Chocolate peanut crunch bar cake

8 servings

Ingredients

Quantity Ingredient
6 ounces SWISS MILK CHOCOLATE, COARSELY CHOPPED
¾ cup CREAMY PEANUT BUTTER
2 tablespoons PEANUT OIL
6 ounces SWISS DARK CHOCOLATE, COARSELY CHOPPED
1 tablespoon PEANUT OIL
1⅓ cup CRUSHED CHOCOLATE LACED PIROUETTE COOKIES (SUCH AS PEPPERIDGE FARM)
1¼ cup HEAVY CREAM
COCOA POWDER TO DUST TOP

Directions

MILK CHOCOLATE LAYER

BITTERSWEET CHOCOLATE LAYER

Make the milk chocolate layer:

Line an 8-inch square baking pan with plastic wrap, leaving a 2-inch

overhang on two sides.

Melt the milk chocolate according to the melting instructions in the

Chocolate Key.

In a medium bowl, using a hand-held electric mixer, beat the peanut

butter and oil on medium speed until smooth. Beat in the cookie crumbs

and chocolate. Scrape the chocolate mixture into the prepared pan.

Spread with a rubber spatula in an even layer. Tap the pan on the counter to remove any air bubbles. Cover the pan with plastic wrap and

freeze 20 minutes or until firm.

Make the bittersweet chocolate layer: Melt the dark chocolate according to the melting instructions in the

Chocolate Key. Transfer the chocolate to a large bowl. Stir in the oil.

In a chilled large bowl, using a hand-held electric mixer, beat the

cream on high speed just until soft mounds begin to form. (Do not overwhip the cream.) Using a rubber spatula, quickly fold ½ of the

whipped cream into the chocolate mixture to lighten it. Fold in the

remaining cream.

Scrape the bittersweet chocolate mixture over the milk chocolate layer.

Spread in an even layer. Tap the pan on the counter to remove any air

bubbles. Cover the pan with plastic wrap and refrigerate at least 6 to 8

hours. (The cake may be prepared 2 days in advance.) Unmold the cake:

Using the plastic wrap as handles, lift the cake from the pan.

Slide the

cake off the plastic wrap onto a cutting board. Dust the top of the cake

with cocoa powder, if desired.

Using a long sharp knife dipped in hot water and wiped dry, cut the cake

into 1-inch strips. Cut each strip in half to make eight 4-by-1-inch

bars. Allow the bars to stand at room temperature before serving.

Arrange 2 bars on each dessert plate.

Submitted By CHARLENE DEERING On 03-13-95

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