Friday, May 27, 2011

Chocolate Peanut Butter Crispy Bars

Photo Courtesy of  The Galley Gourmet
The Galley Gourmet: Chocolate Peanut Butter Crispy Bars

Chocolate-Peanut Butter Crispy Bars
makes 24 2x2-inch bars

For the bottom layer
3 1/2 cups crisped rice cereal
1/2 cup water
1/2 cup granulated sugar
6 Tablespoons light corn syrup
6 Tablespoons (3 ounces) unsalted butter, melted and browned, browning is optional, but good

For the middle layer
7 1/2 ounces milk chocolate, chopped
1 1/2 cups creamy peanut butter

For the top layer
6 ounces good quality dark chocolate, chopped
1 teaspoon light corn syrup
8 Tablespoons (4 ounces) unsalted butter

Method:
Line a 9x13-inch baking pan with parchment paper leaving excess hanging over the side for easy removal. Place the cereal in a large bowl and set aside. In a medium saucepan, pour in 1/2 cup water; add the sugar and corn syrup and gently stir to combine. Using a candy thermometer placed in the pan, bring the the mixture to a boil over medium-high heat. Cook until the candy thermometer reaches the soft-ball stage, 235º F. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated. Transfer the mixture to the prepared pan. Using a spatula sprayed with non-stick spray or wrapping a piece of plastic wrap around your hand, evenly press the mixture into the bottom of the pan. Allow the layer to cool to room temperature.


In a large heat-proof bowl, combine the chocolate and peanut butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl is not touching the water. Using an rubber spatula, stir until the chocolate has melted and the mixture is completely smooth. Remove the bowl from the pan and continue to stir to cool the mixture slightly, about 30 seconds. Pour the mixture over the cooled crust. Place the pan in the refrigerator for at least one hour or until the top layer hardens.


In another large heat-proof bowl, combine the dark chocolate, corn syrup and butter. Place the bowl over a pan of simmering water, making sure the bottom of the bowl is not touching the water. Using a rubber spatula, stir until the chocolate and butter have melted and the mixture is completely smooth. Remove the bowl from the pan and continue to stir to cool the mixture slightly, about 30 seconds. Pour the mixture over the chilled peanut butter layer and spread into an even layer using an off-set spatula. Place the pan in the refrigerator for at least one hour or until the chocolate layer hardens.


Using the parchment overhang, carefully lift the bars out of the pan. Cut into squares and serve chilled. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. Enjoy!


Source: Adapted from Baked: New Frontiers in Baking

- Sent using Google Toolbar"

Many thanks to The Galley Gourmet!

No comments:

Le Bonhuer....

Meet Perry

My photo
Taguig City, Metro Manila, Philippines
I got a confession to make. I am food addict, over-indulgent! I crave for anything especially sweets, chocolates, cakes, ice cream, strawberries, halo-halo, leche flan, banana Q, breads, pasta, Nasi Goreng....tell me what you got in your fridge ;-D. Thank heavens for I got my mum's genes, I can gain and lose pounds that easy and quick. I am here to share with you my food recipe collection (almost forgotten in a corner of my room) and search for new, exciting recipes, meet good people, and discover more about the world of baking. I am no professional baker or chef (just a wanna-be for now) but we'll get there in time. In sha Allah. Afterall, DREAMS just got to start somewhere, and it starts right here, right now! Meantime enjoy this food journey with me among other stuff....amigos to the kitchen! [Thank you for visiting my blog,you're always welcome to come by! Feel free to dig deep into the posts, much treasures there. And leave your comments, I'd appreciate your words....] [P.S. Borrowed articles/photos can be deleted anytime, please advise.Thank you.]

Works of My Hands

Popular Posts [Last 7 Days]

Popular Posts [Last 30 Days]

Kindle and CookBooks

I Recommend!

flagCOUNTER

free counters

Paraiso Philippines

Filipino Translation

Transliteration & English