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Chocolate will continue to melt after
you remove it from the heat. You can partly melt it and remove it from heat and
stir. You'll have less chance to get bloom if you do this.
Bloom is the whitish color you will sometimes see on chocolate. It is caused by
chocolate getting too warm and not being tempered.
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Peanut Butter Chocolate Bars
8 medium (3 inches in diameter) packaged chocolate chip cookies
1/4 C. melted butter plus 1/2 C. softened butter (divided)
2 1/2 C. milk chocolate chips, melted (divided)
1 1/2 C. creamy peanut butter
3 C. sugar
2 t. vanilla extract
Preheat oven to 325°F.
In food processor, blend cookies until finely ground. Add the 1/4 cup melted
butter and mix until combined.
Press onto bottom of 8-inch square baking pan. Bake in preheated oven 10
minutes; cool to room temperature.
Pour half the melted chocolate over crust and smooth out. Refrigerate
chocolate-covered crust until firm, about 15 minutes. Keep remaining chocolate
warm.
With electric mixer, blend peanut butter and 1/2 cup softened butter until
smooth. Gradually add sugar and vanilla, beating until smooth.
Spread peanut butter mixture over chilled chocolate, then finish by pouring
remaining warm chocolate over filling and spreading until smooth. Refrigerate 1
hour or until firm.
Cut into 24 to 36 bars.
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