November 11, 2012

Peanut Butter Crispy Bars


Probably one of my favorite places ever is Red Hook, Brooklyn! My must stop list have to include fairway market, foxy & winston, fort defiance, and baked! Even though I've been to baked so many times, I somehow must have missed trying their Peanut Butter Crispy Bars! 

One night we were watching  Unique Sweets on the cooking channel and was introduced to the Peanut Butter Crispy Bar! I finally decided to try making it myself and we are happy about that decision.

Recipe courtesy Baked, 2011



Crispy Crust Layer:
1 3/4 cups crisped rice cereal
Nonstick cooking spray
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted
Milk Chocolate Peanut Butter Layer:
5 ounces good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter
 
Chocolate Icing:
3 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons (1/2 stick) unsalted butter
Into a small saucepan, pour 1/4 cup water. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees F. Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, and then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer. 
For the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour. 
For the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. 
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. 
Into a small saucepan, pour 1/4 cup water. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees F. Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, and then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer. 
For the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour. 
For the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. 
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. 
For the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour. 
For the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. 
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. 
For the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. 
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. 
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days. 

For the crispy crust layer: Put the cereal in a large bowl and set aside. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch-square baking pan. 



2 comments:

  1. Those look delicious and you had me at peanut butter, but that looks like a lot of instructions. So I think I would choose to read it as: take a chocolate bar, dip it in peanut butter and then dip it in rice crispies.

    I am physically incapable of following instructions.

    ReplyDelete
  2. Diana you're funny! They are really good :)

    ReplyDelete