Text 26196, 105 rader
Skriven 2015-04-21 07:55:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 732
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Peanut Butter Bars w/Hot Fudge Sauce
 Categories: Cookies, Chocolate, Sauces, Nuts
      Yield: 8 Servings

MMMMM----------------------CHOCOLATE LAYER---------------------------
           Oil for greasing pan
      7 oz Fine-quality bittersweet
           - chocolate (not
           - unsweetened); chopped
    1/2 c  Cold unsalted butter; in
           - pieces
    1/4 c  Granulated sugar
    1/4 ts Salt
      3 lg Eggs; lightly beaten
      1 ts Vanilla
      1 c  Salted dry-roasted peanuts

MMMMM--------------------PEANUT BUTTER LAYER-------------------------
      4 oz Cream cheese; softened
    1/2 c  Creamy peanut butter (not
           - "natural")
    3/4 c  Confectioners sugar
    1/4 ts Salt
    1/2 c  Chilled heavy cream
      1 ts Vanilla

MMMMM----------------------HOT FUDGE SAUCE---------------------------
    1/3 c  Heavy cream
      3 tb Light corn syrup
      3 tb Packed brown sugar
      2 tb Dutch-process unsweetened
           - cocoa powder
    1/4 ts Salt
  3 1/2 oz Fine-quality bittersweet
           - chocolate (not
           - unsweetened); chopped
    1/2 ts Vanilla

  MAKE CHOCOLATE LAYER: Put oven rack in middle position and
  preheat oven to 350+.F/175+.C. Line a 9" square baking
  pan with foil, allowing 2 inches of foil to hang over 2
  opposite ends of pan, and lightly brush foil (except
  overhang) with oil.

  Melt chocolate with butter, sugar, and salt in a double
  boiler or a large metal bowl set over a pan of barely
  simmering water, whisking occasionally, until smooth.
  Remove top of double boiler or bowl from heat and whisk in
  eggs and vanilla, then stir in peanuts.

  Pour batter into baking pan and bake until set and edges
  are slightly puffed, about 15 minutes. Transfer cake in
  pan to a rack to cool completely.

  MAKE PEANUT BUTTER LAYER: Beat cream cheese, peanut
  butter, confectioners sugar, and salt in a bowl with an
  electric mixer at medium speed until combined well, about
  four minutes.

  Beat cream with vanilla in a bowl with cleaned beaters at
  medium-high speed until it just holds stiff peaks, then
  gently fold into peanut butter mixture until just
  combined.

  Spread mixture evenly on top of chocolate layer and
  freeze, pan covered with foil, until firm, about 2 hours.

  MAKE HOT FUDGE SAUCE: Bring cream, syrup, sugar, cocoa,
  salt, and chocolate to a boil in a 1-quart heavy saucepan
  over moderate heat, stirring until chocolate is melted.
  Reduce heat and simmer, stirring frequently, until
  thickened, about 3 minutes, then remove from heat. Stir in
  vanilla until incorporated. Cool sauce to warm.

  TO SERVE: Carefully lift cake from pan by grasping
  overhang. Trim 1/4" from edges of cake and discard, then
  cut into 8 bars. Peel off foil and serve bars with sauce.

  COOKS' NOTES: Hot fudge sauce can be made 1 week ahead and
  cooled completely, then chilled in an airtight container
  or jar. Reheat before using.

  Leftover bars can be frozen, individually wrapped in
  plastic wrap, up to 4 days.

  Recipe By Gina Marie Miraglia Eriquez

  September 2004 | Gourmet

  Serves 8 generously

  MM Format by Dave Drum - 31 July 2009

  Uncle Dirty Dave's Archives

MMMMM

... Indecision may or may not be my problem. -- Jimmy Buffett

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