- Mm.
It will literally be texture town, won't it?
I'm kinda living my best life right now.
(upbeat jazz music)
Hello, everybody, it's Barry here.
Hope you are well, wherever you are in the world.
Today I'm being selfish,
I wanna make something for myself and we're gonna do it
and put it on the internet
and see if you wanna make it too.
This probably, can you even see that?
Means nothing to you but it was part of a little dream
I had a couple of nights ago about a dessert
and you know when you remember your dreams?
I remembered that and I'm thinking yes,
I wanna make it.
It's a chocolate peanut butter lasagna
and it's gonna be a medley of things in it,
we're gonna really go to town on it,
it is gonna be super stonking
and on the other side I've put a load of ingredients
just like ah.
I was in the supermarket, to be honest,
I was walking around, trying to re-imagine it in my dream
just grabbing random stuff off the shelf
so I'm sure it's gonna taste amazing.
The crust is gonna be pretzel and Oreo together.
(blowing a kiss)
The other thing to say, when I was in the supermarket,
I literally bumped into Mrs. B, I'm like, oh,
I know you, and we literally chatted
as if we were with someone that we didn't live with
and we were just like, how are, you know,
that sort of stuff.
She's actually just out for the moment
but she'll be back in a bit
so hopefully in time to have a little taste.
Let's make this epic crust.
First up, this is some butter
which we're gonna melt in a microwave.
(upbeat jazz music)
We're gonna make our pretzel Oreo crust,
we want them to be whizzed up separately
for later, all right?
(upbeat jazz music)
Next is the pretzels, these are salted.
They are only salted because they didn't have plain ones
where I went to the shop.
They did have the sour cream and chive
but I thought that might be a little bit weird.
(upbeat jazz music)
Is it me or was that way more fun than it needed to be?
It reminded me of that chamber
from the "Charlie and the Chocolate Factory".
Quick Charlie, burp.
In comes the melted butter.
We've got our crumbs ready, we want about half of each,
leave the rest for later.
And we just mix this through.
That is gonna get absorbed, very, very naughty.
I like the idea of just snapping in
some just smaller bits like arms, or limbs,
does a pretzel have limbs?
I'm not sure.
Just in there.
Right, so I'm gonna pre-heat my oven
'cause as I say, we are gonna bake this
in a loose bottom tin.
I did have a round one and there was a moment
before I started this video earlier
where I was thinking, hmm, do we do round?
Do we do square?
I just like the fact that this one,
on the round one's got a clamp on it
and a few little bumps and stuff,
it's all nice and smooth and I'm kinda going off
that chocolate peanut butter lasagna vibe.
So loose bottom tin to make it easier to get out,
this is what we're using.
Uh!
It's kinda got a coarse-y sand texture.
But what you wanna do is use a spatula
and just compress it down first of all to form a crust.
You don't have to bake this though,
you could put it in the fridge, it's absolutely fine.
I just quite like having a baked crust.
I dunno, I just like a little bit of snap on it.
So that's going in the oven for 10 minutes.
Right, the next princess Leia in my complicated diagram
is PB, which stands for, of course, not personal best,
peanut butter.
In the time that that's been baking,
I've got most of my ingredients
for this layer ready, including head whisk.
There's a lot of appliances going on today actually
but anyhow, oh, yes, (beeping)
that's the reminder, we don't want it to burn.
Chocolate biscuit base can burn quite quickly
so we'll get that out right now.
Literally 10 minutes, folks. Ah!
Smells like freshly baked brownies
but just to show you, it's a little bit
like the Hollywood walk of fame.
This is so soft right now, I can make indentations in it,
look, just leave it and it'll firm up.
(humming "Harry Potter" theme tune)
For the peanut butter filling
and the chocolate layer we're gonna do on top,
some of the ingredients cross over
and they both need cream.
Just like a freshly retired man,
make sure the cream is nice and chilled.
(whisking) (upbeat pop music)
Little side note, this guy loves it
when I whip cream, don't you? (laughing)
He's like, yeah, see that tongue, mate, I see it.
So nice, thick, stiff peaks on there.
Put this in the fridge, we're gonna divide it up,
one for peanut butter, one for chocolate.
And the reason we've done the cream for now
and put to one side is we don't wanna keep mixing it.
Once it gets to that point, it just kinda goes meh, okay?
Official term again.
So this is a packet of full fat cream cheese.
I've used the low fat in the past
and I find that, I don't know,
it just doesn't seem to have as much bite and hold.
Yeah, I remember I did a no-bake cheesecake
with lower fat soft cheese,
like oh this should be a bit healthier,
but it just would not hold in the fridge,
it just came out and be like wahey.
So butter and cream cheese and of course, a big dollop
of peanut butter.
Now you can use crunchy if you want
but I've got a little back up for that.
(upbeat brass music)
All right, whisking that through
until it's nice and thickened and it smells outstanding.
Some icing sugar, wahey.
It's very mystical, ooh hello, when it does that.
Because without that sugar,
if you have a little cheeky taste of that,
which unofficially I might have just done off-camera,
it's not very sweet.
I mean not that it needs it,
there's a lot of other stuff going in,
but icing sugar and some vanilla.
(whisking)
Yeah, that went everywhere. Use a bigger bowl. (laughing)
Or like me, this is the biggest bowl I've got at the moment,
I just gave it a bit of encouragement
with a spatula a bit slower.
(upbeat brass music)
Beautiful, and you can see that is nice and firm.
So out comes the cream from the fridge,
nice and thickened as I say,
and you wanna kinda keep that firmness
for this to hold its shape once it chills.
You see that, not stodge, but it's just there.
We don't wanna go to all this effort
and then it's running everywhere.
Put the other half back in the fridge temporarily
for the chocolate Princess Leia
and although a head whisk is there, very tempting indeed,
we are, like I say, just gonna grab that spatula.
In fact, you could do the whole steps
with a spatula really.
Fold it through.
Oh it's marbling.
Oh my gosh.
I quite like the idea of leaving it
a little bit like that actually
but we want it fully together.
So just before we get to that step,
we add one of my favourite things in the world.
These are Reese's mini cups
and they conveniently come in the packet un-wrapped
which is amazing
because there's nothing more annoying
than having to un-wrap them, it just feels
like there's probabLy half the amount in there.
But remember, these are really easy
to make yourself at home.
It is literally peanut butter and icing sugar, the filling.
Cupcake cases lined with chocolate, boom.
I'm not gonna put them all in.
I've got this vision of saving some for the top
to sprinkle on there but it's gonna really add
another dynamic to that peanut butter layer.
Like I said, if you wanted to use chunky peanut butter
in there with actual bits of peanuts in there
then do it, it will literally be texture town, won't it?
Yeah, I'm really happy with that.
Sorry, I've got to do it.
I mean I have to, don't I? It's mandatory.
Mm. That is outstanding.
Can you tell I'm making something
that I really, really, really love?
I'm kinda living my best life right now.
So hopefully that tin's cooled down.
If it hasn't, don't do this yet.
If it has, let's get it in.
Okay, it's firmed up slightly
but the tin is still warm
so if we put that in there now
it's gonna destroy all that effort
that we've put in there so put that peanut butter filling
in the fridge until it fully cools.
But whilst you're here,
if you're enjoying the video, as I always say,
don't forget to subscribe if you're not already
and make sure your notifications are turned on
so you're told if a new video uploads
and follow me on social media
'cause I also announce new videos there.
As you know, I'm building the garden kitchen at the moment.
I've got loads of opportunities
to make much more content with my friends and family.
Had this idea for recipe lab,
where we do recipes, like live stream them,
like your crazy concoctions and see if we can
actually make them work
and then I guess I'll have to eat it too.
So loads of ideas, keep the video ideas coming too.
Thank you so much for the support
and I'm just gonna wait for this to cool down.
We can now get our peanut butter filling,
which as I say I've kept in the fridge.
I've put it fairly in the middle and then again pushing down
with the spatula, we can rotate this a little bit.
I forgot that there was the peanut butter cups
in there as well.
You can tell that 'cause we've gotta push it a little bit,
we've got a good hold on there,
which is, like I say, really important.
We can get this now in
and chilling to firm up again
whilst we make the chocolate layer.
The chocolate layer, we're gonna put a bit of peanut kick
in there too and obviously just to say,
this recipe is not for one,
although some of you would probably love to try it,
it is indeed a big sharer
and then go for a huge run.
Right, the chocolate layer.
This is reminiscing to my years as a child.
Pudding was often, we get it called Angel Delight
here in the UK.
There are other versions.
I guess it's just known as, wow, I guess it's just known
as chocolate pudding.
It's similar to chocolate custard,
a bit more mousse-y in a way,
but you just add milk.
I'm adding 700 mill of milk.
I love that layer in there
and it looks really runny, look.
Oh my gosh.
But if we whisk this up.
(upbeat jazz music)
So that is dissolved as best we can.
And leave it to stand for about five minutes,
it should thicken up.
Look at all those bubbles.
Don't fail me now, mate, this is nostalgia.
I wanted a bit of nostalgia in this dish.
And you can probably just see it.
I mean I can tap it here, the air bubbles
have kind of firmed up.
We're gonna take the double cream
that we thickened earlier.
Also a dollop of the peanut butter.
And this is optional, these are some peanut butter chips
that I found, also by Reese's.
Don't have to use this, or you could just swirl through
some more peanut butter or some more Reese's pieces.
I just liked the difference in colour here.
So again, we're gonna fold through.
(upbeat jazz music)
And there we go, that is the chocolate peanut butter layer
done and it can go straight on the tin.
Spoon to dollop. Oh yeah.
So there we go, I'm not worried about it
being too rough and bumpy.
We're all about keeping it nice and chilled
so it's gonna go back in the fridge.
I'm gonna give it a full chill for a solid hour
before garnishing it, popping it out
and hopefully eating one of the best things I've ever made.
All right, last up is the topping.
I have taken a lot of time
because I wanna be really patient.
There's nothing worse than making something like this
that goes in the fridge to set
and then you lift it out and then it just goes bleh.
I really hope that doesn't happen
but for the topping, we've got the Oreo crumbs
right from the start of the video.
The pretzel ones, I thought we'd go for the little bits
that we chopped up there.
Some more peanut butter cups.
I've grated some white and milk chocolate.
And I've got some peanut butter, again,
but I'm gonna melt this in the microwave
so it looks like this now.
30 seconds in the microwave to loosen it up
and we'll drizzle that on top
to make this epic peanut butter medley.
Oh my gosh, I hope it comes out all right.
Over a solid hour later, that is so nice and cool.
I'm just gonna garnish it on there.
This is crazy. (laughing)
And then white chocolate as well.
Just grated into little flakes like that, right?
So excited to try this but I'm gonna have some willpower
just for a little longer and chill it
to hopefully just firm that peanut butter drench up.
And then we've gotta try and get it out after all this.
(laughing)
I don't care if it's just a blobby mess,
but if we can get it to pull out in one,
it should look great.
All right, Mrs. B has appeared.
- Hello.
- And you're wearing the same as me.
- I know.
- Got the navy jean combo tee shirt thing going on
for, actually for a change, - Yeah.
- We're not wearing the same underwear which is.
(both laughing)
Do you like peanut butter?
- Sometimes.
Sometimes it can feel like it's sticking your mouth
together though when you eat it.
- It is like, yeah, a bit.
Well hopefully you've loosened it up a bit.
- Oh my gosh.
- This is my chocolate peanut butter pretzel lasagna.
I don't know what I'm calling it.
It's just awesome.
And I'm gonna be very casual about this,
not gonna over think it, just gonna sit it down on this.
It's coming, it's coming. (suspenseful brass music)
(gasping)
- Do you want some help?
- Yeah, can you support the?
- Oh that way?
- Uh no. - No?
- This side, there we go. Oh my gosh.
- Oh!
- Oh my goodness, - Right.
- What on earth have you made?
(gasping)
- What a stonker.
- That looks amazing.
- It's soft, be careful, Barry.
- Oh my gosh.
- Oh wow. Look.
- Wow.
- Look at that.
Check that out. Do you want some?
- Yes please.
- Put the rest back in the fridge
because I do feel it's the sort of thing,
it's quite a warm day,
that if I left it out for much longer,
it would probably go br.
- Yeah.
- Br.
It is an Oreo pretzel crumb by the way, on the base, okay?
- Mm.
- Salted pretzels.
Mm.
Yeah.
- That's very nice.
- Yeah?
- Yeah. Very peanut buttery.
- There we go.
I was waiting to say, as the peanut butter lover,
I was like, what do you think?
It's not too over-powering on the chocolate side.
- Each layer's got a different texture.
- Yeah.
- You've got the crunchy biscuit
and then you've got the peanut butter cream,
which is slightly firm - Yeah, there's actually -
- But soft and then you've got the soft, fluffy top.
- And there's actually some peanut butter cups,
I just got one that second bite,
in the middle layer.
- Oh, okay.
- There is, in the crust because they're salted pretzels,
a slight salty twang as well.
Oh wow.
- I think you only need a little bit though.
- You do, but do you, generally I said that,
I mean you could make this for a party
and you could have little pieces and it would just hit,
that's all you need.
But do you now see, look.
- Mm hm.
- This is, this, yeah?
It's my new NFT. (laughing)
Do you know what an NFT is?
- Mm, it's not real.
Digital. - They're like JPEGs
that you buy.
- Oh yeah, something like that.
- I mean obviously we really ramped up
the naughtiness but that was my dream.
I really wanted to make it and it's blooming gorgeous.
But you must share it, okay?
At least with two people. (laughing)
Probably took like two and a half hours in total,
nice little activity.
Happy wife, happy life.
Same cloth posse.
See you next time, bye.
♪ L-O-V-E is how you spell food ♪
♪ Gonna make some truffles to get you in the mood ♪
♪ To me your support is smooth as silk ♪
♪ When I have my cereal I pour on milk ♪
♪ If you got a food mixer give it a whirl ♪
♪ I gotta let you know ♪
♪ I'm still cooking in love with you girl ♪
So make it, keep it cool
and invite an entire whole town over, all right?