C&RB CLUB RECIPE
Layered Chocolate-Peanut Butter Bars with Spiced Kumquat Compote
Yield: 12 servings
For the Bottom Layer:
Amt Ingredient
2/3 cup creamy peanut butter
2 tbsp. peanut oil or other nut oil
7 ozs. milk chocolate, melted (*see Hint)
1 1/4 cups crisped rice
For the Top Layer
Amt Ingredient
1 1/4 cups heavy cream
5 ozs. semisweet chocolate, 62% (*see Hint)
(for garnish) cocoa powder
*Hint: To check the chocolate temperature, dab a small amount of it on your lower lip. When it is “lip temperature,” or body temperature, it is ready to use.
Procedure:
- Line the bottom of an 8-in. square pan with parchment paper.
- For the bottom layer, place peanut butter and oil in mixer bowl and whip on medium speed until thoroughly combined and light in color (about two or three minutes).
- Reduce the mixer speed to low, add the melted milk chocolate, and mix for a minute until thoroughly combined.
- Remove the bowl from the mixer and stir in the crisped rice.
- Pour into the prepared pan. Using a small offset spatula, spread the mixture into an even layer, making sure to reach into each corner. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
- For the top layer, whip the heavy cream in a mixer bowl until soft peaks form.
- Place the semisweet chocolate in a medium bowl; working fairly quickly, fold half of the whipped cream into the chocolate until smooth. Fold in the remaining cream.
- Pour the mixture over the bottom layer and spread into an even layer, making sure to reach all corners. Bang the bottom of the pan against the work surface to eliminate any air bubbles in the top layer.
- Cover with plastic wrap and refrigerate until top layer is set, at least four hours. At this point, the dessert can be refrigerated for up to three days.
- Sprinkle with cocoa powder.
- Preheat a chef’s knife in hot water and cut pieces into the desired shape and size.
For the Spiced Kumquat Compote
Yield: 1 quart
Amt Ingredient
3 pints kumquats
2 cups orange juice
2 cups water
1 cup granulated sugar
3 cardamom pods
1 whole star anise
1/4 stick cinnamon
Procedure:
- Wash the kumquats and remove the stems.
- In a small pot, bring orange juice, water and sugar to a boil over medium heat.
- Reduce the heat and add cardamom pods, star anise and the cinnamon stick.
- In the meantime, slice the kumquats in 1/8-in. slices and remove the seeds.
- Add kumquat slices to liquid and simmer for five minutes.
- Remove kumquats and reserve; reduce liquid by half, until you have a syrupy consistency.
- Pour syrup over kumquat slices and incorporate.
- Chill compote until ready to use.
- Plate with Layered Chocolate-Peanut Butter Bars.
Submitted by Roger Anderhalden, Executive Chef, Cedar Rapids Country Club, Cedar Rapids, Iowa
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