Chocolate and Peanut Butter Bars with Brûléed Marshmallow
Rich chocolate melds perfectly with creamy peanut butter, creating an ideal pairing of flavors from the very first bite. The toasted marshmallow on top adds a delightful twist and introduces a hint of smokiness and a gooey texture. The blend of sweet and savory, crunchy and soft makes these bars an irresistible treat.
Prep time:
Cook time:
Serves: 6
Calories per serving: 1,033
Ingredients:
Cook time:
Serves: 6
Calories per serving: 1,033
18 graham crackers (2 sleeves of crackers; about 2 cups of crumbs or 10 ounces)
1 1/2 cups confectioners’ sugar
Pinch kosher salt
2 sticks (1 cup) unsalted butter, melted
1 1/4 cups creamy peanut butter (I prefer Jif or Skippy brands for this)
1 1/2 cups bittersweet chocolate chips
Flaky sea salt, for sprinkling
2 cups marshmallow creme
Directions:
Line an 8-by-8-inch baking dish with plastic wrap, leaving excess to hang over the sides.
Place the graham crackers in a food processor and pulse until finely ground, then add the confectioners’ sugar and salt and give it a few more pulses. Add the melted butter and 1 cup of the peanut butter. Pulse until incorporated, then pour the mixture into the baking dish and pat the crust into an even layer.
Melt the chocolate chips over a double boiler, stirring frequently until smooth, about 5 minutes. Whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust and sprinkle with flaky sea salt, then place in the refrigerator to set for at least 2 hours or up to overnight.
Once set, lift the bars out of the baking dish using the overhanging plastic wrap. Remove the plastic and place the bars on a cutting board and cut into squares. Dollop marshmallow creme over each square. Use a kitchen torch to brown the marshmallow creme right before serving.
Source: foodnetwork.com
Place the graham crackers in a food processor and pulse until finely ground, then add the confectioners’ sugar and salt and give it a few more pulses. Add the melted butter and 1 cup of the peanut butter. Pulse until incorporated, then pour the mixture into the baking dish and pat the crust into an even layer.
Melt the chocolate chips over a double boiler, stirring frequently until smooth, about 5 minutes. Whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust and sprinkle with flaky sea salt, then place in the refrigerator to set for at least 2 hours or up to overnight.
Once set, lift the bars out of the baking dish using the overhanging plastic wrap. Remove the plastic and place the bars on a cutting board and cut into squares. Dollop marshmallow creme over each square. Use a kitchen torch to brown the marshmallow creme right before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.