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Category: Bars
Prep Time: Cook Time: Total Time:
Shortbread Base
1 1/2 cups all purpose flour
1 tsp instant espresso powder
1/2 tsp salt
1/4 tsp ground cinnamon
8 oz (2 sticks) unsalted butter, room temperature
1/2 cup packed light brown sugar
1/4 cup sugar
1 tsp vanilla extract
3 oz bittersweet or milk chocolate, finely chopped
Topping
6 oz bittersweet or milk chocolate, finely chopped
3/4 cup chopped salted, roasted peanuts
Center a rack in the oven and preheat to 375 degrees F. Butter a 13x9 inch baking pan and line with foil so that some comes up over the edges. Butter the foil and put the pan on a baking sheet.
Whisk together the flour, espresso powder, salt, and cinnamon and set aside. In a mixer with a paddle attachment, beat the butter at medium speed for 3 minutes until smooth. Add the sugars and beat for another 3 minutes, until light and fluffy. Beat in the vanilla, then add the dry ingredients. Use a low speed and cover the mixer with a clean towel to avoid flour flying up. Mix until the dry ingredients are almost incorporated.
Add the chopped chocolate and mix until just combined, mixing by hand if necessary. Scrape the dough into the pan and smooth the top. The dough will be very thick and sticky and make a very thin layer. Use a spatula or your fingertips to make an even layer. Bake 20-22 minutes, or until the base is very bubbly and beginning to pull from the sides. Transfer the pan to a rack and turn off the oven.
Sprinkle the chopped chocolate onto the bars and put back in the oven for 2-3 minutes, or until the chocolate is soft. Spread with a spatula or the back of a spoon into an even layer over the bars. Sprinkle the chopped peanuts and lightly press down with your fingertips, and let the bars cool to room temperature. Carefully lift the bars out of the pan using the foil and cut into bars.
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PEANUT-CHOCOLATE-CARAMEL CRUNCH BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Shortbread Base
1 1/2 cups all purpose flour
1 tsp instant espresso powder
1/2 tsp salt
1/4 tsp ground cinnamon
8 oz (2 sticks) unsalted butter, room temperature
1/2 cup packed light brown sugar
1/4 cup sugar
1 tsp vanilla extract
3 oz bittersweet or milk chocolate, finely chopped
Topping
6 oz bittersweet or milk chocolate, finely chopped
3/4 cup chopped salted, roasted peanuts
Center a rack in the oven and preheat to 375 degrees F. Butter a 13x9 inch baking pan and line with foil so that some comes up over the edges. Butter the foil and put the pan on a baking sheet.
Whisk together the flour, espresso powder, salt, and cinnamon and set aside. In a mixer with a paddle attachment, beat the butter at medium speed for 3 minutes until smooth. Add the sugars and beat for another 3 minutes, until light and fluffy. Beat in the vanilla, then add the dry ingredients. Use a low speed and cover the mixer with a clean towel to avoid flour flying up. Mix until the dry ingredients are almost incorporated.
Add the chopped chocolate and mix until just combined, mixing by hand if necessary. Scrape the dough into the pan and smooth the top. The dough will be very thick and sticky and make a very thin layer. Use a spatula or your fingertips to make an even layer. Bake 20-22 minutes, or until the base is very bubbly and beginning to pull from the sides. Transfer the pan to a rack and turn off the oven.
Sprinkle the chopped chocolate onto the bars and put back in the oven for 2-3 minutes, or until the chocolate is soft. Spread with a spatula or the back of a spoon into an even layer over the bars. Sprinkle the chopped peanuts and lightly press down with your fingertips, and let the bars cool to room temperature. Carefully lift the bars out of the pan using the foil and cut into bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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