Peanut Butter Ganache Bars are a peanut butter lover’s dream come true. A chocolate crust, a thick layer of a smooth, velvety peanut butter filling and a chocolate ganache layer. Outrageously good!
If you love all things chocolate and peanut butter like I do, then you’re going to love these Peanut Butter Ganache Bars. They’re decadent, rich and insanely good. #chocolateandpeanutbutterarelife
Peanut Butter and chocolate are possibly the best flavor combination to ever exist on this planet. Am I right, or what?
I came across this recipe a couple months ago and finally got around to making them. Not sure if it’s a good or bad thing I waited so long.
These bars start with a soft brownie like crust, then the most amazing (and I mean ahhh-mazing), smooth, velvety peanut butter filling that you’ve ever eaten. Then they’re topped off with a decadent layer of chocolate ganache.
Seriously, there are no words.
The peanut butter filling is heavenly. . . smooth, velvety and just melts in your mouth. It’s a miracle I even finished making these bars because I wanted to eat the entire bowl of peanut butter filling.
TIPS FOR MAKING PEANUT BUTTER GANACHE BARS:
- Butter: Make sure your butter is soft, even slightly softer than room temperature. The crust layer will mix much easier if your butter is really soft.
- Crust: Don’t over bake the crust layer. It’s supposed to be soft like a brownie.
- Ganache: These bars are fairly rich, so the combination of the milk and semisweet chocolate chips for the ganache offsets some of the sweetness and richness. You can use all of one or the other, but keep in mind if you use all milk chocolate, these bars will be even sweeter.
- When you’re cutting these bars, keep in mind they are extremely rich, so you may want to cut them on the smaller side.
These bars are phenomenal! They are a dream come true for anyone who loves the combination of chocolate and peanut butter.
All of you chocolate and peanut butter fans out there, promise me you’ll make these ASAP, you won’t regret it for a second.Print
Recipe Source: Adapted slightly from Betty Crocker