Chocolate-Peanut Butter Bars

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Chocolate-Peanut Butter Bars
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 4 h.
Ready in

Ingredients

for
1
For the dough
200 grams
3
150 grams
200 grams
50 grams
80 milliliters
2 tablespoons
50 grams
½ packet
Butter (for the baking dish)
Crumb (for the baking dish)
For the filling
150 grams
100 grams
Peanut butter (with bits)
200 grams
For the caramel nut topping
300 grams
200 grams
100 grams
100 grams
chopped Peanuts (unsalted)
50 grams
chopped almonds (or other nuts)

Preparation steps

1.

Whisk the pastry butter with eggs and sugar. Combine flour, cornstarch and baking powder and stir into egg mixture. Stir in milk and cocoa until a smooth dough has formed. Spread onto the greased baking dish and bake at 180°C (approximately 350°F) for about 30-40 minutes, or until a toothpick stuck into the center can be removed cleanly. Remove from the oven, then remove from the baking dish onto a wire rack and let cool. Cut horizontally (making two layers). Melt the dark chocolate, spread it thinly on one layer, cover with plastic wrap. Flip the cake and spread the chocolate on other side of the base. Let chill in a refrigerator.

2.

For the caramel nut topping: lightly roast the nuts in a nonstick pan while stirring. Line a small tray with foil and spread the nuts in it. Carmelize the sugar, add cream to the pan, then pour in the chocolate and quickly stir in the nuts. Possibly use a moistened spatula. Let sit.

3.

For the filling: mix the peanut butter with 2 tablespoons of heavy cream, with the vanilla sugar and sugar until as sweet as desired. Mix the remaining cream until stiff and fold in. Spread half of the mixture on one layer of cake. Take the cake spread with chocolate out of the refrigerator, place on top of the layer with the cream, press together and peel off the foil. Spread the remaining cream on it, spread the caramel-nut topping on top, press lightly and remove the foil.