts, which I thought were super fun in the desert.
The ganache. Wow!!! This stuff was rich. This wasn't too hard to make. I think this is the best ganache I have ever made. I used ghiradeli bittersweet chocolate and it was crazy rich. If I were serving it to guest I may tone it down a little and use at least semisweet or maybe milk. Although the caramel is so sweet you have to be careful with the balance. It was good!
The finished product. Oh so good. When we sat down to eat (at 11pm) my husband said he didn't think he could eat the whole thing because it was so rich. Oh he totally finished it. It is too good pass up. All of the flavors worked well together without one over powering the other. If you are interested in giving it a try you can hop on over to Chocolate Moosey for the recipe.