As promised here is the recipe and photos of the recent Reeses Bars I made.  This is a recipe from Pichet Ong’s book, The Sweet Spot, but I did tweak it slightly by using semi-sweet chocolate instead of milk chocolate.  Although I do love milk chocolate with some desserts, I am definitely more of a fan of semi-sweet and bittersweet, so I thought I would try it instead…and believe me…they turned out sooo good!  So without further ado here is the sinful recipe!

Chocolate & Peanut Butter Bars aka Reeses Bars

adapted from The Sweet Spot

Makes 8 Servings

Peanut Chocolate Base

1 T. plus 1 t. canola oil, plus more for greasing the pan

4 ounces semi-sweet chocolate, chopped

1/2 c. peanuts, toasted and chopped

1/4 t. salt

Peanut Butter Chocolate Filling

3 1/2 ounces semi-sweet chocolate, chopped

1/2 c. plus 2 T. heavy whipping cream

3 T. cream cheese, at room temperature

3 T. creamy peanut butter, plus 1/2 c. for garnish

1/4 t. vanilla 

1/4 t. fleur de sel

Lightly grease a 9 x4-inch loaf pan and set aside.  Melt the chocolate in a microwave safe bowl in 30 second increments, stirring well between each, until the chocolate is melted.  Add the peanuts, salt, oil and stir well.

Pour the chocolate mixture into the prepared loaf pan and spread into an even layer.  Freeze, uncovered, until hard.  

Meanwhile, make the filling: Melt the chocolate in a microwave safe bowl in 30 second increments, stirring well between each, until the chocolate is melted.  Set aside.  

Whisk the cream in an electric mixer fitted with the whisk attachment until medium peaks form.  Transfer to another bowl and set aside.

Put the cream cheese, peanut butter (3 T.), and vanilla extract into the bowl of the electric mixer fitted with the paddle attachment.  Beat on medium speed until light, fluffy, and doubled in volume, about 7 minutes.

Scrape down the sides and bottom of the bowl, turn the mixer speed to low and add the melted chocolate in a slow, steady stream.  Once all the chocolate has been incorporated, gently fold in the whipped cream. 

Spread the filling on the frozen peanut chocolate base in an even layer and freeze until hard, at least 2 hours.

To unmold, invert the loaf pan onto a cutting board and gently tap the bottom to release the chocolate bar. Spread the peanut butter on top and sprinkle on the fleur de sel.  I also topped these bars with half of a reeses from Trader Joes and Valrhona Chocolate Crunchy Pearls.  Use a sharp serrated knife to cut the loaf crosswise into 1″ wide bars.  You can let them come to room temperature or eat them now…I prefer them cold.  

Hope you try these out…they are FABULOUS!!!

Well, since I do love sharing my dessert passion with others I thought I would do a book giveaway using one of my favorite books that I got this past year.  The book is David Lebovitz’s book, The Perfect Scoop!  If you don’t have this book then you are definitely missing out!  

To enter the giveaway contest just tell me your favorite flavor of ice cream and let me know by Saturday night!  Good luck eveyrone!

Tags: chocolate and peanut butter, peanut butter chocolate desserts, pichet ong recipes, reeses bar homemade, the sweet spot recipes, valrhona chocolate pearls