Doing it with Jensen: Ridiculous Chocolate Peanut Butter Phyllo Bar1

by Jensen

I tried to recreate these amazingly delicious mozzarella phyllo dough stick things from my favorite restaurant at a town I used to live in, and I failed miserably. Deciding I needed to try something different with my second roll of phyllo (fillo, whatever), I figured you can’t really fuck anything up when butter, chocolate, and peanut butter are involved. So I made up this baklava type concoction that would surely piss off any old Russian grandma. It’s super easy to make, you just have to be delicate with the dough. And it might be a little bit tedious.

What You’ll Need

• About 3 sticks (1 1/2 cups) salted butter
• 1 cup peanut butter (I used the kind with honey)
• 1 cup semi-sweet chocolate chips
• 1 roll of phyllo dough (it’s in the freezer section of most grocery stores)
• 4 tablespoons of sugar
• 1 tablespoon of cocoa powder
• A rectangular pan

Phyllo dough is basically paper thin, almost flavorless pastry dough. Since it’s so thin, it is very delicate and dries out easily. You need to work fast. Not OMGINEEDTOHURRYORITISRUINED fast, just don’t stop to smoke a bowl or something while the dough is sitting out. So step one, unroll the dough and lay it out on a clean surface. And preheat your oven to 350.

You need three bowls to fill with the various ingredients. Bowl one: 1 cup peanut butter and about two tablespoons of butter, microwaved until melted. Bowl two: 1 cup of semi-sweet chocolate chips, microwaved until melted. Bowl three: three sticks of butter, minus the two tablespoons you added to the peanut butter, microwaved until melted. Nom!

You’re going to begin layering the ingredients into a bar, inside of the pan. There is no easy way to write out the order I used, so I just wrote it up in a very obnoxious and tedious fashion. Try to spread the ingredients out as evenly as you can, but keep in mind you have to be delicate or you’ll rip the dough. Ripping the dough isn’t the end of the world or anything, but it’s best to try to avoid it! The layers that say “butter” are just enough butter to get the dough wet; about 1 tablespoon. I found it easiest to spread the butter with my finger or the back side of a spoon.

So, the order is: butter, dough, butter, dough, butter, dough, peanut butter (half of the peanut butter mixture), dough, butter, dough, butter, dough, chocolate (all of the chocolate), dough, butter, dough, butter, dough, butter, dough, peanut butter (the remaining peanut butter), dough, butter, dough, sugar butter (this is just butter with two tablespoons of sugar sprinkled over it). Then alternate dough and butter until the entire roll of dough is gone. Top with a little bit of butter, two tablespoons of sugar, and one tablespoon of cocoa powder. That last part is optional, but it makes the bars pretty ;]. So if you don’t want to buy cocoa powder, don’t trip potato chip.

Bake it for about twenty minutes, then rotate the pan and bake it for another twenty minutes. It should be light golden brown when you take it out of the oven.

Let it COMPLTELY cool (actually, just keep it in the refrigerator like I did) and then cut it into two inch squares. They are super rich and delicious and amazing and heavy, but I wouldn’t recommend cutting them any larger than that.

And that, my friends, is how I gain five pounds.

See you guys soon! Sorry I suck at blogging on a regular basis.

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