Ohio’s cookie is a bar version of The Buckeye State’s buckeye candy: a shortbread base with a creamy peanut butter layer topped with fudgy chocolate.
These bars sound right up my alley. I love peanut butter and chocolate. Reese’s cups are a favorite candy and the combo in ice cream is fantastic. My favorite really quick snack/post-workout refuel/I just want to stop feeling hungry snack is a spoonful of peanut butter (I’ve recently learned that keto folks call this a “fat bomb.” I’m ahead of the times for once!) My body is ready.
For some reason this recipe makes heavy use of the food processor instead of a mixer. I’m not sure why. Maybe the person who created it doesn’t have a stand mixer.
Ugh, scraping peanut butter into a food processor is the worst. There’s no good place to scrape it off, and the middle of the axle was bound to get messy.
Next comes the chocolate layer. First, I was annoyed that the peanut butter layer ingredients didn’t specify room-temperature butter (though it was pretty obvious that it needed to be). And now I curse this imprecision:
The instructions said that if one doesn’t like a 1:1 ratio of peanut butter to chocolate, then halve the chocolate layer ingredients. I’d love an equal ratio but there’s an issue:
Being that my “bag of chocolate chips” was a 1.5 pounder, I eyeballed half of the bag and used 3/4 of a stick of butter instead of 3/4 of a cup.
I feel somewhat weird about it, and maybe I just wasn’t in the mood tonight, but this really didn’t do it for me. Maybe it’s because the layers are uneven (and I really have no idea what I did that they turned out that way). My first thought was, “If I wanted a mouthful of peanut butter, I would have eaten a spoonful of peanut butter.” They’re good, but sometimes you don’t want a Reese’s Big Cup. It didn’t help that the corner pieces seemed to be missing some shortbread. Maybe I’m crazy, but I think mashed up with some vanilla ice cream would do the trick. Or a smaller serving.
Tips and suggestions
- Next time I think maybe I wouldn’t add all the peanut butter filling. I’d try and make sure the layers are even (maybe bake it in an 8×8″ Pyrex so I can see from outside what they look like). Even if they’re thinner bars, I think the ratio would be better.
- I’d also melt the chocolate over a double boiler instead of using the microwave. I swear it makes a difference.
- Make sure to spread the shortbread into the corners and edges more.
- Maybe use the mixer rather than the food processor. I don’t think the food processor did anything the mixer wouldn’t be able to do. And it’s so much easier to scrape a bowl and paddle than trying to scrape blades and under the blades without slicing up my silicone spatula.
- I love dark chocolate, the recipe doesn’t specify and I used the semisweet chips I had on hand, but I believe that when it comes to peanut butter, milk chocolate goes with it better, so I’d use milk chocolate in this.
All photos by Amber Sutton.
Originally published at bakeonthru.wordpress.com.