Peanut butter pretzel carnage

Peanut butter fiends! This ultra nutty shake is over the top in the best kind of way.

Peanut butter pretzel carnage Credit: Chris Middleton

• serves

  2

• prep

  2 hours

• cook

  20 hours

• difficulty

  Easy

Ingredients

• 625 ml (21 oz/2½ cups) milk 
• 2 tbsp smooth peanut butter 
• 6 Reese’s peanut butter cup minis, roughly chopped 
• 60 ml (2 oz/¼ cup) sweetened condensed milk 
• 4 scoops vanilla ice cream 

Monster your shake 

• 75 g (23⁄4 oz/½ cup) dark chocolate buttons 
• 10 pretzels
• chocolate syrup (see note) 
• 250 g (9 oz/1 cup) smooth peanut butter
• whipped cream  
• 2 choc-chip waffles (see note), cut in half 
• 2 Reese’s peanut butter cups, cut in half 
• 4 Reese’s peanut butter cup minis, 2 cut in half
• 1 tbsp crushed peanuts 

Instructions

Place the chocolate buttons in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until melted and smooth. Dip the pretzels halfway into the chocolate and place on a baking paper-lined tray to set. 

To make the shake, combine the ingredients in a blender or food processor. Blend until smooth and combined. 

Line the inside of each glass with some of the chocolate syrup. Smear the peanut butter around the outer rims, then decorate with most of the pretzels. Gently pour in the shake and top with a scoop of ice cream. 

Using a piping bag fitted with a star nozzle, pipe a generous amount of whipped cream on top

of the shakes. Carefully stick in the waffle halves to create a ‘V’ shape, piping more cream in between to help them stick. 

Decorate with the Peanut Butter cups, drizzle with remaining chocolate syrup and sprinkle with crushed peanuts. 

Note: 

•  For the chocolate syrup, combine 110 g (4 oz/½ cup) sugar,125 ml (4 oz/½ cup) light corn syrup and 90 g (3 oz/3⁄4 cup) cocoa powder with 250 ml (8½ oz/1 cup) water in a medium- sized saucepan over low heat. Stir for 2 minutes until the sugar has dissolved. Remove from the heat and add 100 g (3½ oz) dark chocolate buttons, stirring for 3 minutes or until melted. Set aside to cool completely before transferring into a squeeze bottle or container. This syrup will keep in the fridge for up to 1 week.

•  For the choc-chip waffle, preheat a waffle maker on medium-high. Grease if necessary. 

Combine the flour and sugar in a medium-sized mixing bowl. In a separate bowl, whisk together the milk, oil and egg. Slowly pour the wet mixture into the dry ingredients, and add 90 g (3 oz/3⁄4 cup) chocolate chips. Mix well (but it’s okay to have a few lumpy bits here and there). Pour 60 ml (2 oz/¼ cup) amounts of batter into the waffle maker and cook each one for 3–4 minutes until golden brown. Carefully remove and set aside to cool.

This recipe is from Monster Shakes (Smith Street Books). Photography by Chris Middleton.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.