Mini Caramel & Peanut Pies

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• Step 1

  In a food processor, pulse the butter, powdered sugar, flour, and cacao together until crumbly. Mix in the water and pulse until the dough comes together. Wrap the dough tightly in plastic wrap and place in the fridge for 1 hour. Preheat the oven to 400˚F. Roll out the dough and then line 8 mini pie tins. Bake for 6–8 minutes. For best results, line the crusts with parchment paper, fill with dried yellow peas or beans, and then remove them after baking the piecrusts.

• Step 2

  Melt the butter in a heavy-bottomed stainless steel saucepan. Stir in the cream, sugar, syrup, and cacao
  powder and boil until the temperature reaches 246–250˚F. It’s important not to let the caramel boil too long or get too hot; otherwise it will be too hard. Stir now and then.

• Step 3

  Remove the pan from the heat and let the caramel cool a bit. Distribute the peanuts into all the piecrusts. Pour in the caramel and let it cool completely.

• Step 4

  Chop the chocolate and place it in a bowl. Bring the cream to a boil and pour it over the chocolate. Stir until all the chocolate has melted. Pour the ganache over the caramel and let harden. If you like, garnish with shaved milk chocolate.

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