honey-roasted peanut butter bars with chocolate ga
Category
Desserts - Breads
Sub
Category
None
Ingredients
1 2-layer-size devils food cake mix
1/3 cup butter, melted
1 egg
3/4 cup butter, softened
3/4 cup honey-roasted peanut butter
2 teaspoons vanilla
3 cups powdered sugar
2 tablespoons whipping cream or milk
3/4 cup honey-roasted peanuts, chopped
1/2 cup whipping cream
1 11.5-ounce package milk chocolate pieces
Instructions
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.
To Store- Place bars in a single layer in an airtight container; cover.
Store in the refrigerator up to 3 days or freeze for up to 3 months.
To serve, thaw bars, if frozen. Let refrigerated bars stand at room
temperature 15 minutes before serving.
Originally Submitted
3/27/2011
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