Post by dl on Oct 22, 2012 20:47:59 GMT -5
Peanut Butter Chocolate bars
Modified from Mrs Fields’ Best Cookie Book
No baking, gluten free
9x9 baking dish, double boiler, mixer, mixing bowl, 1 cup & ½ cup dry measure, teaspoon, rubber spatula
Ingredients
16 oz chocolate chips divided into 2 8oz (Ghirardelli 60% Cacao bittersweet chips)
1 ½ cups creamy peanut butter (Jif)
1 stick salted butter
285 g powdered sugar
2 tsp pure dark vanilla extract
Cocoa powder to coat bottom of pan
Directions
Coat bottom of 9x9 square baking pan with butter. Sprinkle cocoa powder over the butter so that it coats the bottom of the pan. Don’t shake off too much of the excess or the melted chocolate will stick.
Melt 8 oz of the chocolate in the top of a double boiler by first warming the water in the bottom just enough that the chocolate starts to melt. In order to preserve the tempering of the chips, heat them very gently and work the chocolate with the rubber spatula. Turn the heat off before the chips are melted.
Drizzle the melted chocolate over the bottom of the baking dish. Gently coax the chocolate to the edges and the corners. Set aside to gently cool.
Put the peanut butter, butter, and vanilla into a mixing bowl. Beat with mixer until it starts turning a much lighter color and starts to get fluffy. Add a small amount of powdered sugar and mix in at low speed. Continue to add small amounts of powdered sugar and mix in between. Once all of the powdered sugar is added, gradually increase the speed of the mixer and mix until slightly fluffy. When the chocolate in the baking pan is cooled, pat the peanut butter/sugar mix onto it.
Melt the other 8 oz of chocolate, being sure not to heat the chips too quickly or get them too warm. When they are melted, take the pan off the top of the double boiler and completely dry the bottom of the pan. Pour the chocolate on top of the peanut butter. When it has cooled, you can use a sharp knife to cut it into squares.
Makes 25 bars that are 4 cm square.
Storage and Shelf Life
To store, wrap each bar in plastic wrap or wax paper. They will last a couple of weeks in the refrigerator that way. Or place into a gallon size zip lock freezer bag. Suck the air out and place into another zip lock freezer bag. They will last a couple of months that way. If you place them into a third zip lock bag with the air sucked out and then freeze them, they are good for a year.
Modified from Mrs Fields’ Best Cookie Book
No baking, gluten free
9x9 baking dish, double boiler, mixer, mixing bowl, 1 cup & ½ cup dry measure, teaspoon, rubber spatula
Ingredients
16 oz chocolate chips divided into 2 8oz (Ghirardelli 60% Cacao bittersweet chips)
1 ½ cups creamy peanut butter (Jif)
1 stick salted butter
285 g powdered sugar
2 tsp pure dark vanilla extract
Cocoa powder to coat bottom of pan
Directions
Coat bottom of 9x9 square baking pan with butter. Sprinkle cocoa powder over the butter so that it coats the bottom of the pan. Don’t shake off too much of the excess or the melted chocolate will stick.
Melt 8 oz of the chocolate in the top of a double boiler by first warming the water in the bottom just enough that the chocolate starts to melt. In order to preserve the tempering of the chips, heat them very gently and work the chocolate with the rubber spatula. Turn the heat off before the chips are melted.
Drizzle the melted chocolate over the bottom of the baking dish. Gently coax the chocolate to the edges and the corners. Set aside to gently cool.
Put the peanut butter, butter, and vanilla into a mixing bowl. Beat with mixer until it starts turning a much lighter color and starts to get fluffy. Add a small amount of powdered sugar and mix in at low speed. Continue to add small amounts of powdered sugar and mix in between. Once all of the powdered sugar is added, gradually increase the speed of the mixer and mix until slightly fluffy. When the chocolate in the baking pan is cooled, pat the peanut butter/sugar mix onto it.
Melt the other 8 oz of chocolate, being sure not to heat the chips too quickly or get them too warm. When they are melted, take the pan off the top of the double boiler and completely dry the bottom of the pan. Pour the chocolate on top of the peanut butter. When it has cooled, you can use a sharp knife to cut it into squares.
Makes 25 bars that are 4 cm square.
Storage and Shelf Life
To store, wrap each bar in plastic wrap or wax paper. They will last a couple of weeks in the refrigerator that way. Or place into a gallon size zip lock freezer bag. Suck the air out and place into another zip lock freezer bag. They will last a couple of months that way. If you place them into a third zip lock bag with the air sucked out and then freeze them, they are good for a year.