It’s been too long since I’ve made a peanut butter treat and scanning through the recipes on the Geen & Black’s website this one jumped out at me.
These salty, delicious bars are addictive, I’ve been eating them for a week now and I’m still not sick of them! The sour cream chocolate ganache is not too sweet and works perfectly with the peanut butter.
Peanut Butter Ganache Bars
FOR THE COOKIE LAYER
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt (preferably flaky sea salt, pulverized)
- ½ cup (1 stick) unsalted butter
- 1 cup natural peanut butter (smooth)
- ½ teaspoon pure vanilla extract
- ½ cup granulated sugar
- 1 large egg
- ¾ cup Rice Krispies
FOR THE GANACHE LAYER
- One 5.2-ounce bar dark chocolate, minimum 70% cocoa content, coarsely chopped
- 8 ounces sour cream
- 2 tablespoons unsalted butter, at room temperature, diced
- ¼ cup light corn syrup
- ½ teaspoon vanilla extract
- Preheat oven to 325°F.
- In a bowl, sieve together flour, baking soda, and salt.
- In an electric mixer fitted with the paddle attachment, cream the butter and the peanut butter until well combined. Add the vanilla and sugars. Mix well and scrape the sides with a rubber spatula. Add half the dry mixture and mix until just incorporated. Add the egg and mix well. Add the remaining dry mixture and Rice Krispies
- Press into the base of a non-stick 9 x 13 inch baking pan. Bake for 20-23 minutes, until barely golden on top, rotating halfway through. Remove from the oven and let cool completely on a wire rack.
- Meanwhile, make the ganache. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until smooth. Remove the bowl from the pan, set aside and let cool slightly. Meanwhile, warm the sour cream, in its container with the lid removed, in the microwave or in a bowl of warm water, until just warm.
- Stir the butter into the chocolate, then the sour cream, corn syrup, and vanilla, until well combined. It should be silky smooth. Let cool, stirring occasionally, until firm enough to spread. When the cookie is completely cooked, spread the ganache evenly over the entire surface in soft swirls or stripes. Set aside to allow the ganache to firm, cut into 32 rectangles and serve.