Wednesday, April 17, 2019

Dark Chocolate Peanut Butter Squares for Easter!

Easy, irresistible Dark Chocolate Peanut Butter Squares can be on your dessert table in 30 minutes!

Lately I'm all about fuss-free recipes because, well... who has the time!?

Plus, sometimes I crave a baked treat, but I don't want to wait hours before I can enjoy it.

The base for these squares is a soft, delicious peanut butter cookie packed with peanut butter flavour!
It takes only 12 minutes to bake and the silky ganache topping comes together in minutes. It's like biting through a chocolate truffle before sinking your teeth into the cookie. The pairing is wonderful and a simple dessert to put together for guests.

It's also not-too-sweet with the balance of dark chocolate and nutty peanut butter, so this is a sure-fire winner!

I hope you make these to enjoy with your family this weekend (or any weekend). Be sure to share your results on Instagram by tagging @scientifically.sweet in your posts!

Much love,

Dark Chocolate Peanut Butter Bars
makes 16 squares

Cookie base:
3 tbsp (42g) unsalted butter 
½ cup (110g) packed dark brown sugar 
½ cup (120ml) natural unsweetened unsalted peanut butter
1 tsp (5ml) pure vanilla extract
1 large egg
¼ tsp salt
¼ tsp baking soda
2/3 cup (95g) all-purpose flour 

6 oz (170g) dark chocolate, coarsely chopped
¾ cup (180ml) 35% whipping cream
pinch of salt

Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper leaving a 2-inch overhang at each side.

Cream together butter and brown sugar until smooth. Stir in peanut butter and vanilla. Mix in egg until well incorporated, the mix in salt, baking soda and flour. Spread or press the mixture into prepared pan and bake for 12 minutes until evenly golden. Transfer pan to a wire rack and let cool completely. 

For the topping, heat cream in a saucepan until til it comes to a boil. Remove from heat and pour over the chopped chocolate in a bowl. Add a pinch of salt and let stand for 2 minutes. Whisk until smooth and glossy. Spread over cooled bars and refrigerate until set before slicing. Decorate with festive sprinkles!

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Thursday, November 15, 2018

New Cookbook Announcement!

Scientifically Sweet CHOCOLATE

My latest publication is a continuation of the theme of my first book, "Scientifically Sweet" with exciting information about the science of baking, including scientific facts and tips revealed throughout the recipes.

The main feature of this new book, however, is that it is 100% CHOCOLATE! 

There are 107 decadent and chocolatey recipes that are absolutely irresistible, including TONS of cookies, brownies, bars, squares, cakes, cupcakes, pies, tarts, pastries, truffles, fudge, caramels, breads, loaves, muffins and scones!

Head to my Instagram feed to watch my stories that go through all the delicious recipes and offer a sneak peak!

It comes just in time for Christmas so that you can make the ULTIMATE cookie tray, and impress and indulge all of the chocolate-lovers in your life.

Click here to order today :)

Happy Baking and Happy Holidays!

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