You know what I said about how I wasn’t going to be posting baking and posting recipes when I started pastry school, because I’d be too tired from baking at school? Well, the last week didn’t count because we weren’t in the kitchens. And today doesn’t count even though we were in the kitchens. So I have one more recipe post, if you don’t mind.
Today we toured the kitchens of French Pastry School; there were more than I originally, thought (six!). We learned where all of the supplies are held and where all the equipment is, which I’m sure I’ll forget by tomorrow. There’s so much to remember! We went over knife skills, and also how to use the scales and measure in grams. Measuring in grams is more accurate, and it’s universal. It’ll be weird not using cups and teaspoons anymore. I don’t plan on changing the format for recipes here, though. Maybe I’ll add additional measurements in grams for people who want to weigh their ingredients.
I think the most exciting part of the day was putting on my full, pressed uniform: chef jacket, hemmed pants, clogs, apron, and hat. The hat is a little snug on my full head of hair, but I made it work. I look like an elf. A little boy-elf. I’d show you a picture, but you don’t want to see it. I don’t want to see it.
I do like looking at these pictures of Chocolate Covered Peanut Butter Cookie Dough Bars, though. These were very tasty; I think I liked them more and more after every bar I ate. They’re amazing out of the freezer, too.
The bottom layer is a salty peanut butter shortbread made from flour, butter, peanut butter, brown sugar and salt. The crust gets partially baked, then topped with a gooey mixture or sweetened condensed milk, egg, brown sugar, butter, peanut butter and chocolate chips. The filling tastes like peanut butter-chocolate chip cookie dough after the bars have been baked. The topping is melted chocolate. I used a little bit of coconut oil to thin the chocolate a touch.
Enjoy! See you tomorrow!
Chocolate Covered Peanut Butter Cookie Dough Bars
1/2 cup unsalted butter, softened
1/4 cup creamy peanut butter
1/4 cup brown sugar
1/2 teaspoon salt, divided use
1 3/4 cup all purpose flour
1/4 cup unsalted butter, softened
1/4 cup creamy peanut butter
1/2 cup brown sugar
1/4 teaspoon salt
1 can sweetened condensed milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 3/4 cups all purpose flour
1 cup dark or semi-sweet chocolate chips (I used Ghiradelli)
1 tablespoon oil (I used coconut)
Heat oven to 350 degrees F. Line an 8x8-inch square baking dish with foil; coat foil with nonstick cooking spray.
To make the crust, in a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, brown sugar, and salt until creamy and well combined. Beat in flour until just combined (dough will be crumbly). Pat dough into the bottom of prepared pan. Bake 15 minutes, or until edges are golden brown. Cool 5 minutes.
To make the filling, in a large mixing bowl, using a mixer on medium speed, beat together butter, peanut butter, brown sugar, salt, sweetened condensed milk, eggs, vanilla and baking soda for 2-3 minutes, or until well combined. Beat in flour until just combined.
Sprinkle half of the chocolate chips over crust. Pour filling over the top. Bake 20 minutes, or until golden brown and set. Stir together remaining 1/2 cup chocolate chips and oil in a small bowl; microwave for 1-2 minutes, stirring frequently, until melted and smooth. Spread chocolate over bars. Cool completely before slicing.