Servings: 20 Bars
Equipment
- Oven
- Refrigerator
- Sheet Pan
- Rubber Spatula
- Hand Scraper
- Parchment Paper
- Microwave Safe Bowl
- Microwave
- Small Pot
- Immersion Blender
- Cutting Knife
Ingredients
Base Cookie Layer
- 1 1/3 cup Granulated Sugar
- 5 tbsp Unsalted Butter (melted)
- 3 1/4 tbsp Creamy Peanut Butter
- 5/6 cup Graham Cracker Crumbs
- 1/8 tsp Fine Sea Salt
Chocolate Peanut Butter 2nd layer
- 12 oz Valrhona Bahibé 46% Dark Milk Couverture Chocolate Feves
- 1 1/3 cup Crunchy Peanut Butter
- 1 3/4 tbsp Unsalted Butter (room temperature)
Dark Chocolate Top layer
- 5.5 oz Valrhona Guanaja 70% Dark Couverture Chocolate Feves
- 1 cup Heavy Cream
- 2 tbsp Heavy Cream
- 1 tsp Allez Belgian Glucose Syrup
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 12 oz 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 5.5 oz Valrhona Guanaja 70% Dark Couverture Chocolate Feves in the microwave.
- Combine the cream and 1 tsp Allez Belgian Glucose Syrup 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.