Gourmet Chocolate Peanut Butter Bars

Instructions:

1. Place the 3-Bar mold on the Perforated Baking Sheet.
2. In the eco-chop, chop the pretzels and then the cookies. Place in a mixing bowl and mix with a spoon or the mini whisk. Then, set aside the pretzels and dry biscuits.
3. Melt the butter, then add the cane sugar and crunchy peanut butter. Mix well
4. Add the pretzels and cookie mixture, mix well.
5. Divide the mixture into the cavities of the 3-bar mold and press down firmly with the back of the mini offset spatula.
6. Freeze for 40 minutes or refrigerate for 1 hour or more.
7. Remove biscuits from the refrigerator, unmold, and place on Roll’Mat

Chocolate Layer:

3 Layers: (1. Chocolate  2. Biscuit  3. Chocolate)

Instructions:

1. Place your bar tray on a perforated baking sheet.
2. Melt the chocolate in a double boiler on low heat.
3. Remaining on low heat, add the creamy peanut butter to the melted chocolate and blend well with a mini whisk.
4. Spread evenly into each well. Place unmolded biscuit bars on top of the chocolate.
5. Pour the remaining chocolate over the biscuit surface
6. Cover with a medium Bonmat. Place in the refrigerator
7. Refrigerate for 2 hours.
8. Unmold and cut into squares. Store in an airtight container in the fridge.

BONTIP:

Serve these delicious biscuits with hot coffee or tea for a delightful snack. They also make a great treat for parties and gatherings. Wrap up and tie with a ribbon to gift a host or friend!

Enjoy cooking and baking from our BONCOOK kitchen to yours!

Recipe compliments to our friend, Anne Charlotte, Guy Demarle Advisor, FRANCE