Peanut Butter Chocolate

This recipe for peanut butter and chocolate bars produces a delicious and highly irresistible snack that hardly anyone can say no to. The recipe is simple and takes only about half an hour to complete.

Ingredients: For the Crust

    1/4 cup of sugar
    22 Finely crushed chocolate wafers, which equates to about 1 and 2/3 cups of crumbs.
    and 3 tablespoons of softened unsalted butter.

Ingredients: For the Filling

    2 Cups of sugar
    6 tablespoons of firmly packed dark brown sugar
    A pinch of salt
    1 and 1/3 cups of creamy peanut butter
    and 6 tablespoons of softened unsalted butter

Ingredients: For the Topping

    1 bag (11.5 ounces) of milk chocolate chips
    and 6 tablespoons of heavy cream

Tools:
Ungreased 13 x 9-inch square baking pan
Non-stick cooking spray
Food processor (or several bowls and spoons, at least one that’s microwave safe)
and a knife

Prep Time: Approximately 15 minutes.
Cooking Time: Approximately 25 minutes.

Steps:
Pre-heat the oven to 375F and then spray the baking pan with the non-stick cooking spray.

While the oven is heating, you can make the crust. To do this’ Combine the 22 chocolate wafers, the sugar, and the butter into either a mixing bowl or the bowl of a food processor. Pulse or blend the mixture until all the ingredients are blended well together and the wafers have been finely crushed. The next step will be to firmly press the mixture into the baking pan in which you just sprayed with non-stick cooking spray. You can spread the mixture around with your fingers first and then use the bottom of a measuring cup to help even it out. Bake for approximately 8 minutes and then leave on a rack to cool.

While the pie crust is cooling, you can make the peanut butter filling. You can do this by combining all the filling ingredients into a mixing bowl. The mixture should then be placed into the refrigerator while the rest of the steps are being done.

To make the topping; Mix the heavy cream and chocolate chips in a bowl that’s microwaveable and cook on medium power for about 1 to 1 and a half minutes. Take out and stir until the bowl cools down, then heat for 15 to 30 seconds intervals until the chocolate is completely melted and smooth.

Now you’re going to put everything together. Spread about 1/4th of the chocolate mixture evenly across the now cooled crust and then place in the freezer for about 5 to minutes to allow the chocolate to set. When you pull it back out, you can then spread the peanut butter in an even layer over the chocolate. If the peanut butter is firm, you can use your hands to do so; If the peanut butter is soft, you can use either a butter knife or a spatula for best results.

Give the topping a stir to ensure it’s free of lumps. After ensuring the chocolate is completely smooth, you can then spread it over over the peanut butter in an even layer.

Once that is done the pan should be covered with plastic wrap and then placed into the freezer for about an hour if you’re pressed on time; If not, you can let it set for several hours in the refrigerator. If you intend to serve after taking it straight out the oven, allow to cool for at least 20 minutes before doing so.

When the peanut butter chocolate is firm, you can use a knife to cut it into squares and then kept refrigerated as they should be kept cool before serving. Depending on how big you cut the squares, which should be kept fairly small, there should be about 16 to 32. You can garnish with additional chocolate chips if desired.

Notes:
You can always opt to purchase a pie crust from the store if you’d prefer not to make one on your own. These come ready-made and need no additional baking beforehand.

For added flavor, you can also garnish the peanut butter and chocolate squares with powdered sugar.

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