CHOCOLATE PEANUT BUTTER BARS WITH HOT FUDGE SAUCE
Categories Chocolate Dessert Bake Kid-Friendly Peanut Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 generous servings
Number Of Ingredients 24
Steps:
- Make chocolate layer:
- Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
- Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
- Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
- Make peanut butter layer:
- Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
- Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
- Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
- Make hot fudge sauce:
- Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
- To serve:
- Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.
PEANUT BUTTER CHOCOLATE FUDGE SAUCE
A dessert recipe to die for... this is the easiest, yummiest sauce ever for ice cream. Have it over plain vanilla or go all out with vanilla, caramel and chocolate for a real choc peanut indulgence. I promise-- you will not be disappointed!! A Nigella Lawson recipe from Delicious. magazine.
Provided by Mrs. Danger_horse
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine chopped chocolate, cream, peanut butter and golden syrup in a microwave proof jug or saucepan.
- Heat gently on stovetop or in microwave, stirring occasionally, until chocolate is melted and ingredients combined.
- Pour sauce over ice cream and top with chopped roasted peanuts.
- Keeps well in a glass jar/bottle in the fridge for at least 2 weeks (if it lasts that long!).
Nutrition Facts : Calories 457.8, Fat 33.8, SaturatedFat 14.8, Cholesterol 55.3, Sodium 159.9, Carbohydrate 33.7, Fiber 2.4, Sugar 19.6, Protein 9.2
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