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Chocolate Peanut Butter Bars with Hot Fudge Sauce

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Chocolate Peanut Butter Bars with Hot Fudge Sauce

Chocolate Peanut Butter Bars with Hot Fudge Sauce

You can never have too many condiment recipes, so give Chocolate Peanut Butter Bars with Hot Fudge Sauce a try. One portion of this dish contains around 12g of protein, 56g of fat, and a total of 690 calories. This recipe serves 8. Head to the store and pick up granulated sugar, corn syrup, dry-roasted peanuts, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

1
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.
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Cooking OilCooking Oil
Equipment you will use
Baking PanBaking Pan
Aluminum FoilAluminum Foil
OvenOven
2
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.
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ChocolateChocolate
ButterButter
SugarSugar
WaterWater
SaltSalt
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Double BoilerDouble Boiler
WhiskWhisk
BowlBowl
Frying PanFrying Pan
3
Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
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PeanutsPeanuts
VanillaVanilla
EggEgg
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Double BoilerDouble Boiler
WhiskWhisk
BowlBowl
4
Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes.
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Baking PanBaking Pan
OvenOven
5
Transfer cake in pan to a rack to cool completely.
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Frying PanFrying Pan
1
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.
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Powdered SugarPowdered Sugar
Peanut ButterPeanut Butter
Cream CheeseCream Cheese
SaltSalt
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Hand MixerHand Mixer
BowlBowl
2
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.
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Peanut ButterPeanut Butter
VanillaVanilla
CreamCream
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BowlBowl
3
Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
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ChocolateChocolate
SpreadSpread
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
1
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.
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ChocolateChocolate
VanillaVanilla
Cocoa PowderCocoa Powder
CreamCream
SyrupSyrup
SugarSugar
SaltSalt
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Sauce PanSauce Pan
1
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.
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SauceSauce
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
1
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.
Ingredients you will need
Hot Fudge SauceHot Fudge Sauce
WrapWrap
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Plastic WrapPlastic Wrap
DifficultyExpert
Ready In3 hrs
Servings8
Health Score4
Gluten Free
DietsGluten Free
Dish TypesSide Dish
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