PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE
Steps:
- Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
- In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
- Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
- Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
- Sprinkle evenly with the flaky sea salt. Cut into squares to serve.
MOCHA-WALNUT BARS WITH DARK CHOCOLATE GANACHE
Make and share this Mocha-Walnut Bars With Dark Chocolate Ganache recipe from Food.com.
Provided by Mom2Rose
Categories Bar Cookie
Time 3h40m
Yield 24 bars, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- In medium bowl, stir walnuts, sugar and butter until moistened.
- Press mixture evenly on bottom of ungreased 13x9-inch pan or 12x8-inch (2-quart) glass baking dish.
- Bake 8 to 15 minutes or until edges are just golden brown; cool 30 minutes.
- In large bowl, knead cookie dough and espresso granules until blended.
- Drop small spoonfuls of dough evenly over walnut crust.
- Gently press dough together evenly over crust (If dough is sticky, use floured fingers).
- Bake 20 to 25 minutes or until golden brown; cool 30 minutes.
- In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth.
- Spread chocolate mixture over bars.
- Refrigerate 1 hour.
- For bars, cut into 6 rows by 4 rows.
- Cover and refrigerate any remaining bars.
Nutrition Facts : Calories 531, Fat 38.8, SaturatedFat 12.6, Cholesterol 36.8, Sodium 211, Carbohydrate 46.1, Fiber 3.1, Sugar 26.8, Protein 6.4
CHOCOLATE GANACHE S'MORES
A scrumptious oven baked dessert to bring on the taste of those yummy campfire graham cracker, chocolate, marshmallow s'mores!
Provided by Spence Ohana
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray.
- Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 50.9 g, Cholesterol 47.5 mg, Fat 22.2 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 12.9 g, Sodium 185.3 mg, Sugar 22.9 g
PEANUT BUTTER BARS WITH CHOCOLATE GANACHE
I found this recipe on another website this morning: www.recipe4living.com and it sounds wonderful. I wanted to post it here so that I could try it at a later time. Here is what the chef had to say: If you like peanut butter and chocolate,you won't be able to resist these bars. They are so moist and tasty.
Provided by senseicheryl
Categories Bar Cookie
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 13 x 9 inch baking dish.
- Combine flour, sugar, salt and baking soda; set aside.
- Over medium heat, bring peanut butter, butter and water to a boil; stirring frequently.
- Pour into flour mixture.
- Add eggs and buttermilk; mix well.
- Pour into the prepared baking pan and bake for 35-40 minutes.
- Cool 30 minutes.
- In a microwavable bowl, microwave chocolate morsels and whipping cream for 1 minute; stirring halfway through and spread on cake and refrigerate.
- Cut into bars when ready to serve.
Nutrition Facts : Calories 254, Fat 14.6, SaturatedFat 7.2, Cholesterol 42.7, Sodium 254.1, Carbohydrate 28.8, Fiber 1, Sugar 19.6, Protein 4.1
MOND BARS WITH CHOCOLATE GANACHE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. My version of a favorite bakery treat, a butter-rich crust is topped with an almond-scented cream cheese filling, topped off with dark chocolate ganache and toasted almonds.
Provided by 352lillian
Categories Bar Cookie
Time 1h15m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 9 x 13 pan with Reynolds Non Stick Foil.
- Crust: Cut butter into dry ingredients and pat evenly into the pan. Bake at 350 for 20 to 25 minutes.
- Filling: Mix sugar and cream cheese with mixer until well creamed. Beat in eggs and almond extract until fluffy. Pour over crust while still hot. Bake for 15 to 20 minutes. Cool completely.
- Chocolate Ganache: Place the chopped chocolate in a small bowl. In a small pan, heat the cream over medium heat, bringing it just to a boil. Immediately pour over the chocolate and stir until smooth. Pour over cooled filling, spreading out evenly. Scatter toasted almonds on top.
Nutrition Facts : Calories 221.6, Fat 16.5, SaturatedFat 9.2, Cholesterol 49.6, Sodium 106.4, Carbohydrate 17.2, Fiber 1.4, Sugar 7.2, Protein 3.5
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