CHOCOLATE PEANUT BUTTER CANNA-CHEESECAKE BARS
Recipe Info
Yield: 16 bars
Prep time: 30 minutes
Bake time: 45 minutes
Difficulty: Intermediate
Infusion element: Decarboxylated cannabis flower or concentrate infused into butter
Terpene Pairing
Caryophyllene and Humulene. The spicy, peppery notes of Caryophyllene pair perfectly with the deep richness of dark chocolate and roasted peanuts, while the woody undertones of Humulene ground the sweetness of the cheesecake base.
Dosage Information
Estimated dosage depends on the potency of your starting material. If using a flower with 20% THC, 1 gram contains 200mg. When infused into 1/2 cup of butter, and using 1/4 cup for this recipe, the entire batch contains 100mg. Each bar will contain approximately 6.25mg of THC. Adjust according to your tolerance.
Ingredients List
Crust:
2 cups chocolate graham cracker crumbs
1/4 cup unsalted canna-butter, melted
2 tablespoons granulated sugar
Cheesecake Filling:
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
Chocolate Ganache Topping:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Roasted crushed peanuts for garnish
Decarboxylation Instructions
Preheat your oven to 240 degrees Fahrenheit. Break your cannabis flower into small, uniform pieces and spread them in a single layer on a parchment-lined baking sheet. Cover tightly with aluminum foil to preserve terpenes. Bake for 30 to 40 minutes. Remove from the oven and let cool completely while covered.
Infusion Instructions
In a double boiler over low heat, combine 1/2 cup unsalted butter with your decarboxylated cannabis. Maintain a temperature between 160 and 180 degrees Fahrenheit. Simmer for 2 to 3 hours, ensuring the water level in the bottom pot remains consistent. Strain through a fine-mesh sieve lined with cheesecloth. Do not squeeze the cheesecloth to avoid excess chlorophyll. Allow to solidify before use.
Preparation Instructions
* Preheat oven to 325 degrees Fahrenheit and grease an 8x8 inch square baking pan or line with parchment paper.
* In a medium bowl, combine chocolate graham cracker crumbs, sugar, and melted canna-butter. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.
* In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
* Add the peanut butter, sour cream, and vanilla extract, mixing until well combined.
* Add eggs one at a time, beating on low speed just until incorporated. Do not overmix to avoid air bubbles.
* Pour the cheesecake filling over the cooled crust and smooth the top.
* Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight jiggle.
* Allow the bars to cool at room temperature for one hour, then refrigerate for at least 4 hours or overnight.
* For the ganache, heat heavy cream until simmering and pour over chocolate chips. Let sit for 5 minutes, then stir until smooth.
* Spread the ganache over the chilled cheesecake and sprinkle with crushed peanuts. Cut into 16 squares.
Chef Tips
For the cleanest cuts, use a warm knife dipped in hot water and wiped dry between every slice. Ensure the cream cheese is completely at room temperature before mixing to avoid any lumps in the batter.
Consume Responsibly.
Start Low, Go Slow.