Chocolate Peanut Truffle Bars
Can anything good comes out of chocolate and peanuts? Yes, of course, especially when they are made into small bite-size cookie bars. They are also pretty close to being candy bars because of dark and rich combination of two types of chocolates. The first time I made these, I used walnuts and my husband, being a good tester he is, suggested that I try it with peanuts the next time I make them again. We are peanut lover family so naturally I made these again not long ago with peanuts. Instead of using just semisweet chocolate like the first time I made it, I combined bittersweet and semisweet chocolate for more chocolate flavor. This proved to be simple and delicious cookie bar I’ve made so far.
Chocolate Peanut Truffle Bars
Makes 48-56 small squares (1-2")
For the crust:
1 cup all-purpose flour
6 Tablespoons unsalted butter, cold, cut into pieces
3 Tablespoons brown sugar
1/4 teaspoon salt
For the filling:
1/2 cup semisweet chocolate pieces
1/2 cup bittersweet chocolate pieces
6 Tablespoons light corn syrup
1/4 cup sugar
1 Tablespoon sugar
1 Tablespoon cocoa powder
1 teaspoon instant espresso powder
1/4 teaspoon salt
2 eggs
1 Tablespoon dark rum
1 1/2 cups salted, roasted peanuts
Confectioners’ sugar
Preheat oven to 350 degree F and line a 9" square baking pan with foil, coat with nonstick cooking spray.
To make the crust: combine all ingredients and cut butter by using a pastry blender until thoroughly mixed. The texture should be dry and sandy.
Sprinkle dough over the bottom of the prepared pan and press to cover. Bake for 15 minutes, or until barely golden; cool completely.
To make the filling: Melt both chocolates, corn syrup, sugar, butter, cocoa, espresso powder, and salt in a bowl in a microwave on High power in 30-second intervals, stirring after each interval until smooth. Add eggs, one at a time, stirring well after each addition, then blend in the rum. Pour chocolate mixture over cooled crust.
Sprinkle peanuts over the chocolate and press into batter to "sink." Bake for 18-20 minutes, or until just set, then cool completely.
Using the foil to help you, lift bars out of pan and onto a cutting board. Peel the foil waway from the sides and cut into 1"-2" squares. Dust bars with confectioners’ sugar.
Source: adapted from Holiday Cookies by Cuisine at Home




















