Creamy Chocolate Peanut Butter Bars

By Snowy0wl

from the Ghirardelli Chocolate Cookbook

Ingredients

• Crust :
• 2 cups graham cracker crumbs
• 1/2 cup Ghirardelli sweet ground chocolate and cocoa
• 1/2 cup butter, melted
• 2 tablespoons sugar
• Topping :
• 16 ounces cream cheese, softened
• 1 cup sugar
• 1/2 cup creamy peanut butter
• 3 tablespoons flour
• 4 eggs
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 2 ounces (1/2 baking bar) Ghirardelli pure milk chocolate, broken into 1-inch pieces
• 1/2 teaspoon vegetable shortening

Details

Servings 24

Preparation

Step 1

Preheat the oven to 350 degrees Fahrenheit.
To make the crust, combine the graham cracker crumbs, ground chocolate, butter, and sugar in a large mixing bowl until well blended. Press the mixture onto the bottom of an ungreased 9 x 13-inch baking pan. Bake 8 minutes, then transfer to a wire rack and let cool.
While the crust cools, make the topping. In a large bowl, beat the cream cheese, sugar, peanut butter, and flour until well blended. Add the eggs, one at a time, mixing well after each addition. Blend in the milk and the vanilla extract. Pour the filling into the crust and bake 40 minutes, or until just set. Place plan on wire rack and let cool completely.
Melt the chocolate pieces and vegetable shortening in a double boiler over hot, but not boiling, water. Stir occasionally until smooth. Spread the melted chocolate evenly over the cooled bars. Chill approximately 10 minutes, just until the chocolate layer is partially set. Score the chocolate layer with a sharp knife, forming squares, and return the pan to the refrigerator. Chill 30 minutes, or until firm. Cut through the bars and serve. Store tightly covered in the refrigerator.