These peanut butter bars taste exactly like peanut butter cups.
- Carbohydrate 670.644451401336 g
- Cholesterol 488.050000412573 mg
- Fat 279.962637749995 g
- Fiber 16.9755000548727 g
- Protein 39.0423125307294 g
- Saturated Fat 150.085567636692 g
- Serving Size 1 1 -xinchpan (1050g)
- Sodium 2712.32875154482 mg
- Sugar 653.668951346464 g
- Trans Fat 16.8664137643252 g
- Calories 5159 calories
Step-by-step
- In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended.
- Press evenly into the bottom of an ungreased 9x13 inch pan.
- In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth.
- Spread over the prepared crust.
- Refrigerate for at least one hour before cutting into squares.
Avoiding the Gritty Trap
Most home cooks ruin these bars by failing to dissolve the confectioners' sugar fully into the butter and peanut butter mixture. Granular sugar ruins the smooth mouthfeel required for a proper confection. Stir the base aggressively until the mixture yields a uniform, dense paste before pressing it into the pan.
The Role of Fat and Temperature
Melted butter combined with natural peanut oils creates a heavy emulsion. Press the crumb base firmly into the 9x13 inch pan using a flat-bottomed measuring cup. Uneven compaction creates loose crumbs that crumble apart when sliced. Chill the pan for precisely sixty minutes to set the fats without over-hardening the chocolate topping.
Controlling the Ganache Layer
When melting the 1 1/2 cups of semisweet chocolate chips with the remaining four tablespoons of peanut butter, avoid direct high heat. Use a double boiler with simmering water or gentle microwave intervals of thirty seconds. Overheated chocolate seizes into a dull, grainy paste. Stir until the mixture achieves a glossy sheen before spreading it across the chilled base.
