Peanut Butter Salted Chocolate Ganache Bars

Photo Credit: Culinary Hill

In addition to the cookies that we will be making on Thursday, we will also be preparing peanut butter bars with salted chocolate ganache. Zhou found the recipe while scrolling through his feed, and he shared it to me. We both agreed that it was a great no-bake idea, but one safety precaution that we have to keep in mind is the wildly popular peanut butter allergy. To prevent any allergies from coming up to the surface, Zhou and I will place each bar in a ziploc bag or cover each individually with cling wrap to hand out to our peers. To make these peanut butter salted chocolate ganache bars, these ingredients will be required: parchment paper (instead of nonstick cooking spray), confectioners sugar, graham cracker crumbs (which we will make ourselves for the sake of saving money), creamy peanut butter, salt, unsalted butter, semisweet baking chocolate, heavy cream and flaky sea salt for an optional visual topping. We already have parchment paper, graham cracker crumbs, peanut butter, and the salt. Zhou and I will need to purchase the confectioners sugar, unsalted butter, semisweet chocolate, and heavy cream. Combined with the previous recipe we have discussed in our last blogpost, we will also need the cake mix at the grocery store.

It takes about an hour and ten minutes to make this Food Network recipe. First, Zhou and I will need to line at least an eight-by-eight baking dish with parchment paper. Then, mix the confectioners sugar, graham cracker crumbs, peanut butter, salt, and melted butter. This will be the base layer that will be pressed into the lined dish and set aside when done. In another bowl, melt the chocolate and salt by heating cream in a saucepan until bubbles form and slowly pouring it over the chocolate. Let this mixture sit for one minute before smoothly whisking. This will be the ganache layer! Pour the mixture over the first layer and refrigerate for at least forty-five minutes (overnight is the best). Once the chocolate is cooled and set, optionally sprinkle the top with flaky sea salt. Slice into squares and serve immediately!