Peanut Butter Chocolate Shortbread Bars Recipes

KETO CHOCOLATE PEANUT BUTTER BARS RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a 9x9 in (23x23 cm) baking pan with parchment paper.
• In a medium bowl, stir together the almond flour and sweetener.
• In a small bowl, stir together the melted coconut oil and vanilla. Mix into the almond flour mixture, pressing with the back of a spoon or spatula, until a crumbly dough forms.
• Press the cookie dough into the lined pan. Bake for about 10 minutes, until the edges are golden. Cool for a few minutes, until the top is firm and the pan is cool enough to handle. (Meanwhile, make the peanut butter layer.)
• In a medium bowl, stir together the peanut flour and sweetener.
• Add the peanut butter and vanilla. Mix well, pressing with the back of a spoon or spatula, until fully incorporated. (The mixture will be dense and can take some effort to incorporate. If you have a powerful blender or food processor, you can mix in there, scraping down the sides occasionally.)
• Spoon pieces of the peanut butter dough on top of the cookie layer in the pan, then spread and press evenly. If it's sticky, working with wet hands can help (but not too wet to avoid adding water to the peanut butter mixture).
• Combine chocolate chips and coconut oil in a medium bowl. Heat in the microwave (or on the stove in a double broiler), stirring every 20 seconds, until completely melted.
• Whisk in the sweetener.
• Pour the chocolate over the peanut butter layer and spread evenly. Cool completely, until the chocolate is solid, before cutting into bars. (You can also refrigerate to speed the cooling process, but then you'll want to let it sit on the counter for about 30 minutes before cutting, to avoid having the chocolate crack.) Cut straight down with a large chef's knife (don't saw back and forth). Once cut, refrigerate to store.

CHOCOLATE PEANUT BUTTER SHORTBREAD SQUARES

Steps:

• Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.
• Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes.
• Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack.
• Place a basket-weave mat, trimmed to fit pan, on a rimmed baking sheet, and spread melted chocolate evenly on mat. Refrigerate until firm, about 45 minutes.
• Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully center chocolate, mat side up, on top of peanut butter, and gently peel off mat. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days.

PEANUT BUTTER & CHOCOLATE SHORTBREAD BARS

Steps:

• Line a straight-sided 13×9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal.
• In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
• Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.
• Bake the dough for 20 minutes, then decrease the oven temperature to 300°F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.
• Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
• With a knife or metal offset spatula, spread the filling over the fully cooled crust. The filling may not spread smoothly and evenly, but don't worry; the ganache will cover it.
• Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.
• Spread the ganache over the peanut-butter filling with a metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow the ganache to set before cutting (or refrigerate for 1 hour).
• Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares.

PEANUT BUTTER & CHOCOLATE SHORTBREAD BARS

Steps:

• Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal.
• In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
• Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.
• Bake the dough for 20 minutes, then decrease the oven temperature to 300°F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.
• Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
• With a knife or metal offset spatula, spread the filling over the fully cooled crust. The filling may not spread smoothly and evenly, but don't worry; the ganache will cover it.
• Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.
• Spread the ganache over the peanut-butter filling with a metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow the ganache to set before cutting (or refrigerate for 1 hour).
• Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares.

PEANUT BUTTER AND CHOCOLATE SHORTBREAD BARS

Steps:

• To make the crust: Line a metal 13x9 baking pan with foil, leaving an overhang on opposite sides to lift the bars out. Stir the butter, sugar and salt together in a medium bowl. Add the flour and peanuts, mixing until a stiff dough comes together. Press the dough evenly over the bottom of the prepared pan. Use a fork to prick the dough all over, then refrigerate for about 30 minutes, or until the dough is firm. Meanwhile, preheat oven to 325 F. Bake the crust for 20 minutes, then decrease oven temperature to 300 F and continue baking for another 20-25 minutes, or until the crust is golden brown and set. Transfer pan to a wire rack and let the crust cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter on medium until smooth. Add half of the confectioners' sugar, the vanilla extract and 1 tablespoon of hot water to the bowl. Starting on low speed, then increasing to medium, beat until smooth and fluffy. Mix in the remaining confectioners' sugar until smooth. The mixture should be thick but not too stiff - if it is, add another tablespoon of hot water. Using an offset spatula, spread the peanut butter filling over the cooled crust. To make the ganache: Add the chocolate to a heatproof bowl. Bring the heavy cream to a boil in a small saucepan then pour over the chocolate. Let stand for about 3 minutes, then stir gently until smooth. Spread the ganache over the peanut butter filling in an even layer. Let sit until the ganache sets (at least 3 hours at room temperature, or 1 hour in the fridge). Lift the bars out using the foil handles, then cut into squares before serving.

CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS

Steps:

• Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
• In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
• Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.