Honey Roasted Peanut Butter Bars with Chocolate Ganache
Delicious flavorful bar cookie, based on Better Homes and Gardens Christmas Cookies magazine.
- 1 Devil’s Food Cake Mix
- 1/3 cup butter, melted
- 1 egg
- 3/4 cup butter, softened
- 3/4 cup honey roasted peanut butter
- 2 TSP vanilla
- 3 cups powdered sugar
- 2 TBSP whipping cream or milk
- 3/4 cups honey roasted peanuts, chopped
- 1/3 cup whipping cream
- 1 12 oz pkg Semi-sweet chocolate chips
Heat oven to 350°F. Grease bottom only of 15x10x1 inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Set aside.
In an extra large bowl, combine dry cake mix, 1/3 cup butter, and egg. Beat with an electric beater on low speed for 1 –2 minutes or until mixture is combined. Press mixture into bottom of prepared pan. Bake in preheated oven for 12 minutes. Cool completely.
In a large bowl, combine 3/4 cup butter, peanut butter, and vanilla. Beat with electric mixer on medium speed for 30 seconds. Beat in 2 TBSP whip cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place uncut bars in the refrigerator while you prepare the ganache.
In small saucepan, bring 1/2 cup whipping cream just to boiling over medium high heat. Remove from heat and add chocolate chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool 15 minutes; spread over filling. Refrigerate 1-2 hours or until set. Cut into bars. Makes 48 bars.
Store covered in refrigerator. Let bars stand at room temperature for 15 minutes before serving