I recently made a white cake in which I used only the egg whites, and I saved the yolks from the eggs to use in a different recipes. I searched the internet to find a new recipe using egg yolks and found this recipe for Chocolate Peanut Butter Bars III at allrecipes.com. I couldn’t resist trying it out! Generally when I try I recipe from allrecipes.com I search for recipe with not only a high rating, but also many reviews. Allrecipes.com can be a very helpful recipe search tool for that reason – it is so nice to be able to read what a lot of others have tried and learn what alterations worked or didn’t work. Unlike most of the recipes on that site that I choose, this one had a fairly small number of reviews.
I found more powdered sugar was needed in the topping to reach the “crumbly” texture that you want to have for the topping on these bars.
Krista’s Chocolate Peanut Butter Bars, modified slightly from Allrecipes.com
- 1/2 cup Butter, Melted
- 2 Egg Yolks
- 2/3 cup Brown Sugar
- 1 1/2 cups Flour
- 2/3 cup Semi-Sweet Chocolate Chips
- 1/4 cup Butter, Melted
- 1 cup Peanut Butter
- 1 teaspoon Vanilla
- 1 tablespoon Milk
- 2 1/2 cups Powdered Sugar
- 2 ounces Chocolate Bark
Using a pastry blender cut butter and egg yolks into the brown sugar and flour in a large bowl until the mixture is crumbly. Press evenly into a 9″ square pan. Bake in preheated 350 (F) degree oven for 12-15 minutes. Open oven and sprinkle chocolate chips over the crust, then bake for 2 more minutes. Remove from oven and spread the melted chocolate chips into a layer over the crust.
Mix the melted butter, peanut butter, vanilla, milk and powdered sugar. Mixture should be crumbly. Sprinkle the peanut butter mixture over the chocolate layer and press down lightly.
Melt chocolate bark and drizzle over the peanut butter layer. Refrigerate until serving and store bars in refrigerator.