Chocolate Peanut Butter Bars

These are my new favorite treat.  HOLY SMOKES. I love them so much I made them twice this week. 

Here are some thoughts and suggestions I have on these yummy little bars:

• Only refrigerate the bars as long as needed to get the ganache to set up.  Too much refrigeration dries out the bottom layer. 
• The original recipe called for chopped peanuts in the peanut butter layer.  I didn't use them because I didn't have any and was very happy with the result.  No peanuts necessary, in my opinion.  Keep it smooth and simple. 
• Use something other than chocolate chips for the ganache layer.  I find that chocolate chips don't always melt smoothly.  If the ganache is not initially smooth, use a whisk to smooth things out. 
• I'm thinking it might be a very good idea to top these with the mini peanut butter cups from Trader Joe's.   
• You might also want to serve them with a scoop of vanilla ice cream. 

CHOCOLATE PEANUT BUTTER BARS

Bottom Layer:

• 1 Devil's food cake mix
• 1/3 cup butter, melted
• 1 egg

Middle Layer:

• 3/4 cup butter, softened
• 3/4 cup creamy peanut butter
• 2 teaspoons vanilla
• 3 cups powdered sugar
• 2-3 tablespoons whipping cream or milk

Top Ganache:

• 1/ 2 cup whipping cream
• 12 ounces milk chocolate

Preheat oven to 350 degrees.


Line a 9 x 13 baking pan with foil (or parchment), extending foil over the pan edges. Lightly grease foil. No need to grease the parchment, if that's what you're using.


In a mixer, combine cake mix, melted butter, and egg. Beat on low speed for 1 to 2 minutes or until mixture is combined.


Press mixture into bottom of the prepared pan.


Bake for 12 minutes. Cool completely in pan on a wire rack.


In mixer, combine softened butter, peanut butter, and vanilla. Beat on medium speed for 30 seconds.


Add powdered sugar one cup at a time and beat well after each addition, scraping the bowl as needed.


Beat in the 2 tablespoons whipping cream.  Continue beating until very smooth and fluffy. 


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 and 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.


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 and cut. 

Source:  Better Homes and Gardens