CHOCOLATE PEANUT BUTTER CRUNCH BAR (Cactus Club Cafe)

By jarren

Ingredients

• Crunchy Base:
• 1 cup milk-chocolate chips
• 3/4 cup peanut butter
• 1 cup cornflakes
• Dark Chocolate Mousse:
• 1 cup dark-chocolate chips
• 2 cups whipping cream
• Milk Chocolate Caramel Glaze:
• 1/2 cup store-bought caramel sauce
• 1/4 cup milk-chocolate chips
• 1 tbsp chopped roasted and salted peanuts

Details

Servings 8

Preparation

Step 1

Lightly grease a loaf pan and line with parchment paper.

For the base, melt chocolate chips slowly over a double boiler. Stir peanut butter into melted chocolate, then fold in cornflakes. Press into loaf pan.

For mousse, while melting chocolate chips, whip cream into soft peaks. Fold 1/3 of whipped cream into melted chocolate. Add another 1/3 and emulsify mousse, then stir in the final 1/3 (it will be liquidy). Pour over base. Set pan in freezer for 2 hours to firm up.

For glaze, heat caramel sauce on low heat in a saucepan. When hot and liquid, remove from heat and stir in chocolate chips until they melt, then add peanuts. Pour glaze over frozen mousse. Using a small spatula, spread glaze over surface.

Refrigerate until ready to serve. Cut into 8 bars and serve with vanilla cream and remaining caramel sauce.