Yield: Yields 4 dozen 1-1/2-inch-square bars.
Upgrade the classic bar cookie with the buttery tenderness of a shortbread crust. These crowd-pleasing bars are covered with a creamy peanut butter spread and bittersweet chocolate ganache.
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Make Ahead Tips
The bars will keep at room temperature for 1 week.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
OK, but not my favourite chocolate & peanut butter combination. I was surprised at how not-sweet the base was, but I'd leave it alone. I did 1 cup instead of 1.5 cups of sugar with the filling, and I prefer that sweetness level, but there wasn't enough filling overall, I'd double the peanut butter layer. There also wasn't enough chocolate layer to easily cover the hills and valleys from getting the peanut butter layer in place. I'd increase the chocolate by 50% and the whipping cream by 25%.
Made these on the weekend --- for such a simple recipe, they are delicious and addictive. My husband said they're like something you'd buy from a bakery. I mostly followed the recipe but only used 1 cup icing sugar in the peanut butter layer (and no hot water). I increased the chocolate a wee bit (7 oz) just to be on the safe side. They were snapped up very quickly (I had to hide some in the freezer). BTW, to vegetarianswife, I put the pan in the 'fridge for a couple of hours, then lifted the foil out of the pan and used a large chef's knife to cut into bars before I peeled the foil off. The squares cut cleanly for a nice presentation.
These have become one of my Christmas cookie staples as they are always requested. If you love PB/Choc combo, they are the best! I am one to fiddle with recipes but follow this one as written--and use good quality chocolate as it makes a difference. Rich and yummy!
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