Note: This recipe originally appeared in the June 15, 2018, issue of Wine Spectator, "Sonoma Wine Country."
How to Make Chocolate Bars
• 2 cups bittersweet chocolate chips
• 1/2 cup roasted peanuts
• 1 slice white bread
• 1/2 cup sugar
• 1/4 cup cream
• 2 tablespoons chilled butter, cut into small cubes
Note: For this recipe, you'll need rectangular silicone molds.
1. Preheat the oven to 350° F. Trim the crust from the bread and, using a very sharp knife, cut to fit molds. Transfer to a sheet pan and bake for 6 minutes, until lightly toasted, flipping halfway through.
2. In a double boiler or a bowl set over a pan of simmering water, melt the chocolate, stirring, until smooth. Pour a bit of chocolate into each mold. Tip mold and, using a dry, very clean brush, paint chocolate up sides.
3. Heat the sugar over medium in a heavy-bottomed pan. Watch it closely; caramel goes pretty quickly from looking like nothing is happening to being burnt and acrid. Do not touch it until it begins to liquefy and color. Then, whisk gently to ensure even cooking. Once it is dark amber and smells like brown sugar, add the butter and whisk constantly. When the butter is thoroughly incorporated, remove from heat and add the cream. The mixture may splutter and foam; take care not to burn yourself. Whisk until smooth. Let cool.
4. Place a piece of bread in each mold, then cover with a dollop of cooled caramel. Scatter peanuts over. Ideally, your filling will be an eighth to a quarter inch shy of the top. Fill the remaining space with chocolate, then scrape a flat-edged implement across the top to smooth. Let bars harden, either on the counter for about 1 hour or double-wrapped in the refrigerator for about a half hour. When firm, pop bars out of mold and serve. Makes six 2.5-ounce bars.
