CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Bars
    Prep Time:       Cook Time:       Total Time:  

For chocolate layer
Vegetable oil for greasing pan
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup cold unsalted butter, cut into pieces
1/4 cup sugar
1/4 tsp salt
3 large eggs, lightly beaten
1 tsp vanilla
1 cup salted dry-roasted peanuts

For peanut butter layer
4 oz cream cheese, softened
1/2 cup creamy peanut butter (not natural)
3/4 cup confectioners sugar
1/4 tsp salt
1/2 cup chilled heavy cream
1 tsp vanilla

For hot fudge sauce
1/3 cup heavy cream
3 tbsp light corn syrup
3 tbsp packed brown sugar
2 tbsp Dutch-process unsweetened cocoa powder
1/4 tsp salt
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 tsp vanilla

Make chocolate layer:

Put oven rack in middle position and preheat oven to 350. 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 until combined well, about 4 minutes.

Beat cream with vanilla 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.

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.

Serves 6-8


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Chocolate Peanut Butter Bars With Hot Fudge Sauce
   by sgre52160



For chocolate layer Vegetable oil for greasing pan 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped 1/2 cup cold unsalted butter, cut into pieces 1/4 cup sugar 1/4 tsp salt




Peanut Butter Chocolate Bars With Hot Fudge Sauce
   by sgre52160



For chocolate layer Vegetable oil for greasing pan 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped 1/2 cup cold unsalted butter, cut into pieces 1/4 cup sugar 1/4 tsp salt 3 l




Peanut Butter Fudge Bars
   by sgre52160



1 (18.25 oz) box yellow cake mix 1 cup creamy peanut butter 1 egg 1/2 cup vegetable oil 1 (14 oz) can sweetened condensed milk 1 cup semisweet chocolate chips 2 tbsp butter or margarine




* Chocolate Fudge Peanut Bars *
   by sgre52160



Crust 2 cups chocolate cookie crumbs 1/2 cup butter, melted Filling 1 (8 oz) pkg cream cheese, softened 1 cup confectioners sugar 1/2 cup creamy peanut butter 2 tbsp milk Topping 2 cups sem




Chocolate Peanut Fudge Bars - Easy
   by sgre52160



1 pkg refrigerated chocolate chip cookie dough with peanut butter filling in squares or rounds 1 (12 oz) pkg semisweet chocolate chips 1 cup whipping cream 3 egg yolks, beaten 1/2 cup flour 1/4





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.