Friday, November 27, 2015

Peanut Butter S'mores Bars

How was your Thanksgiving? Full of gratitude, family and amazing food, I hope!

Holiday (sweet) eating brings to mind luscious desserts and bar cookies. This recipe is a combination of the two. As luscious as you could wish for in a dessert. And, its a bar.

So, what do I like about these Peanut Butter S'mores Bars? Well, they are layers, like a s'more. It's a graham cracker crust topped with a thin layer of peanut butter. Then a rich layer of chocolate-solid and chewy, not hard like a hershey's bar. Those three layers are easy-peasy.

The final layer is still easy, just a bit more involved. A sugary syrup is beaten with egg white to form the marshmallow. The fun part is putting it on the chocolate layer, and then broiling it for 2-3 minutes to get that authentic s'more look.

Peanut Butter S’mores Bars
2 cups graham cracker crumbs
1 stick butter
1/4 cup sugar
1/2 tsp salt
1 cup (6 oz) peanut butter chips
2 cups (12 oz) semi-sweet or bittersweet chocolate chips
1 (14 oz) can sweetened condensed milk
3/4 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp salt
2 egg white
1/4 tsp cream of tartar
2 tsp vanilla
-Preheat oven to 350 degrees.
-Line an 8x8” pan with foil. Grease the lining with cooking spray.
-Crush graham crackers. In a medium bowl, melt butter. Combine melted butter with 1/4 cup sugar, 1/2 tsp salt, and the graham cracker crumbs. Press into the bottom of the pan in an even layer.
-Bake at 350 degrees for 10 minutes, then immediately sprinkle with 1 cup peanut butter chips. Turn off oven, and return pan to oven for 3-5 minutes, or until the peanut butter chips are shiny. Remove from oven. Using a spatula, spread melted chips over the graham cracker crust. Set aside to cool and set up.
-In a heavy bottomed sauce pan, melt the chocolate chips in the sweetened condensed milk over medium heat, until well combined. Remove from heat and immediately pour over the cooled crust.
-Combine sugar, corn syrup, water and salt in a small, heavy bottomed sauce pan. Place over medium heat. Boil until a candy thermometer reaches 240 degree F (usually 10-15 minutes).
-Meanwhile, in a standing mixer, beat the 2 egg white and cream of tartar until soft peaks form. Turn the beater to low, and slowly pour the hot (240 degree) syrup in a slow stream into the mixing bowl. When all the syrup has been incorporated, turn the mixer to medium-high, and beat for 7-8 minutes, until the mixture is thick and glossy. Add the vanilla.
-Spread over the chocolate layer.
-Broil on high for 2-3 minutes or until the marshmallow is golden brown.
-Cut into 12-16 squares when ready to serve.
a young friend digging the marshmallow...
Have a wonderful weekend!

Don't forget the She Plans Dinner sale...