February 4, 2015 by Kenmore

This decadent Truffle Bar was inspired by my favorite flavors that go so well with chocolate. I put them all together and came up with a chewy butterscotch, peanut butter & oat cookie base, covered with sweet dark cherries and a silky double-chocolate, peanut butter truffle layer laced with cherry syrup and topped with chopped Pecans. Decadent and De-Lish!


preparation time
15 mins

cook time




0.75 cup brown sugar

10 tablespoons unsalted butter divided use

0.25 cup light corn syrup

0.25 cup creamy peanut butter

2 tablespoons butterscotch Schnapps

0.5 teaspoons mexican vanilla

1.75 cup quick oats

15 ounces can pitted dark sweet cherries in heavy syrup drained, reserve liquid

6 ounces semi-sweet chocolate chips

6 ounces peanut butter & milk chocolate morsels

2 tablespoons reserved cherry syrup

2 tablespoons heavy cream

0.5 cup pecans rough chopped


Step 1

Preheat the oven to 375 F. To make the crust, mix the brown sugar, 8 tablespoons (1/2 cup) butter and corn syrup together in a saucepan and heat on medium. Stir until butter has melted and sugar dissolves, about 3 minutes. Remove and stir in the peanut butter, Schnapps and vanilla and then mix in the oats. Pour oat mixture into a 9" x 9" baking pan lined with parchment paper. Bake for 20 minutes, remove and cool for 10 minutes.

Step 2

Meanwhile, bring water to a simmer in bottom pan of a double boiler and melt the chocolates with remaining 2 tablespoons butter. Remove from heat and stir-in the syrup and cream. Chop the cherries and spread over the crust, then pour the chocolate mixture evenly over the cherries. Top with pecans and cool for 30 minutes, then cover and chill for a minimum of 2 hours.

Step 3

Bring to room temperature and cut into 32 pieces before serving.


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