Thai · Dessert
Palm Sugar Peanut Bars
A Thai-leaned fudgy brownie bar built on dark palm sugar sweetness and roasted peanut richness, swirled with coconut milk and studded with chopped nuts for crunch against a dense, chewy crumb.
$1
12 minsPrep
19 minsCook
61 minsTotal
EasyLevel
Nutrition per serving
354Calories
8.3gProtein
23.7gFat
29.4gCarbs
15.4gSugar
1.9gFiber
399mgSodium
71mgChol
10.1gSat Fat
257mgPotassium
48mgCalcium
2mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a 10x10cm (4x4 inch) tin with baking paper, leaving an overhang on two sides.
2
Melt the 28g butter and whisk in the 22g brown sugar and 8g molasses until glossy, then cool for 2 minutes.
3
Whisk in the 22g beaten egg and 2g vanilla extract until smooth and slightly thickened.
4
Stir in the 18g peanut butter and 10g coconut milk until fully combined and uniform.
5
Sift the 30g flour, 1g baking powder and 1g salt over the wet mixture and fold gently just until no streaks remain.
6
Fold in the 16g chopped roasted peanuts, then scrape the batter into the prepared tin and level the top with a spatula.
7
Bake for 18-20 minutes until the edges are set and a toothpick from the centre comes out with a few moist crumbs.
8
Cool the bars in the tin on a wire rack for 15 minutes, then scatter the 6g reserved chopped peanuts over the warm surface, pressing lightly to adhere.
9
Lift out using the paper overhang, cool completely for a further 15 minutes, then cut into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted butter
- 0.8 oz22g brown sugar
- 1/21/2 eggs, beaten (22g)
- 0.1 oz2g vanilla extract
- 1.1 oz30g sifted all purpose flour
- 0 oz1g baking powder
- 0 oz1g salt
- 0.6 oz18g smooth, stirred into batter peanut butter
- 0.6 oz16g roasted and roughly chopped peanut
- 0.4 oz10g coconut milk
- 0.3 oz8g stands in for dark palm sugar syrup molasses
- 0.2 oz6g chopped, scattered on top peanut
