These peanut butter bars taste just like peanut butter cups.
- Carbohydrate 670.644451401336 g
- Cholesterol 488.050000412573 mg
- Fat 279.962637749995 g
- Fiber 16.9755000548727 g
- Protein 39.0423125307294 g
- Saturated Fat 150.085567636692 g
- Serving Size 1 1 -xinchpan (1050g)
- Sodium 2712.32875154482 mg
- Sugar 653.668951346464 g
- Trans Fat 16.8664137643252 g
- Calories 5159 calories
Step-by-step
- In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended.
- Press evenly into the bottom of an ungreased 9x13 inch pan.
- In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth.
- Spread over the prepared crust.
- Refrigerate for at least one hour before cutting into squares.
The Danger of Warm Slicing
Many home cooks ruin layered confections by attempting to slice them immediately after spreading the chocolate topping, which causes the soft fats underneath to smear and compromise the structural integrity of the squares. Confectioners utilize a mandatory one-hour refrigeration window to resolidify the butter and peanut butter base so the knife can pass cleanly through the dense strata without dragging sticky crumbs across the glossy top. Utilizing a long, thin-bladed chef's knife wiped clean with a warm, damp towel between cuts yields professional edges that showcase the distinct contrast between the crumb crust and the tempered chocolate layer.
Freezing and Make-Ahead Mechanics
Sugar-rich confections containing high fat content respond exceptionally well to cold storage because the concentrated sugars act as natural humectants that prevent ice crystal damage during extended freezing periods. Wrap the uncut block tightly in multiple layers of plastic wrap followed by heavy-duty aluminum foil, and store it for up to three months at a temperature of 0 degrees Fahrenheit or below. Thawing must occur slowly inside the refrigerator over twelve hours to prevent condensation from accumulating on the chocolate surface, which dissolves the powdery confectioners' sugar base and creates unsightly white sugar blooms.
Serving and Counterbalance
Dense, high-fat sweets require a sharp sensory counterpoint to cut through the heavy coat of butter and peanut butter left lingering on the palate. Pouring black drip coffee or serving unsweetened black tea alongside these squares provides the necessary bitterness and tannic astringency to cleanse the tongue between bites, transforming a heavy indulgence into a balanced pairing.
