Peanut Butter Crunch Brownies (Michelle S)

 Peanut Butter Filling

1 1/2 cups creamy peanut butter

1/2 cup confectioners sugar

4 Tbsp unsalted butter, at room temperature

1/2 tsp pure vanilla extract

pinch salt

Chocolate Ganache

10 oz semisweet or bittersweet chocolate, finely chopped

1 cup heavy cream

1 recipe My Favorite Brownies or Cakey Brownies, Baked and Cooled

1/2 cup cocao nibs

For the Filling: In a medium bowl, combine the peanut butter, sugar, butter, vanilla, and salt. and stir until completely smooth.

For the Ganache: Place the chocolate in a small bowl. Heat the heavy cream in a small saucepan until it is simmering and just about to boil. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. remove the plastic and whisk until completely smooth. Let cool to room temperature.

To Assemble: When the brownies have cooled, place the peanut butter filling on top and use an offset spatula to smooth the peanut butter. Sprinkle the cacao nibs evenly over the peanut utter. Chill in the freezer for 15 minutes. Remove the pan from freezer, and pour the room temperature ganache over the top of the peanut butter. Use an offset spatula to carefully smooth it over the top of the bars. Let the bars sit until the chocolate is set. Carefully remove the bars from the pan (you may need to run a knife around the edges to loosen them a bit) and move to a countertop. Cut the brownies into pieces. Store in an airtight container in the refrigerator up to 3 days.