Molly Cookie

Peanut Butter Crispy Bars

Oct 28, 2009 Chocolate, Desserts, Peanut Butter

It’s Friday! As I sit and look at the weekend ahead, I can honestly say that I’m really glad there are some of these left in my refrigerator. Even though most of the pan is already gone (they went fast) there are still 3 or 4 small pieces left, and for that I am thankful.

This week has been exciting and busy. I spent my last week at my job as a Fundraising Coordinator (No more money raising!!!!) and continued training for my store managing position (Wait, I think that might qualify as money raising…). But, even MORE exciting than starting a new job, on Tuesday I got to meet someone I’ve wanted to meet for a long time. Ree Drummond, the Pioneer Woman, came to Tulsa for her cookbook signing! I went to the Tulsa Historical Society and waited my 4 hours for my turn to get my picture taken with her and have my book signed, and let me tell you, I’m glad I did it. As soon as I get a chance to pick something from her book and make it I will post pictures of the event and the cookbook, so stay tuned for some exciting blogging ahead!

For now, I’ll leave you with this wonderful recipe that I found on the Smitten Kitchen website. I thought they were pretty rich, but everyone who tried them thought they were great. I ended up cutting them in very small bites and only eating about 1 inch squares at a time. Much more than that was a little too much to handle. The bite size pieces, however, were absolutely delicious. I hope everyone has a wonderful weekend!

Peanut Butter Crispy Bars: Adapted from Smitten Kitchen (who adapted from Baked: New Frontiers in Baking)

For the crispy crust:
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted

For the milk chocolate peanut butter layer
5 ounces good-quality milk  or semi-sweet chocolate, coarsely chopped
1 cup creamy peanut butter

For the chocolate icing
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

Make the crispy crust: 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 (be careful to 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.

Make the milk chocolate peanut butter 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 refridgerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: 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 (it’s easier to turn the pan from side to side to let it spread rather than using a spatula for this) into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.

Cut into several (their recommendations were 9 and 16, I ended up with about 20) squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

Tags: crispy bars, Peanut Butter, peanut butter bars, peanut butter dessert, Pioneer Woman Book Signing, rice krispie desserts