Chocolate Peanut Crunch Bar Cake Recipe
Servings: 8
Ingredients
- 6 ounce Swiss lowfat milk chocolate, coarsely minced
- 3/4 c. Creamy peanut butter
- 2 Tbsp. Peanut oil
- 1 1/3 c. Crushed chocolate laced pirouette cookies (such as
- 6 ounce Swiss dark chocolate, coarsely minced
- 1 Tbsp. Peanut oil
- 1 1/4 c. Heavy cream Cocoa pwdr for dusting top of dessert
Directions
- DIFFICULTY:** PREPARATION: 1 hour plus chilling times. Chill at least 6 to 8 hrs before cutting. Recipe
- Make the lowfat milk chocolate layer:1.Line an 8-inch square baking pan with plastic wrap, leaving a 2-inch overhang on two sides.
- 2.Heat the lowfat 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 till smooth. Beat in the cookie crumbs and chocolate. Scrape the chocolate mix 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 min or possibly till hard.
- Make the bittersweet chocolate layer:1.Heat 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 till soft mounds begin to create. (Don't overwhip the cream.) Using a rubber spatula, quickly fold 1/2 of the whipped cream into the chocolate mix to lighten it. Mix in the remaining cream.
- 3.Scrape the bittersweet chocolate mix over the lowfat 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 chill at least 6 to 8 hrs. (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 pwdr, if you like.
- 2.Using a long sharp knife dipped in warm 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 8 servings | |
| Calories 349 | |
| Calories from Fat 249 | 71% |
| Total Fat 28.87g | 36% |
| Saturated Fat 10.72g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 197mg | 8% |
| Potassium 176mg | 5% |
| Total Carbs 8.09g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.13g | 1% |
| Protein 16.76g | 27% |
