Baked chocolate base (adapted from Joy of Baking) filled with a layer of fluffy cream cheese peanut butter mixture (adapted from Betty Crocker) and finished off with a chocolate layer. Those bars are super easy to prepare and they make a great party food.
| Base | Topping |
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- 130 g All purpose flour
- 50 g Unsweetened alkalized cocoa powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 90 g Unsalted butter
- 150 g Caster sugar
- 1 tsp Vanilla extract
- 1 Egg white
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- 200 g 17% Cream cheese
- 180 g Creamy peanut butter
- 80 g Powdered sugar
- 100 ml Whipping cream
- 350 g Semi sweet chocolates, coarsely chopped
- 50 g Butter, diced
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- Preheat oven to 190C/375F and line a 12x8-inch rectangular baking pan with baling paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of your electric mixer, beat the butter, sugars and vanilla extract on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated. Press mixture firmly into prepared baking pan. Bake for 10 minutes. Set on a rack to cool completely.
- In a medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream on low until blended. Beat on high about 2 minutes until light and fluffy.
- Place the chopped chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir in diced butter until thoroughly blended and smooth.
- Spread 1/4 cup chocolate mixture evenly over the cooled cookie base. Place it in the freezer until the chocolate is firm, about 5 minutes. Now evenly spread cream cheese peanut butter mixture over the chocolate layer. Give the rest of chocolate mixture a quick stir and then spread evenly over top of the layer of cheese and peanut butter mixture. Cover the pan with a plastic wrap and chill overnight. Once set, use a sharp knife to cut into small squares. Serve them cool and store the rest in the fridge.
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