Because I am often wanting to dial down the sweetness of most American baked goods, Espresso powder( Medaglio d'Oro is my fav) is my best friend! Along with a few other new ingredients, I have put it to good use in these ( New Haven Fred's) butterfinger bars. If you were a Butterfinger lover in childhood, I hope you will be reminded of them, but find them even better! Peanut butter binds the best of chewy and crunchy with a deep dark chocolate glaze! They pack a big flavor punch, so I cut them in little petit fours size and serve them as part of a finger dessert buffet.
—LE BEC FIN
~ 100 one inch squares
Medaglio d'Oro Instant Espresso Powder dissolved in 1 teaspoon very hot water
1 1/4 cups
dark brown sugar
white whole wheat flour, sifted after measuring
Lyle's Golden Syrup or light corn syrup
1 1/2 cups
quality peanut butter* crunchy or smooth
~70% dark chocolate, chopped
In This Recipe
In a mixer, with the paddle, cream together sugar , butter, espresso til fluffy. Add flour and S til combined, scraping up the bottom of the mixer bowl.
Lightly pat down this base mixture in a 9 x 13 metal or china baking pan. Bake at 350 degrees 10- 20 minutes til lightly browned. Remove and cool on rack.
In saucepan, heat sugar and syrup til hot enough to melt a butterscotch bit. Add bits, , stir to melt all. Add peanut butter and stir quickly to fully combine. Remove from heat, pour over bowl of cornflakes and thoroughly combine. Pour over pre-baked base. Chill.
While pan is chilling, melt butter, remove from heat, quickly stir in chocolate to melt. While spreading with a metal cake spatula, pour melted chocolate mixture over pan for a thin opaque layer. (You may have some leftover chocolate mix. If so, chill it and roll into truffles, adding liqueur or chopped nuts as desired!) Chill. Cut into 1" squares. (Put in petit fours cups for pretty!)
* Don't use commercial, sweetened peanut butter. Teddy's or Arrowhead work well. Should not be super dry or it won't be oily enough to mix well.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.