Sunday, July 25, 2010

Fudgy Peanut Butter Bars




Summer time in our house means baking days!  One of my midgets favorite things to do is bake with me.  We have a lot of fun looking through cook books, making lists, and trying to figure out what we are going to make each week.  We run the gammet---sometimes it's homemade popsicles, cookies, I think we've even done pie before.  I try to back off on my input and let them decide what they really want to make.  It's been such a great way to spend time together, learn how to read and follow directions, and even a little math!  Sometimes I have a hard time not being in control [ie: letting their little hands smash er, crack eggs], but this is really the time I let them be hands on, and they love it!  It's one of their favorite days of the week!


Tons of opportunities for little chubby hands to get in and help!

Last week they decided on Fudgy PB bars!  They are VERY rich, but are crazy good.  Definitely serve these with a glass of milk! 

Fudgy Peanut Butter Bars

Crust

  • 4 T. butter

  • 1/3 c. peanut butter, smooth or chunky [we did smooth]

  • 3/4 c. sugar

  • 1/4 tsp. salt

  • 1 tsp. vanilla extract

  • 1 1/4 c. all purpose flour
Filling

  • 4 oz. unsweetened baking chocolate

  • 1/2 c. butter

  • 1/2 tsp. salt

  • 1/4 c. light corn syrup

  • 1 c. plus 2 T. sugar

  • 1 c. all purpose flour

  • 2 large eggs

  • 1/2 c. peanut butter chips
Frosting

  • 3/4 c. buttersotch chips/white chocolate chips [we did half and half]

  • 1/4 c. smooth peanut butter

  1. Preheat the oven to 350 degrees.  Lightly grease a 9x13 inch dish.

  2. In a medium-sized mixing bowl, beat butter and peanut butter until soft and well blended.  Stir in the sugar, salt, and vanilla.  Mix in the flour; the mixture will fill dry and crumbly.  Press the dough into the prepared pan.  The best way to do this is by covering the crumbs with plastic wrap and using a can to roll the crust out evenly.  Bake the crust for 8 to 10 minutes, until it has lightly browned around the edges .  Remove the pan from the oven.

  3. In a medium-sized saucepan set ove low heat, melt and stir together the chocolate, butter, salt and corn syrup.  Remove the pan from the heat and stir in the sugar and flour.  Add the eggs, beating until well blended, then mix in the chips.  Spread the filling onto the crust.

  4. Bake for 22 to 24 minutes.  The top should be shiny and look set.  For the best chewy texture, don't overbake; a tester inserted into the center won't come out clean, but with sticky crumbs clinging to it.  Remove the squares from the oven and cool to lukewarm while you make the frosting.

  5. In a double boiler, melt the chips over low heat, stirring often.  Add the peanut butter and stir until smooth.  Spread the frsoting over the warm bars.  Cool compeltely before cutting, using a knife sprayed with non-stick spray, or warmed in hot water, wiping it often.  They are VERY rich, so cutting into smaller pieces might be best!


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