Chocolate Peanut Butter Bars with Hot Fudge Sauce

Name: Chocolate Peanut Butter Bars with Hot Fudge Sauce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 99 grams fine-quality bittersweet chocolate (not unsweetened), chopped; 3 Tbsps packed brown sugar; 177 milliliters confectioners sugar; 3 Tbsps light corn syrup; 113 grams cream cheese, softened; 118 milliliters creamy peanut butter (not natural); 113 grams cup salted dry-roasted peanuts; 2 Tbsps Dutch-process unsweetened cocoa powder; 3 larges eggs, lightly beaten; 59 milliliters granulated sugar; 79 milliliters heavy cream; 0 teaspoons salt; 118 milliliters stick cold unsalted butter, cut into pieces; 1 teaspoons vanilla; 8 servings Vegetable oil for greasing pan

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

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Pan

Aluminum Foil

Oven

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.

Ingredients you will need

Chocolate

Butter

Sugar

Water

Salt

Equipment you will use

Double Boiler

Whisk

Bowl

Frying Pan

Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.

Ingredients you will need

Peanuts

Vanilla

Egg

Equipment you will use

Double Boiler

Whisk

Bowl

Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes.

Equipment you will use

Baking Pan

Oven

Transfer cake in pan to a rack to cool completely.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Powdered Sugar

Peanut Butter

Cream Cheese

Salt

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Peanut Butter

Vanilla

Cream

Equipment you will use

Bowl

Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.

Ingredients you will need

Chocolate

Spread

Equipment you will use

Aluminum Foil

Frying Pan

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.

Ingredients you will need

Chocolate

Vanilla

Cocoa Powder

Cream

Syrup

Sugar

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Sauce

Equipment you will use

Aluminum Foil

Frying Pan

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 Sauce