PEANUT BUTTER-GANACHE BARS
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
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
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
PEANUT BUTTER CHOCOLATE BARS
These chewy peanut butter chocolate bars are the perfect no-fuss contribution to a potluck or bake sale. I've discovered the trick is to get them into the refrigerator to set up before they disappear! -Lorri Speer, Centralia, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine sugar, corn syrup and peanut butter. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Spread melted chocolate over top; refrigerate until set. Cut into bars.
Nutrition Facts : Calories 302 calories, Fat 14g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
HONEY ROASTED PEANUT BUTTER BARS WITH CHOCOLATE GANACHE RECIPE - (4.3/5)
Provided by mytastytreasures
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 15x10x1 inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Set aside. In an extra large bowl, combine dry cake mix, 1/3 cup butter, and egg. Beat with an electric beater on low speed for 1 -2 minutes or until mixture is combined. Press mixture into bottom of prepared pan. Bake in preheated oven for 12 minutes. Cool completely. In a large bowl, combine 3/4 cup butter, peanut butter, and vanilla. Beat with electric mixer on medium speed for 30 seconds. Beat in 2 TBSP whip cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place uncut bars in the refrigerator while you prepare the ganache. In small saucepan, bring 1/2 cup whipping cream just to boiling over medium high heat. Remove from heat and add chocolate chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool 15 minutes; spread over filling. Refrigerate 1-2 hours or until set. Cut into bars. Makes 48 bars. Store covered in refrigerator. Let bars stand at room temperature for 15 minutes before serving
PEANUT BUTTER CHOCOLATE GANACHE
Make and share this Peanut Butter Chocolate Ganache recipe from Food.com.
Provided by Roxanne J.R.
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the cream, powdered sugar, chocolate chip morsels and butter over low heat.
- Bring to a boil, reduce heat and add the peanut butter at the same time.
- Stir until smooth.
- Ganache will be too hot to spread or pour.
- Set in the refrigerator for several minutes.
- Then place the ganache on the counter and stir once or twice over the next ten minutes until it has reached the desired consistency.
Nutrition Facts : Calories 443, Fat 34.4, SaturatedFat 17.8, Cholesterol 56, Sodium 89.7, Carbohydrate 35.1, Fiber 2.8, Sugar 29.7, Protein 6
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HONEY-ROASTED PEANUT BUTTER BARS WITH CHOCOLATE GANACHE
From bhg.com
4.3/5 (36)Calories 189 per servingTotal Time 2 hrs 12 mins
- Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside. In a very large bowl, combine cake mix, 1/3 cup melted butter, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake in the preheated oven for 12 minutes. Cool completely in pan on a wire rack.
- In a large bowl, combine 3/4 cup softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat until combined, scraping bowl occasionally. Beat in the 2 tablespoons whipping cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.
- In a small saucepan, bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for 1 to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes 48 bars.
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