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.
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 & CHOCOLATE SHORTBREAD BARS
Upgrade the classic bar cookie with the buttery tenderness of a shortbread crust. These crowd-pleasing bars are covered with a creamy peanut butter spread and bittersweet chocolate ganache.
Provided by Nicole Rees
Categories Dessert
Yield Yields 4 dozen 1-1/2-inch-square bars.
Number Of Ingredients 11
Steps:
- Line a straight-sided 13×9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal.
- In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
- Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.
- Bake the dough for 20 minutes, then decrease the oven temperature to 300°F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.
- Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
- With a knife or metal offset spatula, spread the filling over the fully cooled crust. The filling may not spread smoothly and evenly, but don't worry; the ganache will cover it.
- Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.
- Spread the ganache over the peanut-butter filling with a metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow the ganache to set before cutting (or refrigerate for 1 hour).
- Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares.
Nutrition Facts : Calories 150 kcal, Fat 100 kcal, SaturatedFat 5 g, TransFat 11 g, Carbohydrate 13 g, Fiber 1 g, Protein 3 g, Cholesterol 15 mg, Sodium 50 mg, UnsaturatedFat 4 g
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 BARS WITH CHOCOLATE GANACHE
I found this recipe on another website this morning: www.recipe4living.com and it sounds wonderful. I wanted to post it here so that I could try it at a later time. Here is what the chef had to say: If you like peanut butter and chocolate,you won't be able to resist these bars. They are so moist and tasty.
Provided by senseicheryl
Categories Bar Cookie
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 inch baking dish.
- Combine flour, sugar, salt and baking soda; set aside.
- Over medium heat, bring peanut butter, butter and water to a boil; stirring frequently.
- Pour into flour mixture.
- Add eggs and buttermilk; mix well.
- Pour into the prepared baking pan and bake for 35-40 minutes.
- Cool 30 minutes.
- In a microwavable bowl, microwave chocolate morsels and whipping cream for 1 minute; stirring halfway through and spread on cake and refrigerate.
- Cut into bars when ready to serve.
Nutrition Facts : Calories 254, Fat 14.6, SaturatedFat 7.2, Cholesterol 42.7, Sodium 254.1, Carbohydrate 28.8, Fiber 1, Sugar 19.6, Protein 4.1
HONEY ROASTED PEANUT BUTTER BARS WITH CHOCOLATE GANACHE RECIPE - (4.3/5)
Provided by mytastytreasures
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 15x10x1 inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Set aside. In an extra large bowl, combine dry cake mix, 1/3 cup butter, and egg. Beat with an electric beater on low speed for 1 -2 minutes or until mixture is combined. Press mixture into bottom of prepared pan. Bake in preheated oven for 12 minutes. Cool completely. In a large bowl, combine 3/4 cup butter, peanut butter, and vanilla. Beat with electric mixer on medium speed for 30 seconds. Beat in 2 TBSP whip cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place uncut bars in the refrigerator while you prepare the ganache. In small saucepan, bring 1/2 cup whipping cream just to boiling over medium high heat. Remove from heat and add chocolate chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool 15 minutes; spread over filling. Refrigerate 1-2 hours or until set. Cut into bars. Makes 48 bars. Store covered in refrigerator. Let bars stand at room temperature for 15 minutes before serving
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.
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HONEY-ROASTED PEANUT BUTTER BARS WITH CHOCOLATE …
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4.5/5 (36)Total Time 2 hrs 12 minsServings 48Calories 189 per serving
- Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a very large bowl, combine cake mix, 1/3 cup melted butter, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake in the preheated oven for 12 minutes. Cool completely in pan on a wire rack.
- In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat until combined, scraping bowl occasionally. Beat in the 2 tablespoons whipping cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.
- In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for 1 to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.
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- 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.
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- Microwave on high for about 1 to 1.5 minutes, or until the edges have started to bubble.Immediately add the chocolate chips and let it sit for about 1 minute.
NO-BAKE WHITE CHOCOLATE PEANUT BUTTER CHEESECAKE
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- 2. In a food processor grind the chocolate wafers into fine crumbs. Next add the coconut oil and canola oil, pulsing until all crumbs are evenly coated. Transfer to the bottom of the greased springform pan, spreading out into an even layer. Gently smooth with the back of the tablespoon, then place in the freezer for 20 minutes.
- 4. When ready, add the cream cheese, sugar, half & half, and vanilla to the food processor, pulsing until well combined. Next, in a heatproof bowl soften the Peanut Butter & Co. White Chocolatey Wonderful in the microwave for 30 seconds, then add to the food processor. Again pulse until thoroughly mixed. Lastly pour the cream cheese mixture over the frozen crust, using a spatula to smooth the surface. Freeze for 8 hours or overnight.
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- With an electric mixer, cream together the vegan butter and sugars. Add the egg and vanilla and mix until smooth. Add the peanut butter and mix until combined.
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- 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.
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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.
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