Food Friday: Sticky-Fingers Bars
Before you look at the recipe, let me first say that these are worth every single step and minute. The recipe is from Ezra Pound Cake and you can find it here. I actually use a 2-day process as chilling them overnight before cutting them up seems to work best for me. Because of that, you won’t get a picture (yet) of the cut up, finished product.
The first step is to line a pan with tin foil. You will use this later to lift the bars out of the pan. Then you prep and bake the crust.
While the crust is baking, you can prep the candy and the filling. Once the crust is out of the oven and cooled for 10 minutes, you layer on the candy bars and cover it all with the filling. Back in the oven it goes for about 30 minutes. DON’T be a hostage to the time. If the filling is still wiggly, cook it some more. It shouldn’t move when it comes out.
Once the filling is nice and set, cool the pan for 20-30 minutes. Then you smear on the peanut butter, sprinkle the peanuts and drizzle the chocolate. Into the fridge it goes. For me, overnight just works best. But they should chill for at least an hour. Then you use the tin foil to lift the bars out of the pan and use a heavy knife to cut them into squares.
Again, these are worth every second it takes from the start to the finished product. I prefer to keep them in the fridge. As per the recipe, I may even try to freeze half of them so they don’t go to waste.