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Let Me Call You Sweet Hot

Recipe By: Janet Ropp
Year Submitted: 2019
Winner Third Place


1 ½ cups graham cracker crumbs
¾ cup salted caramel pretzels€”crushed
½ cup honey sriracha peanuts€”finely chopped
1 tablespoon powdered peanut butter
2 tablespoons all-purpose flour
Pinch of salt
2 tablespoons dark brown sugar
2 teaspoons ancho chile powder
10 tablespoons unsalted butter€”melted

1 cup heavy whipping cream
5 tablespoons powdered peanut butter€”divided
2 cups plus 2 tablespoons confectioners sugar–divided
8 ounces cream cheese€”room temperature
½ cup ricotta cheese
Pinch of salt
1 tablespoon maple syrup
1 cup smooth peanut butter



Pre-heat oven to 350 degrees. Combine dry ingredients and add melted butter€”mix well. Press crust mixture into 9 ½ inch glass pie plate. Bake at 350 degrees for 11 minutes. Cool completely before filling.

In chilled mixing bowl, combine heavy whipping cream and 2 tablespoons powdered peanut butter. Beat until cream starts to thicken slightly– add 2 tablespoons confectioners sugar and continue to beat until soft peak form. Set aside.
In another mixing bowl, beat together the cream cheese and the ricotta cheese. Slowly add 3 tablespoons powdered peanut butter and 2 cups confectioners sugar and mix well. Add the maple syrup, salt, and whipped cream€”mix well. Beat in the peanut butter and mix until well blended.
Reserve 1 ½ cups of the peanut butter filling€”this will be used in the €œhot€