Valrhona Chocolate Peanut Bars

Valrhona Chocolate Peanut Bars

Multi-Layed PB Chocolate Bars
Prep Time: 1 hour
Resting Time: 12 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Bar
Servings: 20 Bars

Ingredients

Base Cookie Layer

  • 1 1/3 cup confectionner's suger (142g)
  • 5 tbsp unsalted melted butter (80g)
  • 3 1/4 tbsp creamy peanut butter (70g)
  • 5/6 cup graham cracker crumbs (80g)
  • 1/8 tsp fine sea salt (0.5g)

Chocolate Peanut Butter 2nd layer

Dark Chocolate Top layer

Instructions

Base Cookie layer

  • Combine all the ingredients and mix.
  • Press the base into a greased and parchment paper lined quarter sheet pan, smoothing with a spatula to get an even layer.
  • Chill briefly while making the 2nd layer.

Chocolate Peanut Butter, 2nd layer

  • For the second layer, melt Valrhona Bahibé 46% Dark Milk Couverture Chocolate Feves in a microwave safe bowl on 20-30 second intervals just until it is melted.
  • Add the crunchy peanut butter and soft butter and mix well.
  • Pour over the base and smooth with an offset spatula.
  • Return to the refrigerator while making the 3rd layer- but no more than 30 minutes. The second layer should be set but not too cold otherwise the 3rd layer will not adhere.

Dark Chocolate Top layer

  • For the 3rd layer, melt Valrhona Guanaja 70% Dark Couverture Chocolate Feves in the microwave.
  • Combine the cream and corn syrup/glucose in a pot and bring to a boil.
  • Slowly pour the hot liquid over the melted chocolate, mixing well with each addition.
  • Once all the liquid is incorporated, mix with a immersion blender, taking care not to add air bubbles.
  • Pour on top of the 2nd layer and smooth with an a spatula. Chill for 2 hours before covering (if using plastic wrap, make sure the plastic does not touch the surface of the top layer).
  • Leave overnight to ensure ease in cutting. Reserve in the refrigerator covered to prevent the top layer from drying out and cracking.

Notes

When ready to cut the bars, use a warm knife (run under hot water and dry between cuts) and allow the bar to set out at room temp for 15-30 minutes before cutting. This will prevent the layers from cracking/separating as you cut and cut more easily.

Discover More Recipes

Cacao Barry Egg White-Based Mousse

Cacao Barry Egg White-Based Mousse 255 grams Milk255 grams Whipping Cream1 Pod Vanilla660 grams Cacao Barry Fleur de Cao 70% Dark Chocolate Baking Discs660 grams Pasteurized Egg Whites170 grams Invert Sugar Boil the milk and whipping cream together. Infuse with the...

Cacao Barry Opéra

Cacao Barry Opéra Almond Biscuit450 grams Equal quantities of ground almonds and icing sugar60 grams Flour410 grams Whole Eggs220 grams Egg Whites40 grams Fine Sugar65 grams Melted ButterButter Cream390 grams Whole Milk120 grams Fine Sugar1 pod Vanilla240 grams Egg...

Ghirardelli Luscious Chocolate Ice Cream

Ghirardelli Luscious Chocolate Ice Cream Make-your-own premium ice cream, in the comfort of your house! 3 large Egg Yolks1/4 cup Granulated White Sugar3/2 cup Heavy Cream1/2 cup Whole Milk4 ounces Ghirardelli 70% Extra Bittersweet Chocolate Baking Bar<br...

Valrhona Dark Chocolate Macarons

Valrhona Dark Chocolate Macarons Macaron Shells3/4 cup Almond Flour1 1/3 cup Confectioner Sugar1/4 cup Valrhona Cocoa Powder1/2 cup Egg Whites3/4 cup Sugar3 tbsp WaterDark Chocolate Ganache1/4 cup Cream1.76 oz Valrhona Caraibe 66% Dark Chocolate Baking Feves Macaron...

Callebaut Milk Chocolate Pastry Cream

Callebaut Milk Chocolate Pastry Cream 39 grams Caster Sugar (Granulated Sugar can be used as a substitute)56 grams Egg Yolks11 grams Corn Starch297 grams Whole Milk98 grams Callebaut 823 33.6% Milk Chocolate Callets Emulsify the caster sugar and egg yolks.Once...

Lubeca Almond Tarts

Lubeca Almond Tarts mixerOven Short Pastry400 g g icing sugar600 g butter200 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste150 g egg1000 g wheat flourAlmond Filling1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste450 g sugar200 g egg50 g water...

Callebaut Ruby Pistachio Tablet

Callebaut Ruby Pistachio Tablet 900 g Callebaut Ruby Chocolate160 g Pistachios Crystallize the Ruby Callets and mold into tabletsWhile the molded chocolate is still soft, sprinkle on pistachiosLeave in the fridge around 54°F to hardenIndulge

Ghirardelli Mini Bittersweet Chocolate Cake

Ghirardelli Mini Bittersweet Chocolate Cakes 1 10-ounce package Ghirardelli® Dark Chocolate 60% Cacao Baking Chips (Divided)1 tsp Shortening (No Shortening? Butter can be substituted, but may slightly change the final texture)2 1/4 cups All-Purpose Flour1/2 cup...

Callebaut Chocolate Mousse and Tiramisu Espuma

Callebaut Chocolate Mousse and Tiramisu Espuma 400 grams Callebaut Dark Chocolate Mousse Powder1/2 liter Milk30 grams Egg Yolks150 grams Cream2 tbsp Mascarpone (If you don't have mascarpone cheese and you need a substitute or alternative use: Blend 8 ounces...

Valrhona No-Bake Passion Fruit Inspiration Cheesecake

Valrhona No-Bake Passion Fruit Inspiration Cheesecake Easy-to-make, no-bake, will have you shake! cheescake Graham Cracker Crust275 g graham crackers ((two sleeves))50 g granulated sugar1/2 tsp kosher salt170 g unsalted butter (melted)Passion Fruit Inspiration...

Explore Industry Content

Chocolate Label Tags: what do they mean?

Chocolate labeling can be a bit perplexing if you are new to the subject. Most manufacturers label the percentage of chocolate on the packaging, quoting 'cocoa' or 'cacao.' This is in relation to the combined percentage of both cocoa butter and cocoa...

The History of Côte d’Or Chocolate

Côte d’Or Chocolate The History of Belgium's #1 Chocolate BrandThis Old-World chocolatier is known for creating rich and decadent chocolate, the taste of which has withstood the test of time. Belgians are famous for many delectable creations, but the one that has...

Homer Truffle Co®

Homer Truffle Co® (HTC) Specialty Chocolates Crafted in Homer, Alaska Homer Truffle Co® (HTC) is currently a two-person engine, fueled by their passion in the industry, and a desire to go "back to basics." HTC strives to provide perfectly simple chocolate products:...

Bean Varieties

Forastero The forastero bean is the most commonly grown across the globe. It is most likely native to the Amazon basin, and the African cocoa crop is almost entirely of forastero variety. They are significantly hardier, and offer a more classic chocolate...

Chocolate: Effects on health

With all things food-related, the effect on health can vary by the amount consumed in one given sitting. Chocolate does act as a stimulant, as does most sugary products, as it contains a slight amount of caffeine, as well as theobromine. Excessive...

Making Chocolate

Growing & Harvesting After the cocoa pods are grown and ripe, they are commonly harvested by cutting, or knocking, off a a tree often with a machete. The pods are then broken, and the beans are separated from the surrounding pulp. The beans are then...

Kali’s Cookies NH

Meet Kali Kali's interest in cookies began at a young age, watching her mother fully own and operate a cookie store. Her mother baked and decorated countless batches of locally-loved cookies, constantly receiving raving local reviews. Seeing her mother craft cookies...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie Chocolat Heirloom Single Origin Chocolate Maggie Prittie has been working and crafting with chocolate for over a decade now. The complexitiy of the 5,000 year-old treasure if often overlooked, but Maggie has put this...

The Chocolate Genome: Can it Save the Cocoa Crop?

Back in 2010, scientists announced what was their first draft of the chocolate genome, or genetic makeup, of the criollo variety. As climate change continues to affect the planet, cocoa is in danger of dying out entirely within the next 100 years. Some...
WWC Logo

World Wide Chocolate

Pin It on Pinterest

Share This