Peanut Butter-Chocolate Bundles These crisp phyllo packets filled with tender brownie, fudgy ganache, and creamy peanut butter are an incredible way to wrap up a Christmas meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 5, 2019 Print Share Share Tweet Pin Email Photo: Steven McDonald Prep Time: 60 mins Chill Time: 2 hrs Bake Time: 15 mins Total Time: 60 mins Servings: 6 Ingredients 1 recipe Chocolate Ganache (see recipe below) 1 recipe Peanut Butter Paste (see recipe below) ½ cup butter 4 ounce unsweetened chocolate, coarsely chopped 1 cup sugar 2 eggs 1 teaspoon vanilla ⅔ cup all-purpose flour ¼ teaspoon baking soda ½ cup finely chopped peanuts 12 sheets frozen phyllo dough (14x9-inch rectangles), thawed ⅓ cup butter, melted ¼ cup peanuts, coarsely chopped Peanut Butter Paste ¼ cup creamy peanut butter 2 tablespoon powdered sugar Chocolate Ganache 4 ounce semisweet chocolate ¼ cup whipping cream ¼ teaspoon vanilla Directions Preheat oven to 350 degrees F. Prepare Chocolate Ganache and Peanut Butter Paste. For brownies: In a medium saucepan, combine the 1/2 cup butter and the unsweetened chocolate. Heat and stir over low heat until melted. Remove from heat; cool. Meanwhile, line a 15x10x1-inch baking pan with foil, extending the foil up over the edges of the pan. Grease and flour the foil; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in the vanilla. In a small bowl, stir together flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. Stir in the finely chopped peanuts. Spread the batter in the prepared pan (the batter will be a thin layer in pan). Bake for 15 minutes. Cool in pan on a wire rack. Remove brownies from pan by lifting foil. Using a 2-inch round cutter, cut 12 rounds from brownies (save remaining brownies for another use). Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside. Unfold phyllo dough; remove one sheet of the phyllo dough and place it on a clean work surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Brush sheet lightly with melted butter. Top with another sheet of the phyllo dough; brush with melted butter. Repeat with two more sheets of the phyllo dough and some more of the melted butter. Using a sharp knife or pastry cutter, cut two 5-inch squares from the phyllo stack. Discard scraps. Place one brownie in the center of each square; top brownie with a rounded 1 teaspoon of the Peanut Butter Paste. Top with another brownie, pressing down slightly. Spoon 1 tablespoon of the Chocolate Ganache on top of the stacked brownies. Sprinkle with coarsely chopped peanuts. Carefully draw corners of phyllo up to barely meet in the center, press corners lightly into Chocolate Ganache. Brush phyllo with some more of the melted butter. Place packets on the parchment-lined baking sheet. Repeat steps 5 and 6 with remaining phyllo, melted butter, brownies, Peanut Butter Paste, and ganache to make four more packets. Bake for 12 to 15 minutes or until golden brown. Using a wide metal spatula, carefully transfer packets to a wire rack. Serve warm or cool to room temperature. Makes 6 servings. Peanut Butter Paste In a small bowl, stir together peanut butter and powdered sugar until well mixed. Chocolate Ganache Chop the semisweet chocolate; set aside. In a small saucepan, combine the whipping cream and vanilla; bring to a boil over medium-high heat. Remove from heat. Add the chopped semisweet chocolate all at once. Let stand without stirring for 5 minutes. Whisk until melted and uniformly dark. Cover and chill in the refrigerator about 2 hours or until ganache is firm and fudgelike. If ganache gets too firm, let stand at room temperature until slightly softened. Print