BackBlack Widow Bars
Bars
1/4 C. unsalted butter, melted and hot
1/4 C. peanut butter, preferably chunky variety
1 C. dark brown sugar, packed
3 large eggs
2 t. vanilla extract
1 1/3 C. all-purpose flour
1/2 t. baking powder
1 C. semi-sweet chocolate chips, coarsely chopped
Frosting
1/2 C. unsalted butter, melted and hot
1 C. semi-sweet chocolate chips
2 2/3 C. powdered sugar, divided
3/4 C. dark chocolate syrup
1/4 C. plus 1 T. milk
Heat oven to 350 degrees. Very lightly grease bottom of 9-inch round baking pan.
Line bottom with parchment or wax paper.
For the bars: In a heatproof mixing bowl, whisk together melted butter and
peanut butter until smooth. Add brown sugar, eggs and vanilla, whisking until
smooth. Add flour and baking powder. Stir with spoon until moistened. Stir in 1
chopped chocolate chips and scrape bowl well.
Spoon into prepared pan and bake for 25-30 minutes just until tester inserted in
center comes out clean. Cool 15 minutes in pan. Run knife around pan edge to
loosen. Turn onto cake plate and remove paper. Cool 30 minutes before frosting.
For the frosting: In a 4-cup Pyrex measure or heatproof bowl, combine hot melted
butter with semi-sweet chips. Stir continuously until chocolate melts and
mixture is smooth. Add 1 cup powdered sugar and 1/4 cup of the chocolate syrup.
Stir until combined. Mixture will thicken and become stiff. Add remaining 1 cup
powdered sugar, 1/4 cup milk and 1/4 cup chocolate syrup. Stir until smooth.
Allow frosting to stand 2 minutes. Add remaining 1/4 cup chocolate syrup,
adjusting if too stiff. Frosting should appear smooth and satiny. Frost top and
sides of cake. Set aside.
For the web decoration: In a small bowl, combine 2/3 cup powdered sugar and 1
tablespoon milk. Stir until smooth, adding milk until a slightly runny glaze
forms. Spoon into a small decorating bag fitted with a round writing tip.
Alternatively, pour glaze into a small plastic bag and snip off the corner to
create a tip.
Work quickly; do not allow fudge frosting to dry. Starting in the center of
cake, using white glaze, pipe circles on top about 1/2 inch apart. Using cake
tester or toothpick, lightly drag lines through the frosting, from outer edges
of cake to center, about 1 inch apart. Decorate with spiders and cut into small
wedges. Store at room temperature.
Serves 20.
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