Sugar-shock Bars
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 201.1
- Total Fat: 12.2 g
- Cholesterol: 28.3 mg
- Sodium: 30.2 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 1.3 g
- Protein: 3.4 g
View full nutritional breakdown of Sugar-shock Bars calories by ingredient
Introduction
Adapted from www.domesticgoddess.ca and made with a lot of love for eggchef. This is incredibly rich and sweet, a little taste goes a LONG way! Adapted from www.domesticgoddess.ca and made with a lot of love for eggchef. This is incredibly rich and sweet, a little taste goes a LONG way!Number of Servings: 25
Ingredients
-
1/3 cup unsalted butter, cut
5 oz premium white chocolate, chopped
2 eggs
2/3 cup sugar
2 teaspoons vanilla
2/3 cup all purpose flour
1/3 cup whole wheat pastry flour
½ teaspoon baking powder
¼ teaspoon salt
1/3 cup peanut pieces
1 tablespoon soft butter
½ teaspoon vanilla
¼ cup peanut butter
1/8 cup milk
3/4 cup icing sugar
5.5 oz white chocolate
1 tablespoon butter
3.5 oz unsweetened chocolate
1 teaspoon butter
Directions
Preheat oven to 350 F.
Grease and flour a 9-inch square baking pan with parchment.
Melt butter in a bowl above simmering water.
Add white chocolate and stir until melted.
Allow this to cool to room temperature.
Whip eggs until creamy.
Add sugar and vanilla and continue to whip until pale and thick.
Reduce speed to medium and add cooled, melted white chocolate.
In a separate bowl, sift together flour, baking powder and salt.
Stir into egg mixture by hand.
Stir in nuts, spoon into prepared pan.
Bake 45 minutes.
Put 1 tablespoon soft butter, ½ teaspoon vanilla, ¼ cup peanut butter and 1/8 cup milk in mixing bowl and cream together.
Add icing sugar and mix until thick and creamy.
Ice Brownies and chill.
Seperately, melt the remaining 5.5oz white chocolate with 1 tablespoon butter and unsweetened chocolate with 1 teaspoon butter.
Cover chilled peanut butter icing with layer of white chocolate and chill, then swirl in the melted unsweetened chocolate.
Chill. Cut and serve when top layer of chocolate has hardened.
Number of Servings: 25
Recipe submitted by SparkPeople user JO_JO_BA.
Grease and flour a 9-inch square baking pan with parchment.
Melt butter in a bowl above simmering water.
Add white chocolate and stir until melted.
Allow this to cool to room temperature.
Whip eggs until creamy.
Add sugar and vanilla and continue to whip until pale and thick.
Reduce speed to medium and add cooled, melted white chocolate.
In a separate bowl, sift together flour, baking powder and salt.
Stir into egg mixture by hand.
Stir in nuts, spoon into prepared pan.
Bake 45 minutes.
Put 1 tablespoon soft butter, ½ teaspoon vanilla, ¼ cup peanut butter and 1/8 cup milk in mixing bowl and cream together.
Add icing sugar and mix until thick and creamy.
Ice Brownies and chill.
Seperately, melt the remaining 5.5oz white chocolate with 1 tablespoon butter and unsweetened chocolate with 1 teaspoon butter.
Cover chilled peanut butter icing with layer of white chocolate and chill, then swirl in the melted unsweetened chocolate.
Chill. Cut and serve when top layer of chocolate has hardened.
Number of Servings: 25
Recipe submitted by SparkPeople user JO_JO_BA.