Ever have one of those days where you’re so eager to start on a project or you’re feeling really inspired and passionate about something, and you get yourself to work….And it all falls flat? No matter what you try, nothing seems to turn out how you envision it? I had that happen to me Sunday. I had all sorts of plans for baking/cooking projects, and what I was going to accomplish and get photographed. Of the three dishes I attempted, only one turned out well-enough–These Honey Maple Peanut Bars.
The kicker? The bottom crust contains just enough honey for me to be able to actually taste it, which means I don’t even like them!
I promise, it’s due to me being a weirdo, and not liking honey, not because the bars are bad. Jay and the bambino both inhaled them, so I know they’re good. Plus, they both enjoy honey (the bambino’s favorite breakfast is plain yogurt drizzled with honey–Something he’s been eating since he was a tiny tot), and they’re both pretty honest with their feedback. It was just kind of the icing on the crap cake that was my Sunday.
But that doesn’t mean you shouldn’t make them. They ARE good…The peanuts and chocolate together are delicious.
I could just do without the crust is all. But that’s just me.
Preheat the oven to 350 degrees F. Liberally spray a 9 x 9-inch baking dish with cooking spray.
Combine the gingersnap crumbs with the canola oil and honey. Press into the bottom of the baking dish. Bake for 10 minutes, then allow to cool while you prepare the filling.
Increase the oven temp to 375 degrees. In a medium saucepan, bring the maple syrup, brown sugar and salt to a boil over medium heat. Stir until the sugar dissolves. Boil for 2 minutes without stirring. Add the butter and heavy cream, stir, and boil for 1 more minute. Remove from heat and add the peanuts.
Spread the mixture evenly over the gingersnap crust, and bake for 15 minutes. Cool completely before drizzling with the chocolate.
Make the drizzle by melting the semi-sweet chips either over a double-boiler or in the microwave. Drizzle over the cooled bars either with a fork or placing the melted chocolate in a zip-lock back, cutting off a corner, and piping it on. Allow the drizzle to set up before cutting into 16 bars.
In hindsight, what I should’ve tried was using more maple syrup in binding the crust. However, it’s so much thinner than honey, so I didn’t think it would work. And I thought there was enough other stuff in there that it would mask the honey flavor. No such luck. But again, if you’re not a wacko like me and don’t mind it, you’ll like these bars.