Chocolate Peanut Butter Bars With Hot Fudge Sauce
- Ready In:
- 3hrs 30mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
-
chocolate layer
- vegetable oil, for greasing pan
- 7 ounces fine-quality bittersweet chocolate, chopped (not unsweetened)
- 1⁄2 cup cold unsalted butter, cut into pieces
- 1⁄4 cup granulated sugar
- 1⁄4 teaspoon salt
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla
- 1 cup dry roasted salted peanut
-
peanut butter layer
- 4 ounces cream cheese, softened
- 1⁄2 cup creamy peanut butter (not "natural")
- 3⁄4 cup confectioners' sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup chilled heavy cream
- 1 teaspoon vanilla
-
hot fudge sauce
- 1⁄3 cup heavy cream
- 3 tablespoons light corn syrup
- 3 tablespoons packed brown sugar
- 2 tablespoons unsweetened Dutch-processed cocoa powder
- 1⁄4 teaspoon salt
- 3 1⁄2 ounces fine-quality bittersweet chocolate, chopped (not unsweetened)
- 1⁄2 teaspoon vanilla
directions
- Make chocolate layer: Put oven rack in middle position and preheat oven to 350°F Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
- Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth.
- Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
- Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes.
- Transfer cake in pan to a rack to cool completely.
- Make peanut butter layer: Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
- Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
- Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
- Make hot fudge sauce: Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted.
- Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat.
- Stir in vanilla until incorporated.
- Cool sauce to warm.
- To serve: Carefully lift cake from pan by grasping overhang.
- Trim 1/4 inch from edges of cake and discard, then cut into 8 bars.
- Peel off foil and serve bars with sauce.
-
Cooks' notes:
- Hot fudge sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar.
- Reheat before using.
- Leftover bars can be frozen, individually wrapped in plastic wrap, up to 4 days.
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RECIPE SUBMITTED BY
Mizzy
Washington, 0