Honey-Roasted Peanut Butter Bars with Chocolate Ganache
- Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil. Set pan aside. In a very large bowl combine cake mix, melted butter, and egg. Beat with an electric mixer on low speed for 1 to 2 minutes or until mixture is combined. Press mixture onto bottom of the prepared pan. Bake for 12 minutes. Cool completely in pan on a wire rack.
- In a large bowl combine softened butter, peanut butter, and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat until combined, scraping bowl occasionally. Beat in the 2 tablespoons whipping cream. Stir in chopped peanuts. Spread mixture evenly over the cooled crust. Place bars in the refrigerator while preparing the ganache.
- In a small saucepan bring the 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces; do not stir. Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Very gently pour ganache over bars, lightly spreading it to the edges of the bars with a spatula. Cover and chill for 1 to 2 hours or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars.
From the Test Kitchen
Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. To serve, thaw bars, if frozen. Let refrigerated bars stand at room temperature for 15 minutes before serving.
Nutrition Facts (Honey-Roasted Peanut Butter Bars with Chocolate Ganache)
- Per serving:
- 189 kcal cal.,
- 11 g fat
- (5 g sat. fat,
- 2 g monounsatured fat),
- 21 mg chol.,
- 143 mg sodium,
- 22 g carb.,
- 1 g fiber,
- 16 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet