Gooey Chocolate Peanut Bars are layers of pure delight ~ cookie crust with a gooey chocolate/peanut filling and topped with a rich chocolate icing
Oh my, these Gooey Chocolate Peanut Bars are amazing ! This is any peanut lover’s dream (not peanut butter.. peanuts!) although it tastes a lot like peanut butter bars.
And with the Chocolate filling it is outstanding.
To be honest, I have no idea exactly how these bars formed as you can see above.
It starts with a simple buttery crust, a chocolate custard, peanut filled layer and topped off with a chocolate icing.
Most of the chopped Peanuts ended up above the chocolate custard layer, with a touch of chocolate cake just under the Icing.
I have made this recipe twice now and it is definitely a no-fail recipe and was a winner every time.
You could cut the bars a bit smaller – mine is about 2 x 2 inches ( 5 x 5cm ). But half the size would work perfectly if you intend to serve it as part of a sweet platter at a party.
More Chocolate treat recipes you might like:
Gooey Chocolate Peanut Bars
IngredientsYield: 24 Servings
- 1 cup Butter, softened
- 1/2 cup Brown Sugar
- 3 cups Flour
- 1/2 cup Smooth Apricot Jelly (Jam)
- 4 large Eggs
- 1 1/2 cups Brown Sugar
- 1/4 cup Cocoa Powder
- 2 t Vanilla
- 2 cups Peanuts, finely processed (approx 1/2 the size of Sprinkling Nuts)
- 200g Dark Chocolate, good eating quality ( 7 oz )
- 3 TB Butter
- 1 TB Golden Syrup (or Light Corn Syrup)
1.) Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30cm ( 9 x 13 inch ) oven dish with cooking oil
2.) CRUST : Beat together the Butter and Brown Sugar until creamy – add the Flour cup by cup, beating continuously – press the batter into the prepared oven dish – bake 15 minutes.
3.) Remove Crust from the oven and spread the Apricot Jelly (Jam) over the hot crust – set aside
4.) TOPPING : Whisk together the Eggs and Brown Sugar until creamy – add the Cocoa and Vanilla. Whilst still beating add the Peanuts – pour the mixture over the Jelly (Jam) topped Crust – bake 30 minutes – remove from the oven and let cool completely in the oven dish
5.) ICING : Melt together the Dark Chocolate and Butter until smooth – stir in the Syrup – mix well
6.) Spread the Icing over the cooled cake – place in the refrigerator for 30 – 45 minutes or until the Icing has set – cut into bars, using a sharp knife
Amount Per Serving: Calories: 316.6 Total Fat: 18.5g Saturated Fat: 8.5g Unsaturated Fat: 8.9g Cholesterol: 56.6mg Sodium: 22.9mg Carbohydrates: 39.4g Fiber: 2.4g Sugar: 19.6g Protein: 6.1g