1 pound Pastry flour
10 grams Baking powder
5 Eggs
12 ounces Granulated sugar
12 ounces Brown sugar
12 ounces Peanut butter
1/2 fluid ounce Vanilla extract
3 ounces Unsalted butter, melted
6 ounces Peanuts, toasted
6 ounces Semisweet chocolate chunks
1 1/2 pounds Chocolate Ganache
Chocolate cut-outs, as needed
Chopped peanuts, as needed
Yield: 4 Dozen
1. Sift together the flour and baking powder. Set aside.
2. In a mixing bowl with paddle attachment, blend eggs and sugars. Add peanut butter and vanilla extract. Mix until well combined then beat in the butter. Stir in the flour, peanuts and chocolate chunks.
3. Spread the batter on a paper-lined half sheet pan. Bake at 350°F (175°C) until set, approximately 35 to 38 minutes.
4. Let cool completely, turn over onto the back of a clean sheet pan and frost the surface with ganache heated to 110°F (43°C).
5. Cut into 1 1/2-inch × 3-inch (3.7 centimeter × 7.5 centimeter) bars and decorate with a chocolate cut out and peanuts.
Notes: Method: Bar Cookie
10 grams Baking powder
5 Eggs
12 ounces Granulated sugar
12 ounces Brown sugar
12 ounces Peanut butter
1/2 fluid ounce Vanilla extract
3 ounces Unsalted butter, melted
6 ounces Peanuts, toasted
6 ounces Semisweet chocolate chunks
1 1/2 pounds Chocolate Ganache
Chocolate cut-outs, as needed
Chopped peanuts, as needed
Yield: 4 Dozen
1. Sift together the flour and baking powder. Set aside.
2. In a mixing bowl with paddle attachment, blend eggs and sugars. Add peanut butter and vanilla extract. Mix until well combined then beat in the butter. Stir in the flour, peanuts and chocolate chunks.
3. Spread the batter on a paper-lined half sheet pan. Bake at 350°F (175°C) until set, approximately 35 to 38 minutes.
4. Let cool completely, turn over onto the back of a clean sheet pan and frost the surface with ganache heated to 110°F (43°C).
5. Cut into 1 1/2-inch × 3-inch (3.7 centimeter × 7.5 centimeter) bars and decorate with a chocolate cut out and peanuts.
Notes: Method: Bar Cookie
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