Copycat Shake Shack Salted Peanut Butter Hot Chocolate Recipes

Steps:

• Heat oven to 150 degrees F. Place a rimmed baking sheet in the oven.
• After forming hamburger patties into 8 (5-inch) wide patties, about 1/3 inch-thick, sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate.
• Shack Sauce:.
• In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper.
• Heat butter in a cast-iron skillet over medium -ow. Place buns, split side down in skillet until golden, 2 to 3 minutes; transfer to a plate.
• Increase heat to medium-high, working in two batches place patties in the pan, Using a large, sturdy spatula, firmly press burgers into the pan making sure they "smash slightly" and adhere to the pan. Cook, undisturbed, until bottom of burger is dark brown and crisp, 2 to 3 minutes. Flip patties, using spatula to "smash" lightly again; top each burger with a cheese slice, cook until cheese has melted and burger patty is dark golden brown on other side, 1 to 2 minutes. Transfer burgers to baking sheet in the oven. Off of the heat, using paper towels if needed, wipe any excess cheese or oil from the skillet. Repeat the process with the remaining burger patties.
• Assemble:.
• Dividing evenly layer buns with a two cheeseburgers, two strips of bacon and chopped cherry pepper. Spread 1 tablespoon of ShakSauce on each top buns. Top burgers and serve hot, with additional ShakSauce on the Side.

Steps:

• In a blender, combine the milk, ice cream, peanut butter and syrup; cover and process until smooth. If desired, garnish with whipped cream, peanut butter cups and additional chocolate syrup.

Steps:

• Marinade:.
• Put buttermilk, 2 tablespoons salt, black pepper, and the hot sauce in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 20 minutes or overnight.
• Buttermilk Herb Mayo:.
• In a small bowl stir together the mayonnaise with the buttermilk, chives, parsley, thyme, and pepper. Refrigerate until ready to serve.
• Dry Mixture:.
• Put flour, remaining 2 teaspoons salt, cayenne pepper, and baking powder in a large resealable plastic bag.
• One at a time, remove chicken from marinade. Place chicken piece in dry mixture bag and shake vigorously to coat. Remove chicken from bag, and shaking off any excess flour mixture, set floured chicken aside. Repeat with remaining chicken.
• Line a baking sheet with paper towels.
• Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat oil over medium-high, to 375°F Cook chicken until golden brown on each side, about 3 to 4 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Dividing evenly spread bottom of buns with: herb mayo, pickle slices, lettuce and chicken, use remaining bun tops to close sandwiches. Serve hot.

Steps:

• In a small saucepan, over medium, stir together; chocolate, milk, and sugar and vanilla. Cook, stirring constantly, until chocolate is completely melted and mixture is hot, about 5-7 minutes.
• Add peanut butter to chocolate mixture. Remove from heat; whisk until frothy and peanut butter is well incorporated. Serve hot, topped with whipped cream, if desired.

Steps:

• Set a fine mesh strainer over a large bowl, resting in a ice bath. Place chocolate in a medium heatproof bowl.
• In a medium, heavy-bottomed pot, whisk together egg yolks, sugar, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated. Cook over medium heat, whisking frequently, until custard thickens enough that a finger swiped across the back of a wooden spoon leaves a clean line and the temperature reaches 170°F on an instant-read thermometer.
• Pour mixture over chopped chocolate. Allow mixture to rest for 2 minutes until chocolate is melted, whisk until chocolate is completely incorporated into custard base.
• Immediately pour chocolate custard through sieve into prepared ice bath. Stir salt and vanilla into the custard. Occasionally stir custard while it is in the ice bath. Once custard is at room temperature, transfer to refrigerator to chill fully.
• Churn custard in ice cream maker, until the texture of soft serve, according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, about two hours.

Steps:

• Grind mint leaves and chocolate in a coffee grinder until finely powdered.
• Pour the mixture into a blender and add crushed ice + peanut butter.
• Give it a quick pulse.
• Pour in soy or hemp milk and blend.

Steps:

• Combine the banana, peanut butter, spiced rum, and chocolate ice cream in a blender. Blend until smooth.
• Top with whipped cream and chopped peanuts.
• Enjoy!

Steps:

• In a small saucepan, over medium, stir together; chocolate, milk, and sugar and vanilla. Cook, stirring constantly, until chocolate is completely melted and mixture is hot, about 5-7 minutes. Add peanut butter to chocolate mixture.
• Remove from heat; whisk until frothy and peanut butter is well incorporated.
• Serve hot, topped with whipped cream, if desired.