Culinary Institute of America

Peanut Butter Bars

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Preparation info

  • 1 sheet

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Milk chocolate pâte à glacer, melted

Method

  1. Line a very flat sheet pan with parchment paper, and add a full-size sheet pan extender 1 in/3 cm high, lightly greased.
  2. Pour the pâte à glacer on the chiffon and spread thinly, removing excess if necessary. Allow to set completely.
  3. Place the chiffon in the sheet pan pâte à glacer side down, and thinly spread the peanut crispy base on top of the chiff