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!
Really good! I used unsweetened chocolate as a greater contrast to the sweet peanut butter and pecans in the crust cause that's what I had. It all worked great. I was really impressed with the shortcake base. Good flavour and texture.
Excellent recipe. I will definitely make these delicious bars again
Really great recipe. Good contrast of crunchy and smooth. I had a hard time with the shortbread crumbling apart when I cut it into squares. Anyone have any tips for me?
These are verrry good! Could not stop eating them! Definitely a keeper.
I made this recipe the other night and the ganache did not melt the chocolate completely (it melted most of it but a few small pieces were left) but I promptly stuck it in the fridge and chalked it up to learning a new recipe. Let me tell you, those little pieces that didn't' melt, added a really GREAT taste of bitter sweet chocolate (I used 71% Choc.) It's an easy recipe to make, it just has several stops in it - which can be good if you are working on other projects.
THESE ARE SOOOOO DELICIOUS!! They're like a not-so-sugary-sweet peanut butter cup with a crust.........mmmmmm.