Monday, August 20, 2012

Chocolate vs Peanut Butter?! What's Your Choice….


Last night was the first night I have seen a glimpse of Fall and I believe it is right around the corner. (YAY!!!) I am so excited….It is one of my favorite times of year. It makes me think of all of the things I love - football, apple orchards, bonfires, Halloween parties with neighbors and road trips with windows open….

So looking back over the last year, I realized I have never done a recipe focusing on chocolate and peanut butter. I have been asked for awhile to create something so here is the end result. So I hope you enjoy Chocolate Peanut Butter Bites. 

Chocolate and peanut butter in a form reminding me of your favorite peanut butter cup….I do however have to say I enjoy these sooo much better. No preservatives…and it wont sit on a shelf for six months….lol. Always a better option. Enjoy!!!

Chocolate Peanut Butter Bites

For the Crust:
1 1/4 C Chocolate Graham Crackers, finely crushed  
1/4 C Sugar
3 Tbsp unsalted butter, softened

For the Filling:
6 Tbsp Dark Brown Sugar, packed
1 3/4 C Powdered Sugar
1 Stick Unsalted Butter, softened
1 1/2 C Creamy Peanut Butter
Pinch of salt

For the Ganache:
12 oz Bittersweet Chocolate Chips
6  Tbps Heavy  Whipping Cream


Preheat oven to 375 degrees and spray a small rectangular pan or square pan with non-stick cooking spray. (I use a brownie pan since it is smaller than a 9 x 13) Line pan with parchment with one-inch hangover on long sides.

To make the crust, combine graham crackers, sugar and butter in food processor fitted with blade attachment and pulse until cookies are finely crushed. Press mixture firmly into prepared pan.  Bake for 10 minutes. Set on rack and cool completely.

While crust is baking, make peanut butter filling by combining all ingredients together in the bowl  and mix at med-low speed until just combined. Set bowl in refrigerator until needed.

To make the chocolate ganache, place chocolate chips in a bowl and set aside.  Next place whipping cream in heavy saucepan. Heat cream just until bubble form around edge of pan. (Do not let come to a boil). Pour into bowl with chocolate chips and stir until chocolate is completely melted.  (This is the best way to make ganache, some recipes recommend a microwave but there is better control this way and it usually wont burn).

To combine layers, spread just enough ganache evenly over cooled crust to coat crust.  Chill until chocolate has set, about 10 minutes in freezer. Next, spread peanut butter mixture into even layer over chocolate. Place remainder of ganache evenly over peanut butter.  Let chill completely before serving.  

To serve, remove from pan using parchment paper and place on cutting board. Using a very sharp knife, cut into squares after chilled thoroughly. 

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