Peanut Butter Blondies! No Bake Truffles! This PB Choco Board has it all! Easy Beginner Recipes!

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💌 Dear Peanut Butter, whether you’re covered in chocolate, added to batter, mixed into frosting or eaten straight out of the jar (...umm not that I would ever do that…). Today, on National Peanut Butter Day, we’ve created this Chocolate Peanut Butter Cakecuterie Board in your honor - a taste of how we celebrate you in all of your nutty, creamy goodness every day of the year. From Billionaire Bars to Peanut Butter truffles, I wanted to treat you for everything that you do. Crunchy or smooth, you always manage to make everything better. Love, Yo 🥜
RECIPE - Yo's Billionaire Bars!

Yo's PB Blondies
1/2 cup salted butter, room temperature
2/3 cup smooth peanut butter
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1 cup all-purpose flour
1 cup roasted peanuts

Preheat oven to 350F and line an 8x8 square pan with parchment paper. Set aside.
Fill a saucepan halfway with water and set it over medium heat.
Place the butter in the heatproof bowl and set it on top of the saucepan to melt. Once the butter has melted, add the peanut butter.
Remove the bowl from the heat and whisk the mixture until combined. Add both sugars and continue to whisk.
Add the egg and vanilla and whisk until combined.
Using a rubber spatula, fold in the flour, followed by the roasted peanuts.
Divide the batter evenly between the two prepared pans.
Bake for 20 minutes or until blondies are golden at the edges. Remove from the oven and allow to cool completely.

Caramel:
1 x 14 oz can sweetened condensed milk
1/2 cup unsalted butter, cut into Tbsp size pieces
1 cup light brown sugar, packed
1/3 cup light or dark corn syrup
1 tsp vanilla extract
1/2 tsp salt

Combine the sweetened condensed milk, butter, brown sugar, corn syrup, vanilla and salt in a medium sized heavy bottom pot and place over medium heat. Whisk until melted and combined, continuing to whisk until the caramel bubbles and becomes a dark, rich color.
Once it reaches 225F, pour into a heat safe bowl and let it cool slightly.

Chocolate Ganache
1 1/2 cups of semi-sweet chocolate chips
1/3 cup heavy cream

Combine the chocolate chips and cream in a heat safe bowl, and place over a pot of simmering water. Make sure the water does not touch the bottom of the bowl!
Allow the chocolate to melt into the cream for 5-10 minutes, then use a rubber spatula to combine until it turns in a smooth, glossy consistency. Set aside.

Assembly:
Once your peanut butter blondie base has cooled completely, pour the warm caramel over the surface. Use an offset spatula to smooth the surface, making sure to reach every corner of the pan. Place into the fridge for 10-15 minutes to let the caramel set slightly.
Once the caramel is slightly set, carefully pour over the chocolate ganache. Use a clean offset spatula to spread the chocolate over the surface of the caramel. Sprinkle with sea salt, and place in the fridge to set for at least 2 hours.
To serve, dip a large chef's knife into hot water and cut into squares. Make sure to wipe your knife in between each cut for a clean cut!

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