Chocolate-Peanut Butter Bars

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Chocolate-Peanut Butter Bars
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2 h.
ready in 4 h.
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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
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)
How healthy are the main ingredients?
sugarWhipped creamsugarPeanut butteralmondegg

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.