I’ve always loved the excuse to do sappy things for my loved ones on Valentine’s Day. I don’t necessarily go overboard with teddy bears and heart-shaped boxes, but I look at it as a chance to make or do something special for the people that mean so much to me. Though I’m a sucker for dinner reservations at a classy restaurant and a nice bottle of wine, I find it way more fun to make a cozy meal at home for the “holiday”, even if it does mean doing the dishes afterward.

The best part about Valentine’s Day is its association with all things sweet: heart-shaped candies, cakes and cookies are everywhere I turn and I can’t help but be a little naughtier than usual with my dietary choices. My romantic dinner at home on the 14th is always quite the feast, and the dessert is always beyond compare. This year, I’m making something so decadent to end the evening, I may decide to forego the courses that come before it entirely.

My inspiration came from a dessert at Barbuzzo, one of the many restaurants on the 13th Street strip in Midtown Village owned by Chef Marcie Turney. Her salted caramel budino, a take on an Italian pudding, is so popular with customers it’s even available for take-out. While I’m a fan of the flavors in the original dessert, my husband’s cravings tend to usually include peanut butter. I think it’s safe to assume this dish will be a new favorite.

Peanut Butter Budino
Inspired by Marcie Turney’s Salted Caramel Budino

Cookie crust:
1 cup finely ground chocolate cookie crumbs (I used chocolate Teddy Grahams)
2 tablespoons unsalted butter, melted
1/8 teaspoon kosher salt

Peanut butter filling:
½ cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 ¾ cups whole milk
½ cup heavy whipping cream
½ cup creamy, natural peanut butter
1 teaspoon vanilla extract

Salted caramel sauce:
½ cup sugar
2 tablespoons honey
2 tablespoons water
4 tablespoons chilled unsalted butter, cut into ½ in. cubes
¼ teaspoon kosher salt
¾ cup plus 2 tablespoons heavy cream
½ teaspoon vanilla extract

For cookie crust:
Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of ramekins, small bowls, or small trifle dishes.

For peanut butter filling:
Whisk first sugar, cornstarch and salt in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Continue to boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Allow to cool and pour approximately 1 cup over cookie crust in each of the prepared dishes.

For salted caramel sauce:
Stir sugar, honey, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5-6 minutes. Remove from heat; gradually add vanilla and cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in cold butter and salt. Let cool slightly. Spoon 2 tablespoons caramel sauce over each budino and serve.

Not only is this dessert incredibly rich and delicious, it looks pretty; if you use clear bowls, you can see 3 beautiful layers of different flavors and textures. The caramel topping is not as thick and gooey as a store-bought caramel sauce, so don’t be surprised that it seems a little runny at the end of the cooking process. The gentle honey flavor pairs well with the thick, salty peanut butter filling, which is so easy to make, you’ll probably always have some in your fridge. When all is said and done, it’s worth digging your spoon to the bottom of the budino to unearth the crumbled chocolate cookies and taste all three flavors in one bite. I even added some chopped peanuts to the top for an extra crunch. Overall, this dessert has something for everyone and combines amazing elements that are already great on their own. In the end, I had extra caramel sauce; I just poured it into a glass jar so I can use it for something else later (like maybe a spoonful in a hot cup of coffee).

This recipe could make 4 modestly sized budinos, but I prepared 3 generously sized desserts. When you’re making it for two people, though, that can cause some issues. Lucky for Joe, it’s Valentine’s Day; he can have the extra, just for the “holiday.”