Ingredients
1 18.25 package chocolate cake mix
1 cup graham cracker crumbs
1/2 cup peanut butter
1 egg
3 tbsp light cream
1 8 oz block cream cheese
1 16 oz jar hot fudge sauce
2 cups milk chocolate chips
1 cup toffee bits
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Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
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Achievable elevated desserts — laminated doughs, cakes, custards
Long twisted spoon for stirring and layering cocktails
Yarai mixing glass — cocktail builds, infusions, fat washes
Avant-garde cocktails from Alinea's bar — molecular mixology
Complete cocktail smoking set — smoker, torch, chips, presentation
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Preheat ovent o 350. Combine cake mix, graham cracker crumbs, and peanut butter. Whisk egg and cream together, and add to cake mix mixture. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of prepared baking dish. Beat cream cheese and hot fudge until smooth. Spread over top of curst. Sprinkle with chips, bits, and remaining mixture on top. Bake 25-30 minutes. Chill in fridge at least 3 hours, after cooling for 30 minutes.