Joe’s Teasers Recipe
Make Joe’s Teasers Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Teasers (cookie bite base)
Fillings & coatings
Finish & garnish
Method
Teasers (cookie bite base)
- 1
- 2
Cream butter and sugar
In a large bowl, beat the unsalted butter (softened) and granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes with a whisk and elbow grease.
- 3
Add egg and vanilla
Beat in the large egg and vanilla extract until fully incorporated and smooth.
- 4
Combine dry ingredients
In a separate bowl whisk together the all-purpose flour, baking powder, and fine sea salt.
- 5
Make dough
Fold the dry ingredients into the butter mixture until just combined and no streaks of flour remain. The dough should be soft but not sticky; if too sticky, add up to 1 tablespoon more flour.
- 6
Press into pan and bake
Press the dough evenly into the prepared pan to form a uniform layer about 1/2 inch thick. Bake for 12–16 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely in pan on a wire rack (about 30–45 minutes).
Fillings & coatings
- 7
Prepare peanut-chocolate filling
While the base cools, warm the milk chocolate chips and sweetened condensed milk together in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth (about 1–1.5 minutes total). Alternatively, melt in a double boiler. Stir in the creamy peanut butter until homogenous and glossy.
- 8
Finish peanut layer
Once the cookie base is cooled, remove it from the pan using the parchment overhang. Spread the warm peanut-chocolate mixture evenly over the cooled base, leaving a slight 1/8-inch margin at the edges. Sprinkle the crushed toasted nuts over the warm filling and gently press them in so they adhere. If using coarse sea salt, sprinkle evenly now.
- 9
Set
Place the pan in the refrigerator for 20–30 minutes to allow the filling to set and firm up enough to cut cleanly.
Finish & garnish
- 10
Cut into teasers
Remove the set slab from the refrigerator and use the parchment to lift it onto a cutting board. Using a sharp knife warmed under hot water and wiped dry between slices, cut into 24 bite-size squares (6x4 grid) or 30 smaller pieces, depending on desired size.
- 11
Prepare drizzle
Melt the dark chocolate and vegetable oil together in 15–20 second microwave bursts, stirring until smooth and pourable. Alternatively, use a double boiler. Put the melted chocolate into a small piping bag or a zip-top bag with a small corner snipped off.
- 12
Decorate and serve
Drizzle the dark chocolate over the cut teasers in a decorative pattern. Optionally garnish a few pieces with extra crushed nuts or a tiny pinch of sea salt. Let the drizzle set at room temperature (~15 minutes) or refrigerate briefly (10 minutes). Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 7 days.