Chocolate-Peanut Butter Bars
Ingredients
- For the dough
- 200 grams butter
- 3 eggs
- 150 grams sugar
- 200 grams Pastry flour
- 50 grams Nut
- 80 milliliters milk
- 2 Tbsps cocoa powder
- 50 grams cornstarch
- ½ packet Baking powder
- butter (for the baking dish)
- breadcrumbs (for the baking dish)
- For the filling
- 150 grams Couverture
- 100 grams Peanut butter (with bits)
- 200 grams Whipped cream
- Vanilla sugar
- sugar
- For the caramel nut topping
- 300 grams sugar
- 200 grams Whipped cream
- 100 grams Dark chocolate
- 100 grams chopped Peanuts (unsalted)
- 50 grams chopped almonds (or other nuts)
Preparation steps
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.
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.
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.
