Preparation:
Make the cookies;
Preheat the oven to 325 degrees F.
Toast the peanuts on a baking sheet in the preheated oven for 10 to 12 min.
until golden brown. Cool the nuts to room temp. before finely copping in a
food processor fitted with a metal blade. or by hand using a cook's knife.
Heat 1 inch of water in the bottom half of a double boiler overmedium heat.
With the heat on, place 6 ounces semisweet chocolate in the top half of the
double boilr. Use a rubber spatula to stir the chocolate until completely
melted and smooth, about 4 to 6 minutes. Transfer the melted chocolate to a
1 qt bowl and set aside until needed.
Place 1 cup peanut butter, granulated sugar and buttin in the bowl of an
electric mixer fitted with a paddle. Beat on med for 2 m in. until soft. Use
a rubber spatula to scrape down the sides of the bowl. Add the egg and the
vanila extract and beat on high for 3 min. until smooth.Scrape down the
sides of the bowl. Add the melted chocolate and chopped peanuts and mix on
medium until incorporated, about 1 min.
Operate the mixer on low while gradually adding the flour and salt. Once the
dry ingredients have been incorporated about 30 seconds., remove the bowl
from the mixer and using a rubber spatula to finish mixing the ingredients
until thoroughly combined. Transfer the dough to a cutting board.
Divide the dough into 2 equal portions. With both palms roll each portion of
dough on a clean, dry cutting board to form each portion into a cylinder
that is 12 inches long and 1 1/2 inches wide. in diameter. Individually wrap
each portion in plastic wrap and place them in the refrigerator for 3-4
hours. until the dough is firm to the touch.
Remove the dough from the refrigerator and discard plastic wrap. Cut each
piece of dough into 24 individual 1/2 inch thick slices. Divide the slices
onto 4 non sticking baking sheets, 12 evenly spaced slices per sheet. Place
the baking sheets on the top and center racks of the preheated oven and bake
for 16 to 18 min, rotating the sheets from the top to center halfway through
the baking time. Remove the cookies from the oven and cool to room temp. on
the baking sheets about 30 min.
PREPARE THE CREAMY TOPPING:
place 1 1/4 cups peanut butter and the confectioner's sugar in the bowl of
an electric mixer fitted with a paddle. Mix on low speed for 30 seconds. Use
a rubber spatula to scrape down the sides of the bowl, then beat on high for
1 minute. Remove the bowl from the mixer and use a rubber spatula to finish
mixing the ingredients until compmletely smooth. Set the topping as far out
of reach as possible
( as the temptation to sample this treat is to great to risk). whle making
the chocolate drizzle.
Make the Chocolate Drizzle:
heat 1 inch of water in the bottom half of a double boiler over med heat.
with the heat on place 8 ozs. semisweet chocolate in the top half of the
double boiler. Use a rubber spatula to stir the chocolate until completely
melted and smooth, about 4 to 6 minutes. Transfer the melted chocolate to a
1 qt bowl and set aside until needed.
Assemble the Bengals
Place a heaping tsp of creamy topping in the center of each cookie. Use a
small spatula or butter knife to spread the topping evenly over the top of
each cookie.
Arrange the cookies close together on a piece of wax paper or parchment
paper. Use a teaspoon to drizzle thin lines of melted chocolate onto the top
of each cookie. Keep the cookies at room temp. for 25 to 30 min. to firm the
chocolate. Store cookies in a tightly sealed plastic container until ready
to se |
