Chocolate Peanut Butter Bars With Hot Fudge Sauce (Freezer)
- Ready In:
- 5hrs 15mins
- Ingredients:
- 20
- Yields:
-
8 bars
ingredients
-
CHOCOLATE LAYER
- 7 ounces bittersweet chocolate, chopped
- 1⁄2 cup cold butter, cut into pieces
- 1⁄3 cup sugar
- 1⁄4 teaspoon salt
- 3 large eggs, slightly beaten
- 1 1⁄2 teaspoons vanilla
- 1 cup dry roasted salted peanut (coarsely chopped)
-
PEANUT BUTTER LAYER
- 1 (4 ounce) package cream cheese, softened
- 1⁄2 cup peanut butter (store-bought)
- 3⁄4 cup confectioners' sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup whipping cream (unwhipped)
- 1 1⁄2 teaspoons vanilla
-
HOT FUDGE SAUCE
- 1⁄3 cup whipping cream (unwhipped)
- 3 tablespoons light corn syrup
- 2 tablespoons brown sugar, packed
- 2 tablespoons unsweetened cocoa powder
- 1⁄4 teaspoon salt
- 3 1⁄2 ounces bittersweet chocolate, chopped
- 1⁄2 teaspoon vanilla
directions
- Line a 9-inch baking pan with heavy-duty foil (allowing 2-inches of foil to hang over two opposite ends of the baking dish).
- Lightly brush foil (not the overhang) with oil.
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- To make the chocolate layer: (this can be prepared a day in advance) melt chocolate with butter and salt in a double boiler whisking until smooth.
- Remove the pan from the double broiler and whisk in eggs and vanilla, then mix in peanuts.
- Pour the batter into baking pan.
- Bake for about 15 minutes or until set and the edges are slightly puffed.
- Cool cake in pan completely.
- For the peanut butter layer: beat cream cheese, peanut butter, confectioners sugar and salt in a bowl with an electric mixer at medium speed until well combined (about 4 minutes).
- Clean beaters and beat the whipping cream with vanilla in a bowl at medium speed until just soft peaks form.
- Gently FOLD into peanut butter mixture until just combined.
- Spread the mixture evenly on top of the cooled chocolate layer.
- Cover with foil and freeze until firm about 4 hours.
- To make the hot fudge sauce (this can be made up to a week ahead) bring cream, syrup, sugar, cocoa, salt and chocolate to a boil in a heavy saucepan over medium heat, stirring until chocolate has melted.
- Reduce heat and simmer, stirring occasionally until thickened (about 3 minutes); remove from heat, and stir in vanilla.
- Cool sauce to warm (if not using right away, refrigerate up to 1 week).
- To serve dessert: carefully lift cake out of pan by grasping foil overhang.
- Trim 1/4-inch foil from edges of cake and discard.
- Cut into 8 bars.
- Peel off foil and serve frozen bars drizzled with sauce.
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