The best delicious Chocolate Peanut Crunch Bar Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Peanut Crunch Bar Cake recipe today!
Hello my friends, this Chocolate Peanut Crunch Bar Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Peanut Crunch Bar Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Peanut Crunch Bar Cake.
What Makes This Chocolate Peanut Crunch Bar Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Peanut Crunch Bar Cake.
Ready to make this Chocolate Peanut Crunch Bar Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
MILK CHOCOLATE LAYER
6 oz Swiss milk chocolate;
-coarsely chopped
3/4 c Creamy peanut butter
2 tb Peanut oil
1 1/3 c Crushed chocolate laced
-pirouette cookies (such as
-Pepperidge Farm)
BITTERSWEET CHOCOLATE LAYER:
6 oz Swiss dark chocolate;
-coarsely chopped
1 tb Peanut oil
1 1/4 c Heavy cream
DUSTING
Cocoa powder for dusting top
-of dessert
DIFFICULTY: ** PREPARATION: 1 hour plus chilling times. Refrigerate at
least 6 to 8 hours before cutting. Recipe From: Chocolatier Magazine
Make the milk chocolate layer:
1.Line an 8-inch square baking pan with plastic wrap, leaving a 2-inch
overhang on two sides.
2.Melt the milk chocolate according to the melting instructions in the
Chocolate Melting Tips.
3.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:
1.Melt the dark chocolate according to the melting instructions in the
Chocolate Melting Tips. Transfer the chocolate to a large bowl. Stir in the
oil.
2.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 1/2 of the whipped cream into
the chocolate mixture to lighten it. Fold in the remaining cream.
3.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:
1.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.
2.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.
3.Arrange 2 bars on each dessert plate.
Yields
8 Servings
Leave a Reply