My sweet tooth sure is loving me this week and so is my hubby. With peanut butter in one hand and bittersweet chocolate in the other, I found myself baking away again last night. At first, I wasn’t totally sure what I was making and could only hope the outcome would be a delectable treat. As everything came together, I began to realize I was making somewhat of a dessert bar slash candy bar. Funny how things work out.
So here it is, my Peanut Butter Chocolate Bars. It has all the components of a peanut butter cup, but has been transformed into a dessert fit for adults. The bittersweet chocolate ganache was pleasant alongside the slight crispness of the peanut butter cookie. Typically I would use semi-sweet chocolate, but all I had on hand was bittersweet and I can honestly say I’m glad that bag of chocolate goodness was in my pantry rather than the semi-sweet. It elevated the flavors of the dessert bar and kept it from being predictable. My kind of dessert.
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 12 tbsp (1 1/2 sticks) unsalted butter, softened
- 1 cup peanut butter
- 1 1/3 cup packed light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups bittersweet chocolate
- 1/2 cup heavy cream
- 1 tbsp unsalted butter
- Preheat the oven to 350 degrees F. Coat a 9? x 13? baking pan with nonstick spray and line with parchment paper leaving an overhang.
- In a bowl, combine the flour, baking powder and salt; set aside.
- Using a separate bowl, cream 12 tablespoons butter, peanut butter and sugar together until smooth. Add the eggs and vanilla. Mix in the dry ingredients and continue beating until combined.
- Transfer the batter into the prepared baking pan and use your hand to spread the dough evenly throughout the pan. Bake for 35-40 minutes. Cool the cookie to room temperature on a wire rack in the pan.
- Meanwhile, using a double boiler, combine the chocolate and cream and begin melting to create the ganache. Stir frequently. When the chocolate is melted, add 1 tablespoon of butter and stir until it’s incorporated. Pour the ganache over the top of the cookie and spread evenly using a spatula. Allow time for the ganache to set (approximately 30-40 minutes) before cutting. You may also place the pan in the freezer to speed up the process.