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Peanut Butter Mississippi Mud Bars
From Debbi
Fields' Great American Desserts:
100 Mouthwatering, Easy-To-Prepare Recipes
8
tablespoons (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup creamy peanut butter
1 large egg, at room temperature (see note)
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces white chocolate, coarsely chopped and divided into
2 (4-ounce) portions
8 ounces semisweet chocolate, coarsely chopped and divided
into 2 (4-ounce) portions
1 cup coarsely chopped pecans, tasted and divided into 2
(1/2-cup) portions
Preheat oven to 325°F. Butter an 8- or 9-inch square
baking pan, line it with aluminum foil and butter the foil.
Put the butter and sugar in a large bowl and blend until
smooth using an electric mixer on medium speed. Beat in
the peanut butter until smooth.
Stir the egg and vanilla together in a bowl and add to the
peanut butter mixture until combined. |
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In a small bowl, whisk together the flour, baking soda and
salt. Add to the butter mixture and combine well.
Stir in 1 portion of each of the white and semisweet chocolates
and combine. Add 1 portion of the pecans and mix until combined.
Spread the batter evenly in the prepared pan and bake for
30 to 35 minutes, or until the center is soft but no longer
runny. Remove the pan from the oven and immediately sprinkle
the remaining white and semi-sweet chocolates over the top.
Cover the pan with aluminum foil and set aside to let the
chocolates melt.
When melted, swirl the chocolates together with the tip
of a sharp knife to make a marbleized effect. Sprinkle the
remaining pecans over the top. Let the bars cool completely
in the pan or on a wire rack. To serve, cut into 2-inch
squares.
Note: Leave egg out just long enough to bring to
room temperature and then use in recipe. Don't let it sit
out longer than that.
(Updated: 10/27/08 SN) |
