Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
A Few of My Favorite Things
Chocolate and Peanut Butter Bars with Brûléed Marshmallow
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- Level: Intermediate
- Total: 2 hr 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 863
- Total Fat
- 57 g
- Saturated Fat
- 25 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 5 g
- Sugar
- 59 g
- Protein
- 13 g
- Cholesterol
- 61 mg
- Sodium
- 390 mg
Rich chocolate melds perfectly with creamy peanut butter, creating an ideal pairing of flavors from the very first bite. The toasted marshmallow on top adds a delightful twist and introduces a hint of smokiness and a gooey texture. The blend of sweet and savory, crunchy and soft makes these bars an irresistible treat that I can't get enough of.
- Level: Intermediate
- Total: 2 hr 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 863
- Total Fat
- 57 g
- Saturated Fat
- 25 g
- Carbohydrates
- 87 g
- Dietary Fiber
- 5 g
- Sugar
- 59 g
- Protein
- 13 g
- Cholesterol
- 61 mg
- Sodium
- 390 mg
Ingredients
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Directions
Special equipment:
a kitchen torch- Line an 8-by-8-inch baking dish with plastic wrap, leaving excess to hang over the sides.
- Place the graham crackers in a food processor and pulse until finely ground, then add the confectioners’ sugar and salt and give it a few more pulses. Add the melted butter and 1 cup of the peanut butter. Pulse until incorporated, then pour the mixture into the baking dish and pat the crust into an even layer.
- Melt the chocolate chips over a double boiler, stirring frequently until smooth, about 5 minutes. Whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust and sprinkle with flaky sea salt, then place in the refrigerator to set for at least 2 hours or up to overnight.
- Once set, lift the bars out of the baking dish using the overhanging plastic wrap. Remove the plastic and place the bars on a cutting board and cut into squares. Dollop marshmallow creme over each square. Use a kitchen torch to brown the marshmallow creme right before serving.
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