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–+ squares

PEANUT BUTTER GANACHE BARS

Servings: 24 squares
Peanut butter cookie bar with decadent chocolate ganache topping. Adapted from Half Bake Harvest.
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Ingredients

Base

  • ¾ cups Earth Balance Plant Butter
  • 2 cups Peanut Butter
  • ¾ cups Light Brown Sugar
  • ¼ cup Sugar
  • 2 tbsp Ground Flax
  • 6 tbsp Water
  • 1 tbsp Vanilla Extract
  • 2 cups Gluten-Free Flour
  • 1 tsp Baking Powder
  • ½ tsp Salt

Topping

  • ½ cup Earth Balance Plant Butter, softened
  • 2 - 3 cups Confectioner's Sugar
  • ½ cup Ghiradelli Dutch-Processed Cocoa Powder
  • 2 tsp Vanilla Extract
  • ¼ cup Warmed Cashew Milk

Instructions

Base

  • Preheat oven to 350°.
  • In a small bowl, whisk flax and water. Let it rest a few minutes to thicken.
  • In a medium bowl, whisk the flour, baking powder + salt.
  • In a small saucepan over medium-low heat, add butter and 1/2 cup peanut butter, continuing to stir until melted.
  • Add both sugars, flax mixture + vanilla to saucepan, stirring until incorporated. Fold in the flour mixture.
  • Press mixture evenly across the lined baking sheet. Bake for 18 - 22 minutes, until center is set. Remove from oven and spread remaining peanut butter evenly across crust. Let it rest and cool completely.

Topping

  • In a large bowl, place softened butter, cocoa powder, vanilla, cashew milk and 1 cup confectioners sugar. Using hand-mixer, beat well. Slowly incorporate more confectioner sugar, until frosting is smooth and thick, but still pourable.
  • Pour over bars and smooth with spatula into an even layer. Cover and let it set.
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