One of the most sought after flavor combinations is here to delight you: PB and Chocolate. These treats will take you to discover the pleasures of combining a semifreddo with the crunch of a candy bar and the creaminess of PB.
A riff off the popular Nutty Buddy, this more “adult version” or Naughty bars are lightly misted with Vanilla vodka. Also the Peanut Butter flavor is less prominent with the use of PB2 Powder, which in turns leaves more room to fully savor the chocolate shell. Added bonus, less fat, more booze.
Video recipe of the day
- Preparation time1 Hour
- Rest time1 Hour
- Cooking methodNo cooking
For the layers and filling
- 1/4 cupvanilla vodka
- 1 tablespoonvanilla extract
- 4 cupsdark chocolate (semi sweet or bittersweet. good quality)
Preparation of the wafers
Mix the vanilla vodka and flavor in a clean spry bottle, set aside.
Make a paper template of 1 x3 inches
Pre heat oven to 350F static.
Place the wafer sheet on a large flat surface and mist lightly with the vodka solution. They still need to retain the crisp, not become soggy.
Working with one sheet at a time, cut into small rectangles measuring 1 x 3 inches. You will need about 4 layers for each bar, so you will need at least 48 plus some extra in case of breakage.
As you proceed to cut the wafers, place them in a lined baking sheet, and keep them covered with a piece of parchment paper and another baking sheet so they won’t bend drying out.
Once all the rectangles are cut, bake for 5 minutes, just to dry.
Cover with another baking pan so they won’t arch.
Let them cool at room temperature, untouched.
Now Prepare the filling.
Sift the powder sugar, cocoa and PB2.
In the bowl of a stand up mixer, beat the butter and the orange zest, add the sifted powders and beat on med high until lighter and fluffy.
Place the mix in a piping bag with a small tip opening.(not necessary, you could spread it by hand).
Sort the wafers rectangles in set of 4.
Pipe a layer of filling on the first one, cover with a second wafer and so on. Do not spread the top wafer. With a small spatula smooth the sides.
Once all the bars are assembled, freeze them promptly.
Prepare a double boiler or a bowl over simmering water. Make sure the bottom of it doesn’t touch the surface of the water.
Melt the chocolate for coating, if too thick you can add 1 T of coconut oil but will make the chocolate very soft at room temperature!
When the chocolate has melted, place the frozen bars over a cookie cooling rack with a large plate underneath to catch the chocolate excess.
Spoon the melted chocolate, generously, over one bar making sure it drips on the sides. Repeat twice shaking the pan lightly to ensure even thick coating. Transfer the bar back to the refrigerator using a spatula to lift it.
Do not let the covered Naughty bars refrigerate on the rack or will be hard to remove them.
Repeat with all the bars.
Refrigerate until firm.
Before serving, place the Naughty bars in the fluted loaf pans, garnish with Peanuts.
Keep refrigerate until serving time.