Multi-layer slices have always been a funny thing with me.
You see, I’m a bit of a fussy eater, in that I’m really particular about keeping most food separate while I’m eating them. Of course, if it’s a multi-component dish like pizza (mmm, pizza), lasagna or frosting with cake, I’m fine.
But if I could- without coming across as too much of a freak- I would ask that my double scoop of ice cream comes with one scoop in a cone and the other, a cup- I hate it that I inevitably come to a point where both flavours of my ice cream are mixed. You can’t pay me enough to eat a checkerboard cookie, gorgeous as it is, or buy one of those breakfast spread that comes with various spreads swirled together. And of course, when we’re eating out, GT knows better than to put food directly in my rice bowl or stir sambal into my bowl of mee siam although it doesn’t stop him from trying sometimes just to get a reaction out of me.
Having said all that though, there are a couple of flavour combinations I can never get enough of- like chocolate and peanut butter, peanut butter and honey, chocolate and mint, peanut butter and jam (are you seeing a trend here?). And this is exactly where these heavenly squares of chocolate and peanut butter slices come in.
The instant I caught a glimpse of the recipe, I was in serious lust.
As if the dreamy combination of a creamy peanut butter and chocolate filling and decadent dark chocolate icing wasn’t mind blowingly delicious enough, the addition of a crunchy Rice Krispies base took it completely off the charts. I mean really, if I had to rate these on a scale of one to hundred with one being the equivalent of the forkful of chocolate cake I had the other day that I practically had to down with two glasses of water and hundred being that insanely good, made on the spot caramel filled chocolate we had in Melbourne at the Food and Wine Festival last year that I would kill to have a lifetime supply of, this would be like, um, a hundred and twenty. They were that good.
Consider yourselves warned.
Peanut Butter Crispy Bars [adapted from Matt Lewis and Renato Poliafito’s Baked]
1 3/4 cup Rice Krispies
1/4 cup sugar
1/4 cup water
3 tbsp light corn syrup
45g unsalted butter, melted
Chocolate Peanut Butter Layer
150g good quality dark chocolate†
1 cup creamy peanut butter††
90g dark chocolate, coarsely chopped
1/2 tsp light corn syrup
60g unsalted butter
1 tbsp Dutch-processed cocoa powder†††
- Line a 8″ square baking pan with aluminium foil. Grease the lined pan generously and set aside.
- Put the rice krispies in a large bowl and set aside. In a saucepan, combine the water, sugar and corn syrup over medium high heat. Bring the syrup to a boil and cook till the mixture reaches 235F.
- Removing the pan from the heat, stir in the butter and pour the mixture over the rice krispies. Mix them well and pour them into the prepared pan. Press the mixture firmly into the bottom of the pan and let the base cool while you work on the other layers.
- To make peanut butter chocolate layer Place the chocolate and peanut butter in a bowl. Set the bowl over a saucepan of simmering water and stir till the chocolate melts and the mixture is smooth. Take the bowl off the heat and let it cool slightly before pouring it onto the cooled base. Place the pan in the fridge for about an hour or till the top layer hardens.
- To make dark chocolate icing Combine the chocolate, butter and corn syrup over low heat in a pan. Stir till the chocolate and butter melts and the mixture is smooth. Remove the pan from heat and sift the cocoa powder into the dark chocolate mixture. Stir till smooth. Pour the icing over the peanut butter and chocolate layer, spreading it into an even layer. Place the pan in the fridge for about an hour or till the top layer hardens. Makes about 20 tiny squares
† The original recipe calls for milk chocolate; I only had dark on hand which was just as well since the squares were still pretty rich
†† Grease the measuring cup before spooning the peanut butter in- it makes getting the peanut butter out so much easier. Works just as well when measuring honey
††† I added the cocoa powder for a darker, richer chocolate flavour and absolutely loved it