Peanut Butter Parcels

By

Hands-on time:
35 mins. to 45 mins.

Baking time:
23 mins. to 25 mins.

Total time:
60 mins. to 1 hrs 10 mins.

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  • 27

Ingredients

  • CAKE
  • 4 ounces (1 stick) unsalted butter, soft
  • 7 ounces sugar
  • 1/2 teaspoon vanilla extract
  • 4 large eggs
  • 2 1/4 ounces unsweetened cocoa powder, regular or Dutch-process
  • 6 1/4 ounces Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces buttermilk, yogurt, or sour cream
  • PEANUT BUTTER FILLING
  • 7 1/8 ounces creamy peanut butter
  • 1 teaspoon vanilla extract
  • 8 ounces confectioners' sugar
  • 3 to 4 ounces milk
  • CHOCOLATE COATING
  • 12 ounces semisweet or bittersweet chocolate chips
  • 3/4 ounce vegetable shortening

Preparation

Step 1

Preheat the oven to 350F. Grease a 9" x 13" pan, line it with parchment paper (we recommend metal clips to hold it in place), and spray the paper.

1. For the cake: Cream the butter and sugar until light and fluffy.

2. Add the eggs one at a time, beating well between additions, and stopping to scrape the sides and bottom of the bowl at least once or twice. Add the vanilla.

3. Whisk the cocoa powder, flour, baking powder, baking soda, and salt through a strainer to break up any lumps in the cocoa.

4. Add half the dry ingredients to the egg mixture and mix.

5. Add the buttermilk or yogurt and mix. Scrape the bowl, then add the remaining dry ingredients. Pour the batter into the prepared pan.

6. Level the top with an offset spatula. Bake the cake for 23 to 25 minutes, until it pulls away from the edge of the pan, and springs back when lightly touched in the center. Remove from the oven and cool completely.

1. For the filling: Place the peanut butter in a mixing bowl with the vanilla. Stir the confectioners' sugar through a strainer (to eliminate lumps) into the bowl, and mix at low speed until the mixture is crumbly.

2. Add 4 tablespoons of the milk, and mix at low speed. You'll see the mixture's texture go from crumbly to smooth, but stiff. Stop the mixer and scrape the sides and bottom of the bowl. After that, add the milk 1 tablespoon at a time,

3. until the filling is smooth and spreadable.

To assemble: 1. Remove the cooled cake from the pan using the parchment paper. Split the cake into two layers.

2. Remove the top layer and set it aside.

3. Spread the filling over the bottom cake layer.

4. Replace the top layer.

5. Cut the filled cake into thirds lengthwise.

6. Cut the cake into nine 1 1/2" bars. Pull them apart slightly.

7. Melt the chocolate chips and shortening together at low power in the microwave. Stir until the mixture is smooth.

8. Drizzle the chocolate coating over the tops of the cakes; use a small spatula to spread the chocolate over the tops and along the sides of the cakes. The chocolate will firm up at cool room temperature, but you can refrigerate the cakes to firm up the chocolate if you're in a hurry.

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