Wednesday, April 25, 2012

Peanut Butter Chocolate Dream Bars

What a busy, great past week it's been!

2 concerts (Gotye and Bon Iver). 3 yoga classes (Vinyasa flows). 4 long runs (in sunny, San Francisco weather). 

I can't think of a better way to keep the momentum going other than by baking up a real treat: Peanut Butter Chocolate Dream bars. These bars are inspired by my Mom's famous Peanut Butter Pie dessert. They are the definition of peanut butter and chocolate decadence.


Next weekend, on April 28th, I will be participating in the San Francisco Food Blogger Bake Sale. I am thrilled to be one of the bloggers baking for this special occasion. This Bake Sale will take place from 11am to 4pm at Omnivore Books on Cesar Chavez street. All proceeds raised will go to the Share our Strength foundation, which is dedicated to ending child hunger in America. If you're local/in the bay area, please come stop by and support this amazing cause!

For the Bake Sale, I'll be donating these Peanut Butter Chocolate Dream Bars. And let me tell you. They will not disappoint you. They are worth the trek over to Omnivore Books. Trust.

Of course I had to test out my recipe prior to the Bake Sale, like any responsible baker. You know, to make sure they weren't horrible or anything. Inspired by my week of live music, I got to bakin' with this amazing play list (see sticky below---). Seriously. 

Peanut Butter + Chocolate + New Playlist = Bliss


Peanut Butter Chocolate Dream Bars

Crust
25 oreos
2 tablespoons melted unsalted butter

Filling
8-oz cream cheese, room temperature
1 1/2 heaping cup of peanut butter, smooth or chunky
2 tablespoons melted unsalted butter
3 tablespoons heavy whipping cream
3/4 cup powdered sugar

Topping
2/3 cup heavy whipping cream
1 1/2 cups semisweet chocolate chips

1) Crust: Preheat the oven to 350 degrees. Butter a 9x13 baking dish. In a food processor, combine the Oreos and melted butter until Oreos are completely crushed. If you don't have a food processor, combine the Oreos and melted butter in a Ziploc bag and smash together (can use a can or your imagination) until fully mixed up.

2) Press the Oreo mixture into the buttered baking dish. I like to use the back of a spoon. Make sure it's evenly spread throughout the dish, and packed in tightly. Bake at 350 degrees for 10 to 12 minutes.


3) Filling: While your crust is baking, make the filling. Mix the cream cheese and peanut butter together first. Then, add the butter, whipping cream, and slowly add the powdered sugar. Mix until smooth. Set aside. 


4) Once the crust has finished baking, take out of the oven and set aside; the crust must cool before adding the filling. This could take 30 to 45 minutes. Listen to some tunes. Do the dishes. Once the crust is cool, add the filling on top. Spread the filling evenly using a knife or the back of a spoon. Or both. Then, place the dish in the fridge while you make the topping.


5) In a saucepan, heat the heavy whipping cream over medium heat until it starts to boil. Once it boils, immediately remove from the heat and add the chocolate chips in. Whisk the chocolate into the cream until it's completely smooth and melted. By heating the cream first and then adding in the chocolate, it's less likely the chocolate will burn. Melting chocolate can be hard! Trust me on this one. 


6) Take the dish out of the fridge and pour the melted chocolate on top, smoothing with a knife or back of a spoon. Refrigerate bars until they set and are slightly hardened. These are best kept cold. 



3 comments

  1. wow, those look insane. also, love your playlist! you've inspired me to listen to bon iver today at work!

    ReplyDelete