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BAKED GOODS

Peanut Butter & Chocolate Bars From Jessica Seinfeld

We let the date syrup do the sweetening here.

Photo by Mark Weinberg

INGREDIENTS

Makes 16 bars
 
Nonstick vegetable oil cooking spray
 
CRUST
  1. 1 recipe Gluten-Free Shortbread Dough (recipe below)
 
FILLING
½ cup (128 grams) smooth peanut butter
 
¼ cup (60 millliters) date syrup
 
½ teaspoon kosher salt
 
TOPPING
⅔ cup (115 grams) dark chocolate chips (vegan, if desired)
 
  1. 2 teaspoons coconut oil

 

 

METHOD

Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Spray an 8-inch square metal baking pan with cooking spray. Line the bottom and up all four sides with parchment paper, leaving 1-inch overhangs.

For the crust: Firmly press the Shortbread Dough evenly over the bottom of the prepared pan. Refrigerate for 30 minutes.
Bake the crust for 22 to 25 minutes, until set and light golden brown. Place the pan on a wire cooling rack and let cool for 10 minutes.

For the filling: In a small bowl, stir together the peanut butter, date syrup, and salt. Spread evenly over the warm crust, then let cool completely.

For the topping: In a small microwave-safe glass bowl, combine the chocolate chips and coconut oil. Melt in 10-second intervals, stirring each time, until melted and smooth, being careful not to overheat the chocolate. Or melt in a heat-proof glass bowl set over a pan of simmering water (don't let the bowl touch the water). Spread evenly over the filling. Refrigerate for about 15 minutes, or until the chocolate is set.

Grab the edges of the parchment and lift the square onto a cutting board. Slice into squares or bars. Keep stored in an airtight container in a cool place or in the refrigerator for up to 1 week.

Gluten-Free Shortbread Dough

INGREDIENTS

Makes one 9-inch round pan or 8-inch square pan or 28 1½-inch cookies
 
1 cup (148 grams) gluten-free baking flour, spooned and leveled
  1.  
  2. 2 tablespoons unsweetened shredded coconut
  3.  
½ teaspoon kosher salt
 
½ teaspoon anise seeds (optional)
 
  1. 1 stick (8 tablespoons; 4 ounces; 113 grams) cold unsalted butter or vegan butter, cut into small pieces
  2.  
  3. 2 tablespoons pure maple syrup
 

 

METHOD

In a food processor, combine the flour, coconut, salt, and anise seeds (if using) and pulse a few times to combine. Add the butter and pulse several times until crumbly. Add the maple syrup and let the processor run for about 15 seconds, until large moist crumbs form.

Use the dough as directed in the Peanut Butter and Chocolate Bars recipe above.

The dough can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.

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