PEANUT BUTTER-GANACHE BARS
Three layers of flavor are packed into these rich bars, which have a crust made from a box Betty Crocker™ Super Moist™ devils food cake mix, a creamy peanut butter filling and a decadent ganache topping.
Provided by By Brooke Lark
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In medium bowl, mix crust ingredients; press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
- In large bowl, mix all filling ingredients except peanuts until smooth and well blended. Stir in peanuts. Spread and pat filling evenly over cooled crust.
- In medium microwavable bowl, microwave ganache ingredients on High 1 minute. Stir with whisk; microwave about 30 seconds longer. Stir again until mixture is smooth. Spread ganache over filling. Let stand at room temperature until set and completely cooled, 2 to 3 hours. Cut into 4 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
PEANUT BUTTER GANACHE BARS
Provided by Jodi
Time 22m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In medium bowl, mix crust ingredients; press in the bottom of an ungreased 9×13 baking dish (mixture will be thick). Bake 13 minutes. Cool completely, about 30 minute
- In bowl of a stand mixer (or you can use a hand mixer), combine softened butter and peanut butter and mix until smooth. Add powdered sugar, vanilla, salt and half & half and mix until smooth and velvety. Spread evenly over cooled crust.
- Place the chocolate chips in a medium size bowl. Microwave or heat the cream on the stovetop to a low simmer (a few small bubbles around the edges). Pour the cream over the chocolate chips. Let sit for 2 to 3 minutes then whisk to combine until smooth and glossy. Let cool slightly and then spread ganache over peanut butter filling.
- Let stand at room temperature until bars are set, 2 to 3 hours.
- Cut into desired size squares and serve.
CHOCOLATE PEANUT BUTTER GANACHE
Made it up - from other recipes on here - thanks for your inspiration again and again and again, fellow Zarians!
Provided by Stacey in BG
Categories Dessert
Time 10m
Yield 1 layer cake
Number Of Ingredients 3
Steps:
- In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.
- Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.
- YUMMO!
Nutrition Facts : Calories 3209.3, Fat 255.1, SaturatedFat 128.5, Cholesterol 326.1, Sodium 720, Carbohydrate 246.6, Fiber 27.8, Sugar 197.6, Protein 51.5
PEANUT BUTTER CHOCOLATE GANACHE
Make and share this Peanut Butter Chocolate Ganache recipe from Food.com.
Provided by Roxanne J.R.
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the cream, powdered sugar, chocolate chip morsels and butter over low heat.
- Bring to a boil, reduce heat and add the peanut butter at the same time.
- Stir until smooth.
- Ganache will be too hot to spread or pour.
- Set in the refrigerator for several minutes.
- Then place the ganache on the counter and stir once or twice over the next ten minutes until it has reached the desired consistency.
Nutrition Facts : Calories 443, Fat 34.4, SaturatedFat 17.8, Cholesterol 56, Sodium 89.7, Carbohydrate 35.1, Fiber 2.8, Sugar 29.7, Protein 6
SALTED CHOCOLATE PEANUT BUTTER TART
Prepare to wow your guests with this restaurant-quality Salted Peanut Butter Chocolate Tart! Made with a crunchy, salty peanut crust, a thick layer of peanut butter mousse, and a silky layer of chocolate ganache. Top it all off with a shower of crushed peanuts and flaky sea salt. It's a salty-sweet lover's dream dessert!
Provided by Stephanie Simmons
Categories Dessert
Number Of Ingredients 16
Steps:
- Prep: Preheat the oven to 350°F (180°C). Spray a round 9-inch tart pan or cake pan with nonstick spray. I like to use a tart pan here because the removable bottom makes it easier to cut and serve neat slices, but you can, of course, use a cake pan if that's what you have!
- Make the Crust: Pulse the peanuts in a food processor just until they're finely chopped. Don't let it run too long or you'll make peanut butter! Melt the butter in a medium mixing bowl. Stir in the crushed peanuts, flour, salt, sugar and baking powder. Scrape the bowl really well to get all the crust bits out, and press the crust mixture evenly into and up the sides of the tart pan. Bake for 9 minutes. Set aside to cool completely while you make the filling.
- Make the Filling: Give the medium mixing bowl a quick wipe with a kitchen towel if there are still crust pieces in it. Measure the cold heavy cream into the bowl using a 1 or 2-cup glass measuring cup. Beat the heavy cream with an electric mixer on high speed just until softly whipped-we're not going for stiff peaks here. Pour the softly whipped cream back into the measuring cup you used to measure it. Pop this in the fridge while you finish making the filling. Add the cream cheese to the same bowl, and beat on high speed until creamed. Add the peanut butter, sugar, vanilla and salt, and mix until well combined. Add about one-third (just eyeball it) of the whipped cream into the bowl with the filling, and mix until just combined. Add the rest of the whipped cream, and gently fold it in with a silicone spatula until it's completely combined. If the crust is still cooling, cover the bowl with a kitchen towel and pop in the fridge until the crust is cool. Spread the peanut butter filling into the cooled crust and smooth it out. Pop in the fridge while you make the ganache.
- Make the Chocolate Ganache: Add the chopped chocolate to a small bowl. Add the heavy cream to a small pot and bring to a simmer. Pour over the chocolate, and let sit for 5 minutes. Then, stir until everything is combined and smooth. If a few lumps of chocolate remain, microwave in 15 second intervals, stirring between each, until smooth. Let this cool for a few minutes more so it's a bit thicker and easier to spread, and then spoon it over the tart.
- Serve and Store: Let the tart chill in the fridge for at least 6 hours or overnight before serving. Serve with a sprinkle of peanuts and flaky sea salt. Store leftovers in an airtight container in the fridge for up to 5 or 6 days.
PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE
Steps:
- Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
- In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
- Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
- Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
- Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
More about "chocolate peanut butter ganache food"
CHOCOLATE PEANUT BUTTER GANACHE - FEARLESS FRESH
From fearlessfresh.com
4.3/5 (6)Calories 202 per servingCategory Dessert
- Stirring constantly over a low flame, heat whipping cream, butter, and peanut butter in a small saucepan until the peanut butter is completely incorporated into the milk. The sauce should just about reach the boiling point, but don’t let it actually come to a boil. You should see bubbles forming around the edges of the pot. If you’re using a thermometer, heat it to about 180°F (82°C).
- Immediately pour hot cream mixture over chocolate. Let sit for 1 minute. Starting at the very center and making small circles, use a fork or small whisk to stir gently until the center becomes a glossy, completely smooth brown. Once the core of the ganache is formed, begin stirring in wider circles to incorporate the rest of the cream and chocolate.
- Let ganache sit at room temperature for 3 hours to thicken up a bit. If you'll using it for something where you need a very thin consistency, you can use it immediately.
PEANUT BUTTER CAKE WITH CHOCOLATE GANACHE - FOOD & TABLE
From foodandtable.com
Category DessertEstimated Reading Time 8 mins
- Preheat the oven to 350 degrees Fahrenheit. Grease two 8 or 9 inch round cake pans and line with parchment paper.
- While the cakes are baking begin making the chocolate ganache. Place the chopped chocolate in a small bowl. Warm the cream in a small saucepan on medium low heat until the cream is just warmed through and starting to steam. Don't let it get to a full simmer!
- When the cakes are almost completely cool, make the peanut butter frosting. In a large bowl, mix the peanut butter, butter, powdered sugar, and salt together with an electric mixer, starting on low speed and increasing to medium as things come together. Once fully combined, beat in the cream on medium speed until fully combined and mixture is light.
- If your cakes domed a little bit while baking, level them with a serrated knife or cake slicer. Smear a little bit of frosting in the center of your cake board or cake plate and place the first layer on top. This helps keep the cake still while icing.
PEANUT BUTTER SHORTBREADS WITH CHOCOLATE GANACHE …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 36
- Preheat the oven to 325°. Line 3 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the baking powder and salt.
- In a large bowl, using a handheld electric mixer, beat the butter until creamy. Add the confectioners' sugar and peanut butter and beat until light and fluffy. Add the vanilla extract. Beat in the dry ingredients at low speed. Scrape the dough onto 3 sheets of plastic wrap and pat into logs about 2 1/2-inches in diameter. Refrigerate the logs until firm.
- Slice the logs 1/3 inch thick and arrange the cookies 1 inch apart on the baking sheets. Slightly flatten the cookies with your fingertips. Bake 1 sheet in the upper and 1 sheet in the lower third of the oven for 20 minutes, or until just golden; shift the sheets from top to bottom and front to back halfway through. Using a pestle or the bottom of a shot glass, gently make a 1 1/2-inch-round indentation in the center of each baked cookie. Let cool on the baking sheets. Repeat with the remaining cookies.
- Meanwhile, put the chopped chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil: Pour it over the chocolate and let stand until melted, then whisk until smooth. Let the ganache cool to room temperature, then spoon it into the cookie indentations.
PEANUT BUTTER GANACHE | LOVETOKNOW - GOURMET FOOD
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CHOCOLATE PEANUT BUTTER PIE (NO BAKE!) - CHEF SAVVY
From chefsavvy.com
5/5 (9)Calories 854 per servingCategory Dessert
- Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted.
SPELT CRêPES WITH CHOCOLATE PEANUT BUTTER GANACHE RECIPE ...
From foodandwine.com
Servings 8-10Total Time 50 minsCategory Bread + Dough
- In a blender, combine the spelt flour, all-purpose flour, salt, milk, water, eggs, and 1 tablespoon of the coconut oil. Pulse for 10 seconds until smooth. Cover and place the crêpe batter in the refrigerator to let rest for 20 minutes.
- Heat a 10-inch nonstick pan and lightly brush it with some of the remaining butter. For each crêpe, add 1/4 cup of the batter to the pan and quickly swirl to spread evenly. Cook over moderate heat until the underside is speckled and lightly golden, about 30 seconds to 1 minute. Flip the crêpe and cook for 30 seconds to 1 minute longer. Repeat with the remaining batter to make 8 crêpes, brushing the pan with butter as needed.
- Place the chopped chocolate and peanut butter in a small heatproof bowl set over a small saucepot of simmering water. Melt the chocolate and peanut butter together over low heat, stirring, until melted and smooth, about 4 minutes.
- Fold the crêpes into quarters and transfer to plates or a large serving platter. Lightly drizzle the warm ganache over the crêpes, top with crushed peanuts, and serve right away.
CHOCOLATE PEANUT BUTTER CAKE & BITTERSWEET GANACHE RECIPE ...
From myrecipes.com
5/5 (3)Calories 308 per servingServings 16
- To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
- Combine cocoa, 1/2 cup boiling water, and 1 ounce bittersweet chocolate in a small bowl, stirring until smooth; cool. Place 3/4 cup granulated sugar, 1/2 cup dark brown sugar, and 1/4 cup butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute; beat well.
- Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk. Combine buttermilk, sour cream, and 2 teaspoons vanilla, stirring well. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in cocoa mixture.
PEANUT BUTTER GANACHE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 2.5Calories 80 per servingCategory Desserts And Baking
- Serve warm with ice cream. May be refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat.
DECADENT PEANUT BUTTER CHOCOLATE GANACHE TART - STAYING ...
From stayingclosetohome.com
4/5 (2)Total Time 1 hr 40 minsCategory DESSERTSCalories 437 per serving
- Pour mixture into tart pan and use your fingers and parchment paper or the back of a measuring cup to press the cookie mixture into the bottom and up the sides of the pan
- Place the tart pan on a cookie sheet and bake for 8 to 10 minutes. Remove from oven and set aside to cool.
PEANUT BUTTER–CHOCOLATE GANACHE RECIPE - CHOWHOUND
From chowhound.com
Cuisine FrenchCategory Dessert, Make AheadServings 1Calories 247 per serving
- Combine cream and vanilla in a small saucepan and bring to a simmer over medium heat, about 3 minutes.
- Pour cream over chocolate mixture and let sit until chocolate is mostly melted, about 2 minutes.
DARK CHOCOLATE PEANUT BUTTER TRUFFLES RECIPE - EATINGWELL
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5/5 (2)Total Time 2 hrs 30 minsCategory Christmas Candy RecipesCalories 151 per serving
- To prepare ganache: Place 1 cup chocolate in a medium bowl. Heat coconut milk in a small saucepan over medium heat until it begins to bubble around the edges. Pour the coconut milk over the chocolate; let stand until the chocolate is slightly melted, 3 to 4 minutes. Stir until smooth. Add peanut butter powder, 2 tablespoons at a time, stirring until fully incorporated after each addition before adding more. Rap the bowl on the counter to smooth the top. Cover and refrigerate until set, about 1 1/2 hours.
- Remove the ganache from the refrigerator and let stand for 10 minutes. Shape into 18 balls, using about 1 tablespoon for each. Place on the prepared baking sheet and refrigerate while you make the coating.
- To prepare coating: Put about 2 inches of water in the bottom of a double boiler and bring to a boil. (See Tip.) Remove from heat. Put 2 cups chocolate in the top of the double boiler and place it over the bottom. Clip an instant-read thermometer to the top pan, touching the chocolate. Use a spatula to stir the chocolate until it's melted. Do not let the temperature exceed 118 degrees F. Remove the top pan and add 1/4 cup chocolate. Stir until melted. Add the remaining 1/4 cup chocolate; stir until melted and the chocolate is 81 degrees F.
PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE - 5 ...
From food.theffeed.com
Estimated Reading Time 50 secsPublished 2017-12-04Total Time 25 mins
- In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, ⅛ teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
- Place the chocolate and ⅛ teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
- Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
GANACHE-STUFFED PEANUT BUTTER BARS - THE FOOD CHARLATAN
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5/5 (1)Total Time 38 minsCategory DessertCalories 402 per serving
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