Ugh. It’s the worst when you try a new recipe and it fails. Especially when it’s such a good combination of chocolate and peanut butter. When my grandma forwarded me this recipe, I thought it looked amazing and wanted to try it immediately.
Reading the ingredients list made me pause. I wasn’t sure I would like the taste of something made with coconut oil. I actually looked up substitutions for coconut oil. Something to make the recipe fattier. I’m the only person I know that takes healthy recipes and tries to make them fatty again. But since the picture of the bars looked so amazing, I thought I would try the recipe as is. Either I did something wrong, or the recipe as is doesn’t work.
dark chocolate ingredients.
- 2 c. coconut oil
- 1/2 c. Vermont maple syrup
- 1/2 tsp. salt
- 1 c. cocoa powder
peanut butter filling ingredients.
- 1 1/2 c. natural peanut butter, room temperature
- 8 T. unsalted butter, room temperature
- 1/2 c. Vermont maple syrup
- 4 T. brown sugar
- 1/2 to 1 tsp. salt
- Melt coconut oil in double broiler with maple syrup and salt. Sift in cocoa powder and stir well until mixture becomes smooth and dark.
- Line a 9-inch square glass dish with parchment paper. Pour half the chocolate mixture into the dish and place in freezer until hard, 20 to 30 minutes. Meanwhile make peanut butter filling.
- Using a stand mixer with whisk attachment, beat peanut butter and butter about 5 minutes, until mixture is fluffy. Beat in maple syrup and salt.
- Once chocolate layer is frozen, spread peanut butter filling over top. Place in freezer until firm, about 30 minutes.
- If remaining chocolate mixture has hardened, reheat to make it liquid again. Once peanut butter filling is firm, pour over remaining chocolate mixture.
- Place in freezer 30 more minutes or longer.
- When you are ready to cut into squares, remove dish from freezer and allow it to sit on the counter about 10 minutes and then lift up the plastic wrap, which allows for a little easier release. Cut into very small squares as this is quite rich.
- Refrigerate squares, as coconut oil is very soft at room temperature. Remove from fridge about 10 minutes before you want to eat one to allow it to soften up a bit.
OK so my recipe is adapted from the relish.com recipe because I ended up adding brown sugar – to try to stiffen the filling – and salt – because after I added the brown sugar it tasted too sweet.
These are my problems with this bar:
- I’m not a fan of the strong taste of coconut from the coconut oil
- The peanut butter filling is too gooey
- I was not a fan of the maple syrup flavor mixed with peanut butter and/or coconut
- Maple syrup dripped all over the place when I cut into them
- These bars were impossible to cut
It’s possible I did something wrong though the directions were pretty straight forward. My bars sadly turned out nothing like the beautiful relish.com picture.