2-Ingredient Chocolate Peanut Butter Bars are a generous layer of mega crunchy peanut butter sandwiched between thin layers of rich milk chocolate topped with a dark chocolate drizzle.
Happy first day of February, a.k.a. the love month! And let's face it, where there is love, there is chocolate and if you are super lucky loads of peanut butter too.
Had you gotten a glimpse of my phone, camera and laptop during this photo shoot, you would have immediately thought that the faceless blogger behind I Sugar Coat It was a filthy toddler. And you wouldn't be far off. Beyond taste-testing, I generally don't indulge in most of what I make - I gladly share the sweet, delicious calories with friends, neighbours, colleagues etc. These, however... I would probably have used the jagged edge of a leftover peanut to shank anyone who tried to get between me and these bars.
Prison yard antics aside, these 2-Ingredient Chocolate Peanut Butter Bars are BAD ASS! I'm a dark chocolate snob and I make no apology, but these taste great with either. I'll be sharing the dark chocolate version soon. Stay tuned...
I first made similar bars in a confections class, where we used a guitar to make precision cuts. Yes, a guitar! When I took my first culinary related course a couple years back, I had no idea a guitar had other purposes outside creating music. When the equipment was revealed, I immediately understood the connection - it is outfitted with a number of guitar strings for cutting cakes, pastries and confections and it does an amazing job.
You can splurge on a guitar, or you can get inventive and do what I did, but you'll have to wait for the video.... Until then, a good quality knife will do the trick.
These Chocolate Peanut Butter Bars are just two ingredients (three if you choose to add the feuilletine), so for best results it's essential that you use good quality ingredients. For the milk chocolate, I love Valrhona's Bahibe (46%) or Jivara (40%). Although it is my preference, homemade peanut butter didn't work so well, so use your favourite all-natural, chunky peanut butter, or another nut butter of your choosing and go to town. If you only have smooth peanut butter on hand, add some coarsely chopped, roasted peanuts, because this taste so much better with the added crunch. To turn up the crunch a few notches, add the feuilletine, or a cereal like corn flakes, frosted flakes (may be too sweet) or rice crispies. The bars are 1.5" square, so your palate won't be overwhelmed with peanut butter (if that's even possible).
As you read the recipe you may ask, why not just spread the chocolate layer onto the parchment and pour the peanut butter filling onto it? The temperature at which you are working with the filling will likely melt that very thing layer of chocolate, so I recommend the flip method. I already own a chocolate frame similar to this one that I use for confections and it works like a charm for these bars. In the absence of one, you can tape cookie spacers together to create a custom size square, but the easiest option is to use a half-sheet baking pan, lined with parchment. Voila!
Now grab the recipe below and whip up a batch. When packaged in these macaron boxes, they are perfect for gifting . That is, of course, if you can stop yourself from eating them all!
Ingredients
Peanut Butter Filling:
- 450 grams milk chocolate I used Valrhona Jivara
- 250 grams all natural chunky peanut butter
- 100 grams feuilletine optional, or a crispy type cereal
Chocolate:
- 500 grams milk chocolate
Drizzle:
- 100 grams dark chocolate
Instructions
- Line a half-sheet pan with parchment paper. Use a pan that isn't warped or dented for best results.
- Pre-crystallize all the milk chocolate (450 g and 500g) by placing in a large stainless steel bowl and fit securely over a pot of simmering water. (I used the seed method - melt 80% of chocolate to 45ºC, remove from heat and add the remaining 20%, as needed, stirring continually until working temperature of 29-30ºC is achieved).
- Soften the peanut butter by warming it slightly (no more than 25-27ºC). I set it over the pot of simmering water that was used to prepare the chocolate. I don't suggest using the microwave.
- Once warmed, fold 450 grams of the pre-crystallized milk chocolate into the peanut butter until combined. If adding the feuilletine, do so now by folding it into the mixture.
- Pour onto the lined pan and use a large offset spatula to spread and even layer. Allow to set.
- Add the 100g dark chocolate to a small bowl and heat until melted. Set aside and keep warm/fluid.
Assembly:
- Once the peanut butter filling has cooled and set, pour some of the remaining pre-crystallized milk chocolate over the filling and use an off-set spatula to spread a thin, even layer. Allow to set.
- Once set, cover with a sheet of parchment paper and place a cutting board on top, Carefully flip the pan over so that the chocolate covered side is now facing down on the cutting board and the peanut butter side is facing up. Carefully remove the pan and parchment that lined the pan.
- Pour the remaining pre-crystallized milk chocolate onto the peanut butter filling and use an offset spatula to spread a thin, even layer over the peanut butter. Drizzle immediately with the dark melted chocolate.
- Before the chocolate sets completely, use a sharp knife to cut into 1.5-inch squares.
Paula says
I had to look up feuillentine as I had not heard of it before. Having said that, I'm sold on these lovely looking bars!
I Sugar Coat It! says
I love feuilletine and have shared a few recipes on here using it - adds an irresistible crunch texture/taste. I think you would really enjoy these!
Deb|EastofEdenCooking says
Oh wow, The Mr would inhale these lush, chocolate sweets! So much better than store bought!
I Sugar Coat It! says
With only two delicious ingredients - way better than store-bought! Whip up a batch for the mister. 😉
Jessica says
These look absolutely addictive!!
I Sugar Coat It! says
Sooooo ADDICTIVE!
Camilla @FabFood4All says
These look so professional, I'm sure they would impress anyone this Valentines Day:-)
I Sugar Coat It! says
Thank you!
Derek @ Dad With A Pan says
Sorry I wont be eating these. They're just too pretty it'd be a sin to eat! haha. Looks great!
I Sugar Coat It! says
A much bigger sin not to eat them! 😉
Mark, CompassandFork says
These look fabulous. Very classy.
I Sugar Coat It! says
Thanks.
Jen says
These are far too pretty to be so easy to make - I'm in love already!
I Sugar Coat It! says
Why, thank you! They are ridiculously easy, but oh so GOOOOD!
AiPing | Curious Nut says
These are bad ass indeed. I'd love to just pop ALL OF THEM in my mouth... Now!
I Sugar Coat It! says
I would LOVE to see that! 🙂
Simon says
Waa if I'd get this as a gift I would be tortured! I always want to save these delights as long as possible but I don't have the disciplin to do so... Maybe I'd better make them myself so I can refill when I'm running low 😉
I Sugar Coat It! says
I like your thinking... go for it! 😉
Nagi@RecipeTinEats says
I would have taken you on. I reckon I would have had a good chance too because when I want a chocolate.....watch out!!!! 🙂 I was very curious to know what the 2 ingredients were!! I was sure one of them was a chocolate cake mix and I was really happy to see it was NOT! You're a legend, this recipe is a ripper! Sharing!
I Sugar Coat It! says
Oh, it's ON! LOL... Just good old chocolate and peanut butter - I don't do cake mixes. The bars are 1.5" square, so your tastebuds won't be overwhelmed with peanut butter (if that is even possible) and you can eat like 100 and not feel guilty. HAHAAAA.
Sherri @ Watch Learn Eat says
Peanut butter, chocolate - what's not to love? These look fabulous! Great recipe! 🙂
I Sugar Coat It! says
Thanks! It's an absolute fave around here!
Stella says
A friend of mine said upon tasting: "Can you make one million of these for me?"
jacquee | i sugar coat it! says
A wise friend! 😉 Thanks for making and sharing!!