Sunday, May 1, 2011

Reese's cup taste-alike-bars

I saw this recipe and decided I needed to make them right away, so I did. I added a couple things to the recipe, such as white chocolate. These are crunchy, chewy, smooth, sweet, and peanut buttery. These taste JUST like a reese's cup. Also, just a warning.. these are messy. but yummy and easy and worth it. Here's what you need
Oreos, butter, sugar, peanut butter, brown sugar, powdered sugar, milk chocolate chips, and half & half. In the bowl of a food processor, pulse oreos until they are crushed into little chunks. Add the melted butter and sugar. Pulse until well combined and the oreos are finely chopped
Press into a greased 8x8 baking pan
 Bake for about 8 minutes; let cool. While cooling, prepare the filling. First, I want to show you the cutest jar of peanut butter
Isn't it cute! Midget peanut butter. I know, I'm weird, but somehow peanut butter can be cute to me. To make the filling, combine peanut butter, powdered sugar, brown sugar, and butter in a mixing bowl
Mix by hand or with a stand mixer. If you mix with a hand mixer, do not whip the filling because it is supposed to be thick and dense
Cover and let it set up in the fridge for a couple of minutes. Now prepare the ganache topping. In a microwave safe bowl, combine the chocolate chips and half & half
Heat in the microwave until melted and smooth. Stirring every 30 seconds
Let the ganache cool for a couple of minutes. Pour 1/3 of the ganache over the cooled oreo crust. Carefully spread out evenly over the crust
Cover and put in the freezer for about 10 minutes, or until the ganache has set up. Take it out of the freezer and gently press the peanut butter filling over the hardened ganache. After that, pour the remaining ganache over the peanut butter mixture and spread over evenly
Cover and let the ganache set up in the fridge or freezer. They are finished.. but it wasn't good enough for me. They were good, but not what I expected. They needed another flavor or something so I added white chocolate :) I just made a white chocolate ganache. I made it exactly like I made the milk chocolate ganache, but of course I used white chocolate chips instead. While the white chocolate ganache was cooling, I flipped the whole dessert onto a piece of wax paper. I decided I wanted to sandwich the dessert in ganache so I poured the white chocolate ganache over the oreo crust
Let the white chocolate ganache harden up. Cut the bars into squares and serve! Keep them stored in the fridge
The white chocolate ganache complimented these very well and made them better in my opinion. The white chocolate is optional though

White chocolate and milk chocolate peanut butter oreo bar things
For the Crust:
  • 22 Oreos, finely crushed (about 1⅔ cups crumbs)
  • ¼ cup sugar
  • 3 tablespoons unsalted butter, melted
For the Filling
  • 4 firmly packed tablespoons brown sugar
  • 1 1/2 cups Confectioners' sugar
  • 5 tablespoons unsalted butter, softened
  • 1⅓ cups creamy peanut butter
For the Milk Chocolate Ganache Topping
  • 1-11.5 ounce bag  milk chocolate chips
  • 6 tablespoons half & half
1. Preheat oven to 375 degrees and spray a 9-inch square baking pan with non-stick cooking spray.
2. Make crust: Put the oreos in the bowl of food processor and pulse until cookies are crushed. Add the butter and sugar and pulse until combined and the oreos are finely chopped. Press mixture firmly into prepared baking pan (I spread it with my hands first, then use the bottom of a measuring cup to even it out). Bake for 8 minutes. Set on rack to cool completely.
3. In the meantime, make peanut butter filling: Combine all ingredients together in the bowl of a mixer and mix at low speed until just combined (do not whip). Set bowl in refrigerator while you prepare the rest.
4. Make chocolate ganache topping: Combine milk chocolate chips and half & half in microwave safe bowl and cook in microwave until melted and smooth (stirring every 30 seconds). Do not overheat over the ganache or it will burn.

5. Put it all together: Pour 1/3 of the chocolate mixture evenly over cooled crust; place pan in freezer until chocolate is set, about 5-10 minutes. Spread peanut butter mixture into even layer over chocolate (if it's firm, you can use your hands; if it's soft, use a butter knife or spatula). Give chocolate ganache a quick stir to smooth any lumps, then spread evenly over top of peanut butter layer. Cover pan with plastic wrap and place in freezer for 1 hour to set. When firm, dump out of the pan, prepare the white chocolate ganache, and pour over the oreo crust evenly. Let that layer of ganache harden. Cut into squares and serve. Keep refrigerated.

No comments:

Post a Comment