Thursday, August 4, 2011

Just pass the butter already



Let's be real.

I have absolutely no problem with butter.  In the past week I've purchased over three  four pounds of it.  I am not sorry.



In fact, I'll go so far as to say I'm proud to be all about some butter.  What's wrong with a flaky crust now and then?  Who doesn't love and appreciate a tender cake?  SHORTBREAD.




*sigh*




Sometimes I feel like I'm its only advocate... but I know I'm not alone.




There's you.

You. You. You.

Beauuuuuutiful you.




I appreciate you for your appreciation for all things butter-laden.  Including the following deliciously amazing peanut butter chocolate pretzel bar.

Whoa.  It's getting crazytown up in here.





Love you.  Love butter.

Now go make this!

Peanut Butter Chocolate Pretzel Bars
Plucked from The Guilty Kitchen


Layer 1:

1/2 cup unsalted butter
1/4 cup sugar
5 tbsps cocoa, sifted
1 egg, beaten
1 1/4 cups graham cracker crumbs
3/4 cup coarsely crushed pretzel rods


1. In a double boiler (or what I did:  a pot of lightly simmering water with a metal bowl resting on it), melt together the butter, sugar, and cocoa.  Whisk until smooth.  Add in the egg, whisking briskly to incorporate quickly.  Things will get thick.  (Thicke)


2. Remove from the heat and and the crumbs and pretzels, folding [mashing] until combined.  Press into the bottom of an 8x8 pan.  Set aside.




Layer 2:


1/2 cup unsalted butter, melted and cooled slightly1 cup smooth peanut butter (get the lowest sodium you can find)2/3 cup powdered sugar, sifted
1/2 tsp salt
1 tsp vanilla extract





1. In a small bowl, combine the melted butter and peanut butter until smooth.  Mix in the powdered sugar, salt and vanilla to form a thick paste.  Keep mixing until it smooths out again (might be a minute). 


2. Spread the peanut butter mixture over the first layer in your pan, using an offset spatula to make it smooth to each edge.  Set aside.




Layer 3:


5 oz. dark chocolate, roughly chopped
1 tbsp unsalted butter, room temperature
Pink Himalayan salt, large flake is best



1. In your same double boiler/bowl over water actions, combine the chocolate and butter, whisking until smooth.  Remove from heat and pour over your peanut butter mixture, spreading with the spatula until smooth and completely covering the peanut butter.


2. Place in the fridge for 5 minutes to let it set up a bit.


3. Remove from the fridge and lightly sprinkle the pink salt over all of the chocolate.  Return to the fridge and let cool completely to become hard.  


4. To cut into squares, use a pastry scraper that you have run under hot water and shaken off the water.  Press firmly, but somewhat gently, downwards on the scraper.  The heat of the scraper will melt gently through the firm chocolate layer.  Remember your base layer is going to be thick and hard, so you might have to press down a bit more. to break through.  Each time you make a cut, go back to the hot water first.  Do this same action when loosening the bar from the sides of the pan. 


Keeps for a week in the fridge.  If you can stand it.



3 comments:

  1. Amaze-balls! I want more!! :D loved the pink salt fancy pants... ;D

    ReplyDelete
  2. I like butter and cocoa cake เพราะ It was very tasty. I like this recipe.

    ReplyDelete