2Food > Chocolate Peanut Butter Bars with Hot Fudge Sauce

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Chocolate Peanut Butter Bars with Hot Fudge Sauce

Prep Time: 35 min.
Cook Time: 145 min.
Total Time: 180 min.
Servings: 8

What you need

3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
3 tablespoons packed brown sugar
3/4 cup confectioners sugar
3 tablespoons light corn syrup
4 oz cream cheese, softened
1/2 cup creamy peanut butter (not "natural")
1 cup salted dry-roasted peanuts (4 oz)
2 tablespoons Dutch-process unsweetened cocoa powder
3 large eggs, lightly beaten
1/4 cup granulated sugar
1/3 cup heavy cream
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1/2 teaspoon vanilla
Vegetable oil for greasing pan

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How to do it

1. Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.

2. Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.

3. Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.

4. Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.

5. Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth.

6. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.

7. Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes.

8. Transfer cake in pan to a rack to cool completely.

9. Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.

10. Hot fudge sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using. Leftover bars can be frozen, individually wrapped in plastic wrap, up to 4 days.

11. Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.

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Nutrition

Calories
690.21cal ( 34.51% of daily need)
Fat
55.7g ( 85.7% of daily need)
Saturated Fat
29.74g ( 185.86% of daily need)
Carbohydrates
42.66g ( 14.22% of daily need)
Sugar
35.16g ( 39.07% of daily need)
Cholesterol
121.81mg ( 40.6% of daily need)
Sodium
325.38mg ( 14.15% of daily need)
Caffeine
13.54mg ( 4.51% of daily need)
Protein
11.65g ( 23.3% of daily need)
Manganese
0.76mg ( 37.76% of daily need)
Vitamin E
3.81mg ( 25.41% of daily need)
Vitamin B3
4.26mg ( 21.29% of daily need)
Phosphorus
207.34mg ( 20.73% of daily need)
Magnesium
82.6mg ( 20.65% of daily need)
Copper
0.39mg ( 19.73% of daily need)
Vitamin A
785.99IU ( 15.72% of daily need)
Fiber
3.51g ( 14.03% of daily need)
Selenium
9µg ( 12.86% of daily need)
Zinc
1.71mg ( 11.42% of daily need)
Iron
1.97mg ( 10.95% of daily need)
Folate
43.07µg ( 10.77% of daily need)
Potassium
347.27mg ( 9.92% of daily need)
Vitamin B2
0.15mg ( 8.96% of daily need)
Vitamin B6
0.17mg ( 8.37% of daily need)
Vitamin B5
0.79mg ( 7.9% of daily need)
Vitamin B1
0.1mg ( 6.4% of daily need)
Calcium
61.92mg ( 6.19% of daily need)
Vitamin K
6.25µg ( 5.95% of daily need)
Vitamin D
0.7µg ( 4.65% of daily need)
Vitamin B12
0.25µg ( 4.11% of daily need)

Breakdown

Proteins
6.48%
Fat
69.77%
Carbs
23.75%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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