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Ingredientes
- 8 Tbsp. (1 stick) unsalted butter, softened
- 1 c. firmly packed light brown sugar
- 1/2 c. creamy peanut butter
- 1 lrg egg, at room temperature
- 1 Tbsp. pure vanilla extract
- 1 c. all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 8 ounce white chocolate, coarsely minced and divided into two (4-oz)
- Â Â portions
- 8 ounce semisweet chocolate, coarsely minced and divided into two (4-oz)
- Â Â portions
- 1 c. coarsely minced pecans, toasted and divided into two 1/2 c. portions
Direcciones
- Preheat oven to 325 degrees. Butter baking pan, line it with aluminum foil, and butter the foil.
- Put butter and sugar in a large bowl and blend till smooth using electric mixer on medium speed. Beat in peanut butter till smooth.
- Stir egg and vanilla together in a bowl and add in to peanut butter mix till combined. In a small bowl, whisk together flour, baking soda and salt. Add in to butter mix and combine well. Stir in 1 portion each of white and semisweet chocolates and combine. Add in 1 portion of pecans and mix till combined.
- Spread batter proportionately in prepared pan and bake for 30 to 35 min, or possibly till center is soft but no longer runny. Remove pan from oven and immediately sprinkle remaining white and semisweet chocolates over top. Cover pan with aluminum foil and set aside to let chocolates heat.
- When melted, swirl chocolates together with tip of a sharp knife to make a marble-ized effect. Sprinkle remaining pecans over top. Let bars cold completely in pan on a wire rack. To serve, cut into 2 inch squares and arrange on a serving plate.
- Note: These are great right out of the oven with a scoop of ice cream for dessert. If you are giving them as cookies, you might want to cut the bars smaller, since these are incredibly rich. Also, for neater cookies, chill the pan for a few hrs before cutting into bars.
