These bars are one word: sinful. They’re truly almost too good and as someone who is famously fond of peanut butter and chocolate together and tends to eat spoonfuls of peanut butter topped with chocolate chips as a snack, these are my complete weakness.
The Baked cookbooks are hands down some of my favorites, and definitely some of the most used in my kitchen. Both are full of phenomenal recipes from the bakery that I’ve been itching to go to for years now. The fact that those Brooklyn Boys so kindly shared their recipes with poor Californian’s like me who can’t get to New York very easily makes me love them so much more.
The first time I made these, I didn’t let the middle layer set completely before pouring on the top chocolate layer. I stuck them in the freezer for five minutes to harden them up a bit before cutting, but they were an ooey-gooey, sticky, peanut butter mess.
A really, really delicious mess. The photo above is from the first time I made them…look at that peanut butter chocolate mixture oozing out of the middle…um, YUM.
I managed to make them slightly presentable enough to photograph for Instagram, which is what you see above, but no one who was eating them cared at all what they looked like. They were quickly devoured, and the sticky peanut butter and chocolate mixture left a mark on the cheeks and fingers of all those who stole a bite.
The second time I made them, they got the requisite hardening time, but if I must say, I think I like them ooey-gooey, warm, and sticky even better. Either way, these are one of the best peanut butter chocolate treats I’ve ever tasted, and I’ve tasted lots.
We owe those Brooklyn Boys big time.
Day 1: The Baked Brownie
Day 5: S’mores Bread Pudding
- 1 3/4 cups crisped rice cereal (use GF if desired)
- 1/4 cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted butter, melted
- 5 ounces good-quality milk chocolate, coarsely chopped
- 1 cup creamy (or crunchy, which I used and loved) peanut butter
- 3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
- 1/2 teaspoon light corn syrup
- 4 tablespoons (1/2 stick or 2 ounces) unsalted butter
- Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.
- Put the cereal in a large bowl and set aside.
- Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
- Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
- In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
- In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
- Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread (actually, I found it easier to just roll it around until it coated smoothly, avoiding the risk of picking up any of the peanut butter layer with it) into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.
- Cut into 9 (or 16, these babies are rich!) squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Recipe from Baked: New Frontiers in Baking