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.

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