Ingredients
Canola or vegetable oil (for the pan)
1cup flour
¾teaspoon baking powder
¼teaspoon salt
¼teaspoon ground allspice or ground nutmeg
½cup (1 stick) unsalted butter, at room temperature
⅔cup smooth peanut butter
¼cup packed light brown sugar
¾cup granulated sugar
2eggs
2teaspoons vanilla extract
⅔cup dry roasted peanuts, coarsely chopped
Directions
1. Set the oven at 350 degrees. Very lightly oil an 8-inch square baking pan. Cut 2 sheets of parchment paper, each 12-by-8-inches. Line the pan with the parchment, setting the sheets perpendicular to each other so they cover the bottom and come just to the top of the pan.
2. In a bowl, whisk the flour, baking powder, salt, and allspice or nutmeg to blend them.
3. In an electric mixer, cream the butter on medium speed for 1 minute. Add the peanut butter and beat 1 minute more. Turn the speed to medium low. Add the brown sugar and beat for 1 minute. Add the granulated sugar and beat 1 minute more.
4. Beat in the eggs, one at a time, followed by the vanilla. With the mixer on its lowest speed, blend in the flour mixture and mix only until the flour is absorbed. Scrape down the sides of the bowl often with a rubber spatula.
5. Transfer the batter to the pan. With the rubber spatula, smooth it toward the corners and sides. Sprinkle the peanuts evenly on top. Pat the nuts gently with the back of a spoon. Tap the pan once hard on the table to settle any air pockets.
6. Bake for 30 minutes, or until the top is light golden and just set. Take care not to over bake. Transfer the pan to a wire rack to cool.
7. Using the edges of the parchment paper, lift out the square and set it on a cutting board. Make 4 evenly-spaced cuts in one direction, 2 cuts in the other to form 15 bars. Remove the bars from the parchment and store in an airtight container.
Servings
5
Source
The Boston Globe - Lisa Yockelson
Description
A peanut lover's dream. Chock full of peanut butter and topped with more peanuts. There isn't much need for storage directions as there will most likely not be any left. I found that when the top was browned, the bars were still moist in the center. They were devoured.
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