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
- 12 ounce Valrhona Bahibé 46% Dark Milk Couverture Chocolate Feves (340g)
- 1 1/3 cup crunchy peanut butter (340g)
- 1 3/4 tbsp unsalted butter, room temp (22g)
Dark Chocolate Top layer
- 5.5 ounce Valrhona Guanaja 70% Dark Couverture Chocolate Feves (160g)
- 1 cup Heavy Cream
- 2 tbsp Heavy Cream (total 245g heavy cream)
- 1 tsp Corn Syrup or Liquid Glucose (9.5g)
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.
