It’s no secret about my love for peanut butter.

Love. Obsession. Addiction. They’re all interchangeable at this point.

I find myself at a loss for words trying to figure out just HOW satisfying the combination of chocolate cake, brownie, peanut butter frosting and Butterfingers, all in.the.same.bite are. I hope I haven’t said this on here about any other frosting, I’m sure I haven’t, but hands down, without a doubt, this is my favorite frosting. I could be a little bias because after all, it is peanut butter.

Hot damn, this stuff is freaking insane! I want to bathe myself in peanut butter frosting. Bathe in it, sleep in it, live in it.

Here’s the sad part about this post, I don’t really have a recipe for the cake or brownie. I mean, I do have a brownie and chocolate cake recipe on my blog, but I didn’t use a specific one for this cake. I had random leftover cake and brownie layers in the freezer that I used for this. Really, this post is about the peanut butter frosting.

But, for the sake of you making this, if you make 2 round layers of a chocolate cake, and about half of my brownie recipe, but bake it in a round cake pan, you’ll get similar results.

2 layers Chocolate Cake

1 Brownie layer

Peanut Butter Frosting

4 fun size Butterfingers

Oh, and remember how I said I had a frosting recipe using homemade almond milk, well, here it is.

Peanut Butter Frosting

Recipe from Ina Garten

1 cup confectioners’ sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt (omit if your peanut butter has lots of salt)

1/3 cup almond milk

Directions

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the almond milk and beat on high speed until the mixture is light and smooth.

Frosting can sit at room temp for up to 24 hours before using. Refrigerate after 24 hours for up to 1 week.

I see nothing wrong with presenting a cake that has a few bites missing. Do you? It’s called quality control.