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Chocolate Peanut Pie Bars

Adapted from Marcus Samuelsson’s Black Bottom Peanut Pie, published in Food and Wine , these Chocolate Peanut Pie Bars are crunchy, nutty, salty, sweet with a smooth bittersweet ganache, caramel sauce and a butter biscuit crust! Just a few steps to make!

These bars are quite rich. Feel free to slice smaller bars if you like. You can use a 9x9x2 (23x23x5cm) baking pan or 9×2.5 (23x6cm) Springform Pan.

  • Author: Laura
  • Prep Time: 45 min
  • Cook Time: 60 min
  • Total Time: 1 hr, 45. min
  • Yield: 16 bars 1x
  • Category: Desserts, bar cookies, pie
  • Method: Baking
  • Cuisine: International

Ingredients

Scale

For the Crust:

  • 1 stick (127g, 4 oz) Unsalted Butter
  • 9 oz. (255g) Tea biscuits or Wafer cookies, such as Liebniz, Digestive biscuits, or Animal Crackers, ground (about 2 1/3 cups)
  • 1/2 c (99g) Granulated Sugar
  • 1/4 tsp Salt
  • 2 t (10ml) Vanilla or Vanilla Bean Paste

For the Chocolate Layer:

  • 8 oz. ( 237g) Bittersweet Baking Chocolate, 65-72% Cacao (not chips), chopped
  • 1 c (237ml) Heavy Cream

For the Peanut Layer:

  • 1/2 c (119 ml) Light Corn Syrup or Brown Rice Syrup
  • 1 c (198g) Granulated Sugar
  • 6T (93g) Unsalted Butter, melted and cooled
  • 4 tsp (20ml) Light Molasses
  • 3/4 tsp Kosher Salt
  • 3 lg Eggs
  • 2 c (240g) Roasted, Salted Peanuts

Instructions

Make the Crust:

  1. Preheat oven to 350F for Conventional oven or 325F for Convection/Fan.
  2. Brown the Butter: In a small (2-qt) saucepan, over Medium-Low heat, swirling the pan regularly, melt the butter and let brown. This will take 6-7 minutes. First, it will spatter and foam, then you’ll see the color change from bright yellow to a yellow-ish tan, and finally, a golden brown. This is the time to remove it from the heat, or it will burn. So pour it into a bowl and let it cool. If there are brown bits in the bottom, be sure to include those, too. They add flavor!
  3. While the butter cools a bit, grind the tea biscuits with the sugar and salt in a blender or food processor until powdery. Then add the vanilla, and pour in the butter. Mix again until just combined and butter is distributed.
  4. Pour the crumbs into baking pan, and using the bottom of a measuring cup, press into the bottom, corners and sides of the pan.
  5. Bake 10 minutes until set. Remove to cool. Increase oven heat to 375F (or 350 for convection).

Make the Filling:

  1. Place the chopped chocolate in a small bowl. Heat the cream in a small saucepan to a heavy simmer (or low boil). Pour the cream over the chocolate. Wait 5 minutes, then stir until well combined and a ganache is fromed.
  2. Pour the ganache into the crust, spread to the edges. 
  3. Make the caramel-peanut filling: In a bowl, whisk together the corn syrup, sugar, melted butter, molasses, kosher salt and eggs until everything is incorporated. Stir in the peanuts and pour over the chocolate.
  4. Place in 375F (350F for Convection) oven for 10 minutes. Then reduce heat to 325F (300F if Convection) for an additional 45-50 minutes, until filling is nearly set. It should jiggle in the middle slightly when done.
  5. Let cool for at least 4 hours before serving. Serving suggestion: top with slightly sweetened whipped cream.

 

Nutrition

Keywords: peanut pie, chocolate peanut pie recipe, chocolate peanut pie bars, peanut pie bars,

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