Cooking and Serving: 15 minutes | 12 bars
Ingredients
Melt the butter, brown sugar, and peanut butter together. That way, you have | Set the peanut butter mixture aside to cool briefly. | Sift the confectioners’ sugar into a large bowl.
Description
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes | Servings: 12 bars
Ingredients
Melt the butter, brown sugar, and peanut butter together. That way, you have
Set the peanut butter mixture aside to cool briefly.
Sift the confectioners’ sugar into a large bowl.
Pour in the peanut butter mixture, then mix into a stable dough.
Transfer the dough to a lined square pan, press into an even layer, and chill
Place chocolate disks, chips, or chopped chocolate in a heat-safe bowl or
Gently heat cream in the microwave or on the stovetop.
Pour the hot cream over the chocolate pieces, and let it sit for 2 minutes.
Stir the mixture until the chocolate is melted and the mixture is smooth.
6 tablespoons (84 g) unsalted butter, chopped
1 ¼ cups (273 g) light brown sugar, packed
1 ½ cups (385 g) smooth, no stir peanut butter, the kind that doesn’t
2 cups (230 g) confectioners’ sugar
8 ounces dark chocolate, chopped (or you can use milk chocolate, or
½ cup (4 fluid ounces) heavy whipping cream
Coarse salt, for finishing (optional)
Instructions
FOR THE PEANUT BUTTER BAR LAYER
Line an 8-inch square baking pan with a nonstick aluminum foil or regular.
foil, greased with cooking oil spray. Set the pan aside.
Place a small, heavy-bottom sauce pan on the stovetop and place the chopped.
butter in it. Melt the butter over medium-low heat.
Reduce the heat to low, and add the brown sugar. Mix to combine and continue.
to stir as the brown sugar begins to melt into the butter.
Add the peanut butter, and mix again to combine well. The mixture will be.
Remove the pan from the heat and set it aside to cool briefly.
Sift the confectioners’ sugar into a large mixing bowl. Create a well in the.
center of the sugar with a mixing spoon.
Add the melted peanut butter mixture to the bowl, and mix until.
The mixture will be thick. Keep pressing down with the bowl of your mixing.
spoon to ensure all the confectioners’ sugar is absorbed.
Scatter the peanut butter mixture evenly in clumps in the prepared baking.
pan. Using a spatula, press it down into an even layer.
Cover the mixture with a small piece of unbleached parchment paper or plastic.
wrap. Press down evenly with your hands to create a single, even layer. Set.
FOR THE CHOCOLATE GANACHE LAYER
Place the chopped chocolate or chocolate chips in a medium-sized, heat-safe.
bowl or Pyrex measuring cup.
Bring the cream to a simmer over low heat on the stovetop (or in the.
microwave, on low power) and pour over the chocolate.
Allow the mixture to sit for about 1 minute before stirring until smooth. The.
chocolate should melt fully.
Pour the chocolate ganache over the peanut butter layer in the pan, and bang.
the pan flat on the counter a few times to break any large air bubbles.
Allow the chocolate ganache to set for about 5 minutes before sprinkling with.
the optional coarse salt.
Chill the pan in the refrigerator until set, at least 2 hours.
Using a sharp knife, slice into 9 larger or 12 smaller square bars and serve.
FOR THE CHOCOLATE GANACHE LAYER
Place the chopped chocolate or chocolate chips in a medium-sized, heat-safe.
bowl or Pyrex measuring cup.
Bring the cream to a simmer over low heat on the stovetop (or in the.
microwave, on low power) and pour over the chocolate.
Allow the mixture to sit for about 1 minute before stirring until smooth. The.
chocolate should melt fully.
Pour the chocolate ganache over the peanut butter layer in the pan, and bang.
the pan flat on the counter a few times to break any large air bubbles.
Allow the chocolate ganache to set for about 5 minutes before sprinkling with.
the optional coarse salt.
Chill the pan in the refrigerator until set, at least 2 hours.
Using a sharp knife, slice into 9 larger or 12 smaller square bars and serve.