Chocolate Peanut Butter Bars are a generous layer of mega crunchy peanut butter sandwiched between thin layers of rich milk chocolate topped with a dark chocolate drizzle.
Course Dessert
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 30-40 mini bars
Author I Sugar Coat It
Ingredients
Peanut Butter Filling:
450gramsmilk chocolateI used Valrhona Jivara
250gramsall naturalchunky peanut butter
100gramsfeuilletineoptional, or a crispy type cereal
Chocolate:
500gramsmilk chocolate
Drizzle:
100gramsdark chocolate
Instructions
Line a half-sheet pan with parchment paper. Use a pan that isn't warped or dented for best results.
Pre-crystallize all the milk chocolate (450 g and 500g) by placing in a large stainless steel bowl and fit securely over a pot of simmering water. (I used the seed method - melt 80% of chocolate to 45ºC, remove from heat and add the remaining 20%, as needed, stirring continually until working temperature of 29-30ºC is achieved).
Soften the peanut butter by warming it slightly (no more than 25-27ºC). I set it over the pot of simmering water that was used to prepare the chocolate. I don't suggest using the microwave.
Once warmed, fold 450 grams of the pre-crystallized milk chocolate into the peanut butter until combined. If adding the feuilletine, do so now by folding it into the mixture.
Pour onto the lined pan and use a large offset spatula to spread and even layer. Allow to set.
Add the 100g dark chocolate to a small bowl and heat until melted. Set aside and keep warm/fluid.
Assembly:
Once the peanut butter filling has cooled and set, pour some of the remaining pre-crystallized milk chocolate over the filling and use an off-set spatula to spread a thin, even layer. Allow to set.
Once set, cover with a sheet of parchment paper and place a cutting board on top, Carefully flip the pan over so that the chocolate covered side is now facing down on the cutting board and the peanut butter side is facing up. Carefully remove the pan and parchment that lined the pan.
Pour the remaining pre-crystallized milk chocolate onto the peanut butter filling and use an offset spatula to spread a thin, even layer over the peanut butter. Drizzle immediately with the dark melted chocolate.
Before the chocolate sets completely, use a sharp knife to cut into 1.5-inch squares.