Christina Tosi, founder and CEO of Milk Bar and the author of the new cookbook “Bake Club,” stops by the TODAY kitchen to share the recipe for her famous chocolate peanut butter crunch pie and ...
Or, you can follow this recipe by Jacques Torres to make peanut butter cups at home. All you need is one pound of semisweet or bittersweet chocolate, six ounces of semisweet or bittersweet ...