– 2 tablespoons butter for greasing the pan
– 6 eggs room temperature
– 1 cup organic sugar
– 1 teaspoon vanilla extract
– 1 cup of flour
– 1/2 cup peanut butter chips melted
Cream:
– 8 oz. cream cheese room temperature
– 14 oz. can Dulce de Luche
– 1 cup of Hazelnut Spread
Candied Walnuts:
– 1 cup walnuts, chopped
– 1/4 cup organic sugar
– 1 tablespoon butter
Using stand mixer beat eggs for about 3 minutes or until double in size. While the mixer is on, slowly add sugar, whisk on high for another 5 minutes, pour in vanilla extract, whisk to combine.
Pour the batter into the bundt pan, and bake for about 25 minutes or until toothpick comes out clean when inserted into the cake, let the bundt cake cool.
In the skillet add chopped walnuts, sugar & butter. Cook on medium heat for about 5 minutes, stirring non stop. Spread candied walnuts on a parchment paper to cool.
Using stand mixer, beat cream cheese until fluffy texture, about few minutes. Into the same bowl goes Dulce de Leche and Hazelnut Spread. Whisk on high speed to combine.