Description
These gluten-free chocolate peanut butter squares feature a crunchy cookie base topped with rich chocolate ganache and an artistic drizzle of dark, milk, and white chocolate.
Ingredients
Units
Scale
- 1 cup crunchy peanut butter
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup whipping cream
- 200 grams milk chocolate, for the ganache
- 30 grams dark chocolate, for drizzle
- 30 grams milk chocolate, for drizzle
- 30 grams white chocolate, for drizzle
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, stir together the crunchy peanut butter, brown sugar, and egg until thoroughly combined.
- Press the peanut butter mixture evenly into the bottom of a greased 9-inch baking pan.
- Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove from oven and let cool completely.
- In a small saucepan, heat the whipping cream over medium heat until it just begins to simmer. Remove from heat and add the 200 grams of milk chocolate. Let sit for a minute, then stir until smooth and glossy.
- Pour the chocolate ganache over the cooled cookie base, spreading it evenly with a spatula.
- Melt the dark, milk, and white chocolate separately in microwave-safe bowls or over a double boiler.
- Drizzle the melted chocolates over the ganache layer in an abstract pattern, using a spoon or a piping bag to create swirls and lines.
- Refrigerate the dessert until the ganache is set, about 2 hours.
- Once set, cut into trapezoid shapes or squares for serving.
Notes
For a smoother texture, you can use creamy peanut butter instead of crunchy. Store the squares in an airtight container in the refrigerator for up to a week. Feel free to get creative with the chocolate drizzle for a unique design each time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 20