Ganache-Stuffed Peanut Butter Bars

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1 tsp Baking powder
  • 5/8 cup Brown sugar
  • 1 cup Flour
  • 1/4 tsp Salt
  • 1 dash Salt
  • 3/4 cup Semi-sweet chocolate chips
  • 1/2 tsp Vanilla
  • 3 tbsp White sugar

• Dairy

  • 5/16 cup Butter
  • 1/2 cup Cream
  • 2 tbsp Whole milk

Found on thefoodcharlatan.com

Ingredients

• 1/4 cup (1/2 stick) butter, melted
• 1/2 cup + 2 tablespoons brown sugar
• 2 tablespoons white sugar
• 1/2 cup creamy peanut butter
• 1/2 teaspoon vanilla
• 2 eggs
• 2 tablespoons whole milk
• 1 cup flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1-2 tablespoons white sugar, to top with
• 1/2 cup cream
• 3/4 cup semi-sweet chocolate chips
• dash salt
• 1 tablespoon butter

Directions

• Make the ganache first. In a bowl or tupperware, add the 1/2 cup cream. Microwave on high for about 1 to 1.5 minutes, or until the edges have started to bubble.
• Immediately add the chocolate chips and let it sit for about 1 minute. Use a whisk to slowly combine the cream and chocolate. It should be smooth when you are done. Add a bit of salt and 1 tablespoon butter. Cover and put in the freezer for about an hour, or until it is cold enough to be hard to the touch.
• Preheat your oven to 350 degrees F. Grease a 9x9 or 8x8 inch square pan, or line with foil (and grease) or parchment paper.
• In a bowl, stir together melted butter, brown sugar and white sugar. Stir in the peanut butter, vanilla, eggs, and milk. Combine well.
• In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.
• Spread the batter into the prepared pan. Take the ganache out of the freezer, and use a spoon to scoop it out and press into the batter. My scoops were probably 1-3 teaspoons each. It gets pretty melty pretty fast. By the end of adding mine it had pretty much returned to room temperature, and had swirled quite a bit. Thats ok! Cover up the ganache with the batter as best you can.
• Sprinkle 1-2 tablespoons white sugar over the top of the batter.
• Bake at 350 for 28-29 minutes, or until the center has set and the top is golden. Let cool at least a few minutes before cutting.