These frozen dessert bars are large enough to hold you through a double feature. Don?t worry about them melting?they?re just as delicious when they soften.
Make chocolate layer:
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Put oven rack in middle position and preheat oven to 350F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
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Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
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Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
Make peanut butter layer:
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Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
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Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
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Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
Make hot fudge sauce:
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Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
To serve:
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Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.
Cooks? notes:
* Hot fudge sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.
* Leftover bars can be frozen, individually wrapped in plastic wrap, up to 4 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (443g) | ||
Recipe Makes: 8 | ||
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Calories: 1532 | ||
Calories from Fat: 1168 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 129.8g | 173 % | |
Saturated Fat 64.7g | 323 % | |
Monounsaturated Fat 39.3g | ||
Polyunsanturated Fat 10.9g | ||
Cholesterol 683.2mg | 210 % | |
Sodium 1050.8mg | 36 % | |
Potassium 833mg | 22 % | |
Total Carbohydrate 69.1g | 20 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 64.1g | ||
Protein 35.8g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1532
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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