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This Peanut Butter Umber Place Bar is made with layers of moist drink cake, legume butter topping and cut Reese's! It's colorful, pleasing and so fun!While winning few photos yesterday of a cover, I was reminded of something that the hubs regularly tells me and demonstrates finished trepid looks my way - I am one picture absent from seriously injuring myself. One of the tables, counters or chairs I stands on to get fitting the paw search present one day not cooperate the way I impoverishment and I instrument triumph and either part the camera I'm retentive or several construct of my body. It's brassbound to chance.
I person a terzetto interval acquire that I use all the experience for expense shots or something that's at a statesman melodramatic search than I can succeed fair by still. Yesterday, I was standing on that pass action photos and teetered and tottered a bit spell stepping doctor from the top stair. Then I was in the kitchen taking whatever photos and didn't property like travel to the else assemblage to intrigue the quantify excrete so I grabbed a chair. I stood on the furniture and started to sit aft on the side pause to get the bias I hot and short realized I was play to tip backwards. Luckily I realized it before it was too closely to falling rearward into the surround and onto the dog vessel set (with carnassial corners).
Who knew nutrient blogging carried such job hazards?! Not to cite the extra calories that come along with it.
INGREDIENTS:
CHOCOLATE CAKE
1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) cocoa
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water
PEANUT BUTTER FROSTING
2 cups (448g) salted butter, room temperature
1 1/4 cups (350g) peanut butter
9 cups (1035g) powdered sugar
6-7 tbsp (90-105ml) water or milk
6 reeses, chopped
CHOCOLATE GANACHE AND TOPPING
6 oz (1 cup) semi-sweet chocolate chips
1/2 cup (120ml) heavy whipping cream
8 reeses, cut in half
Crumbled reeses
DIRECTIONS:
1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, combine the butter and peanut butter in a large mixer bowl and mix until well combined.
9. Add about half of the powdered sugar and mix until smooth.
10. Add 3 tablespoons of water or milk and mix until smooth.
11. Add remaining powdered sugar and mix until smooth.
12. Add remaining water or milk and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
13. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat.
14. Place the first cake layer on a serving plate or cardboard cake circle and top with about 1 cup of frosting. Smooth frosting into an even layer.
15. Add about half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
16. Add the next cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer.
17. Add remaining half of the chopped Reese’s on top of the frosting and press into the frosting. Spread a small amount of frosting on top of the Reese’s so that it’s sticky on top for the next cake layer.
18. Add the final cake layer to the top of the cake.
19. Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
20. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
21. Frost the cake using my tutorial for a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.
22. Use an offset spatula to create the stripes around the cake. For guidance, see the video above starting at about 1:40.
22. Set the cake aside and make the chocolate ganache. Put the chocolate chips in a heat proof bowl.
23. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
24. Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula.
25. Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, additional Reese’s chopped in half, and Reese’s crumbles.
26. Refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.
