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Monday, May 17, 2010

Chocolate Peanut Butter Bars



 
 
Recipe Borrowed From The Parsley Thief.
 
 
 

There is a deli near my house that makes the most amazing chocolate peanut butter bars. I have been trying to come up with a copycat version of them for some time & this recipe is pretty much it. I thought they would be a great dessert to make for the bake sale, as chocolate/peanut butter desserts are very popular & these are super simple & don't require any baking! I cut them into 2" bars for the sale, but 1" bite-sized bars would be ideal, as they are very rich.
They sold out faster then anything else at the sale...I wish I had made more.

To begin, grease a standard sized brownie pan with non-stick cooking spray & line the pan with parchment paper, leaving an overhang {for easy removal}.

In the bowl of an electric mixer, fitted with a paddle attachment, add a 1/4 cup of dark brown sugar {packed},

2 2/3 cups confectioners' sugar,

a 1/2 cup of softened unsalted butter,

& 1 3/4 cups of smooth peanut butter.

Beat until smooth.

Dump the mixture out into the pan,

and press down into the bottom, making it as level as possible.

Next, melt 10 ounces of milk chocolate chips,

2 tablespoons of unsalted butter,

and 8 ounces of bittersweet chocolate {chopped} in a double boiler, or heat-proof bowl set over simmering water.

Stir occasionally to combine. Spread the melted chocolate over the peanut butter base & smooth out the surface.

Put the pan in the refrigerator, until the chocolate is set. Remove the bars from the pan by lifting on the overhang of parchment paper & slice into squares using a sharp knife.

It may help to warm the knife under hot water to get through the hard chocolate layer more easily.

Chocolate Peanut Butter Bars

Adapted from Nigella Lawson
Makes 1 brownie pan full of bars {quantity depends on what size you cut them}

1/2 cup dark brown sugar {packed}
2 2/3 cups confectioners' sugar
1/2 cup + 2 tablespoons softened unsalted butter {divided}
1 3/4 cups creamy peanut butter
10 ounces milk chocolate chips
8 ounces bittersweet chocolate {chopped}

Cut a piece of parchment paper big enough to line a standard sized brownie pan, with a bit of overhang. Grease the brownie pan & lay in the parchment paper.
Combine the brown sugar, confectioners' sugar, 1/2 cup butter & peanut butter in the bowl of an electric mixer fitted with a paddle attachment. Blend until smooth. Dump the mixture out into the pan & press it down, making it an even as possible.
Melt the chocolates & 2 tablespoons of butter in a double boiler, or in a heat-proof bowl set over simmering water. Stir occasionally to combine. Spread the melted chocolate over the peanut butter base & smooth out the surface.
Put the pan in the refrigerator, until the chocolate is set. Remove the bars from the pan by lifting on the overhang of parchment paper & slice into squares using a sharp knife. It may help to warm the knife under hot water to get through the hard chocolate layer more easily. The bars are very rich, so 1" squares would be a good size.

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