I think most of us know what ganache is, even if we don’t know the name. It’s that chocolate, fudge-y, frosting stuff that sometimes covers cakes or other desserts. But who says ganache can only be used as a frosting or filling? Have you ever tried the stuff?!? Ganache can definitely stand on its own two feet.
I’m not generally a baker, so most baking intimidates me and seems like a lot of work. But this recipe is so simple and decadent that I don’t cower in its presence.
Prep Time: 10 minutes
Cook Time: 20 minutes to make the ganache and another hour or two to let it set
Servings: About 30
- 3 Oreo cookies
- 6 peanut butter sandwich cookies
- 1/2 cup peanut butter chips
- 2 2/3 cups semisweet chocolate chips
- 1 pint heavy whipping cream
- 1/2 cup heavy whipping cream
- 1/3 cups peanut butter chips
Now, put the cookies into a food processor or a large ziploc bag to crush. If you are using the bag method, crush them with a meat mallet. You do not want the pieces to become a fine powder, but you also do not want any of them to be large junks. Just a nice, chopped consistency.
Now, cook the peanut butter chips in the microwave until melted and pour over the cookies. Mix well until the cookies are melted and then transfer to the baking dish. Use your hands to press the mixture into the dish to form a crust. Refrigerate while you make the rest.
Now to make the ganache. Put the chocolate chips in a large heat-safe bowl. Heat the whipping cream in a pan over medium-high heat until it just reaches a boil. Once it starts boiling, pour it gently over the chocolate chips.
Allow to about 10 minutes, until you can feel with a spatula that the chips are melted. Then start mixing the chocolate and cream with a spatula or whisk until smooth. NOTE: Do NOT try to mix it with an electric mixer. I know from experience that this is messy and no fun.
Meanwhile, prepare the peanut butter topping. You can either wait until your ganache is set to make the topping or you can make it now and then just re-heat it a little for pouring after the ganache is set. First, heat the cream as you did with the ganache and then add the peanut butter chips. Stir until incorporated and smooth.
You can now put the peanut butter topping into the refrigerator while you wait for your ganache to set up. Or, if your ganache is already set, put the topping to the side for now. Once the ganache is ready, pull it out of the glass pan by the saran wrap edges and place on a tray or plate. You can now cut it into individual pieces the way you would cut up brownies or leave it as one large piece. I chose to go the individual serving route.
After you have cut up the pieces, pour the peanut butter topping onto the ganache. DO NOT heat the topping too much. If it is pour-able, you do nto need to heat it at all. If it is sticky, heat it just enough to pour onto the bars. You do not want it to mess up you pretty ganache.
The final product will look like this! Decadent and creamy, and oh so very dreamy. Enjoy!