You bet on Russia, who makes it out of the group stage but loses in the quarter-finals. Your girlfriend has stopped looking at you like she used to. You don't talk anymore like you used to. You daydream about giving J-Lo a facial. Your adventure is over.

You go with your gut and bet Germany. They make it all the way to the finals, where they lose to Colombia on penalty kicks. The entire country of Colombia goes up in flames from the celebration riots, but at least that helps stem the tide of Venezuelans pouring over the border. You go back to your old routines, return to your local dive bar, and live out the rest of your days in peace.

The sharps tell you to bet Colombia, at any price. After all, if the bet wins the odds were good. Colombia wins. You parlay your winnings, and Colombia keeps winning. They go on to win the world cup, and you go on an epic bender and overdose. So it goes.

Chocolate Peanut Butter Pie

Ingredients
FOR THE CRUST:
6 tablespoons unsalted butter, melted, plus more for the pan
¾ cup granulated sugar
¾ cup unsweetened cocoa powder (not Dutch-processed)
½ cup all-purpose flour
½ teaspoon kosher salt
FOR THE FILLING:
1 ¼ cups heavy cream
1 ½ cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
? cup light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon unsalted butter (optional)

Directions
1. Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.

2. Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.

3. Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.

4. Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.