Peanut Butter Bars With Salted Chocolate Ganache Recipes

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PEANUT BUTTER BARS WITH CHOCOLATE GANACHE



Peanut Butter Bars With Chocolate Ganache image

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

2 cups flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
3/4 cup peanut butter
1 cup butter
1 cup water
2 eggs
1/2 cup buttermilk
1/2 cup chocolate chips, semi sweet
1/3 cup whipping cream

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

SALTED CARAMEL PEANUT BARS



Salted Caramel Peanut Bars image

Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.

Provided by Food Network Kitchen

Categories     dessert

Time 4h20m

Yield 24 bars

Number Of Ingredients 12

3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for the baking sheet
3 cups all-purpose flour (see Cook's Note)
6 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Two 10.8-ounce bags chewy caramels, unwrapped
4 teaspoons heavy cream
1 cup salted roasted peanuts
Flaky salt

Steps:

  • Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
  • Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
  • Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
  • Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
  • Position an oven rack in the center of the oven and preheat to 325 degrees F.
  • Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
  • Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
  • Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE



Peanut Butter Bars with Salted Chocolate Ganache image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 185

CHOCOLATE PEANUT BUTTER BARS IV



Chocolate Peanut Butter Bars IV image

These bars are a classic blend of peanut butter and chocolate. Easy to make, and quick to satisfy!

Provided by justine

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 24

Number Of Ingredients 5

2 ½ cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 ¾ cups confectioners' sugar

Steps:

  • In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Nutrition Facts : Calories 288.6 calories, Carbohydrate 31.4 g, Cholesterol 20.3 mg, Fat 18.2 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 158.4 mg, Sugar 24.8 g

CHOCOLATE PEANUT BUTTER BARS II



Chocolate Peanut Butter Bars II image

No-bake peanut butter bars.

Provided by Dawn DeMaster

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 6

½ cup butter
½ cup packed brown sugar
1 teaspoon vanilla extract
2 cups peanut butter
2 ½ cups confectioners' sugar
2 cups semisweet chocolate chips

Steps:

  • Melt butter or margarine over low heat. Add sugars, peanut butter and vanilla. Mix well.
  • Press into a 9 x 13 inch pan.
  • Melt chocolate chips and spread over the top. Cool.

Nutrition Facts : Calories 587.9 calories, Carbohydrate 60 g, Cholesterol 20.3 mg, Fat 37.8 g, Fiber 4.2 g, Protein 12.1 g, SaturatedFat 14.4 g, Sodium 257.8 mg, Sugar 52.6 g

PEANUT BUTTER-GANACHE BARS



Peanut Butter-Ganache Bars image

Three layers of flavor are packed into these rich bars, which have a crust made from a box Betty Crocker™ Super Moist™ devils food cake mix, a creamy peanut butter filling and a decadent ganache topping.

Provided by By Brooke Lark

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ devils food cake mix
1/3 cup butter
1 egg
3/4 cup butter, softened
3/4 cup peanut butter
1 teaspoon vanilla
3 cups powdered sugar (about l lb)
2 tablespoons milk
3/4 cup honey-roasted peanuts, chopped, if desired
1 cup semisweet chocolate chips (6 oz)
1 cup milk chocolate chips (6 oz)
1/2 cup whipping cream

Steps:

  • Heat oven to 350°F. In medium bowl, mix crust ingredients; press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.
  • In large bowl, mix all filling ingredients except peanuts until smooth and well blended. Stir in peanuts. Spread and pat filling evenly over cooled crust.
  • In medium microwavable bowl, microwave ganache ingredients on High 1 minute. Stir with whisk; microwave about 30 seconds longer. Stir again until mixture is smooth. Spread ganache over filling. Let stand at room temperature until set and completely cooled, 2 to 3 hours. Cut into 4 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE PEANUT BUTTER GANACHE



Chocolate Peanut Butter Ganache image

Made it up - from other recipes on here - thanks for your inspiration again and again and again, fellow Zarians!

Provided by Stacey in BG

Categories     Dessert

Time 10m

Yield 1 layer cake

Number Of Ingredients 3

12 ounces semi sweet chocolate chips
1 cup heavy cream
1/2 cup peanut butter

Steps:

  • In a heavy saucepan, melt all ingredients - stirring constantly - over low heat.
  • Let cool - pour over a delecate cake while slightly warm, or cool totally, whip lightly, and use as icing.
  • YUMMO!

Nutrition Facts : Calories 3209.3, Fat 255.1, SaturatedFat 128.5, Cholesterol 326.1, Sodium 720, Carbohydrate 246.6, Fiber 27.8, Sugar 197.6, Protein 51.5

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