Serves8 generously
- Active time:35 min
- Start to finish:3 hr
September 2004
These frozen dessert bars are large enough to hold you through a double feature. Don’t worry about them melting—they’re just as delicious when they soften.
For chocolate layer
-
Vegetable oil for greasing pan
-
7
oz
fine-quality bittersweet chocolate (not unsweetened), chopped
-
1 stick
(1/2 cup) cold unsalted butter, cut into pieces
-
1/4
cup
granulated sugar
-
1/4
teaspoon
salt
-
3
large eggs, lightly beaten
-
1
teaspoon
vanilla
-
1
cup
salted dry-roasted peanuts (4 oz)
For peanut butter layer
-
4
oz
cream cheese, softened
-
1/2
cup
creamy peanut butter (not “natural”)
-
3/4
cup
confectioners sugar
-
1/4
teaspoon
salt
-
1/2
cup
chilled heavy cream
-
1
teaspoon
vanilla
For hot fudge sauce
-
1/3
cup
heavy cream
-
3
tablespoons
light corn syrup
-
3
tablespoons
packed brown sugar
-
2
tablespoons
Dutch-process unsweetened cocoa powder
-
1/4
teaspoon
salt
-
3 1/2
oz
fine-quality bittersweet chocolate (not unsweetened), chopped
-
1/2
teaspoon
vanilla
Make chocolate layer:
-
Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
-
Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
-
Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
Make peanut butter layer:
-
Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
-
Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
-
Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
Make hot fudge sauce:
-
Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
Cooks’ notes: - Hot fudge sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using.
- Leftover bars can be frozen, individually wrapped in plastic wrap, up to 4 days.
