Peanut butter fingers with salty chocolate glaze recipe

Ingredients for Peanut butter fingers with salty milk chocolate glaze

• 185 g bread flour or plain flour

• 3.5 g baking soda

• 2.5 g baking powder

• 4.5 g table salt

• 110 g unsalted butter, at room temperature

• 100 g caster sugar

• 200 g light brown sugar, packed

• 90 ml vegetable oil

• 260 g creamy peanut butter (not all-natural)

• 1 egg

• 1 egg yolk

• 15 ml pure vanilla extract

• 100 g milk chocolate

• 0.5 g table salt

• 60 ml double cream

• Flaky sea salt for sprinkling

How to make Peanut butter fingers with salty milk chocolate glaze

1. Grease an 8-inch (20 cm) square baking pan with softened butter, then line it with parchment paper, leaving some overhang on the sides. Grease the parchment paper again.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, about 3–5 minutes.

4. Add the oil and peanut butter, mixing until fully incorporated, scraping down the bowl with a rubber spatula as needed.

5. Decrease the mixer speed to medium-low and add the egg and egg yolk, one at a time, beating well and scraping the bowl after each addition.

6. Add the vanilla extract and mix to combine.

7. Gradually add the dry ingredients all at once, mixing just until combined.

8. Cover the bowl with cling film and refrigerate for 24–36 hours.

9. Preheat the oven to 180°C (fan 160°C).

10. Press the dough evenly into the bottom of the prepared pan. Bake for 22–27 minutes, until browned and dry to the touch. Let cool in the pan.

11. Freeze the cooled dough for about 10 minutes to help with clean cuts. Alternatively, tightly wrap the pan and freeze for up to a week before bringing it back to room temperature for cutting and glazing.

12. Lift the bar cookie from the pan using the parchment paper overhang. Trim off all four edges, then slice the bar in half horizontally and cut each half into 6 slices, creating 12 fingers.

13. Line a baking tray with parchment paper and set aside. Place the chocolate and salt in a small heatproof bowl.

14. Heat the single cream in a small saucepan over medium heat until just boiling.

15. Pour the hot cream over the chocolate and let it sit for 1 minute. Mix the chocolate and cream together until well combined. If the chocolate is not completely melted, place the bowl over a pan of simmering water and stir until melted.

16. Dip the top of each finger into the glaze, double-dipping for a thicker coat if desired, and place them on the prepared baking tray.

17. Sprinkle flaky sea salt over each finger. Refrigerate until the chocolate sets, about 1 hour.

18. Serve the fingers cold from the fridge or at room temperature. The cookies will keep in an airtight container on the counter or in the refrigerator for up to 3 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.