CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • For chocolate layer
  • Vegetable oil for greasing pan
  • 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
  • 1 stick (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 salted dry-roasted peanuts (4 oz)
  • For peanut butter layer
  • 4 oz 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
  • For hot fudge sauce
  • 1/3 cup heavy cream
  • 3 tablespoons light corn syrup
  • 3 tablespoons packed brown sugar
  • 2 tablespoons Dutch-process unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
  • 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.

Notes

Don't worry if these start to melt there just as

good!!!!

Categories: Cake  Freezer  Ice Cream  Oven  Stove 

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