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Chocolate Peanut Crunch Bar Cake




Source of Recipe


Internet


List of Ingredients




Milk Chocolate Layer

7 oz milk chocolate, coarsely chopped
6 oz smooth peanut butter
2 Tbsp. vegetable oil
1-1/4 cups Gauffette cookies, or any cookie,crushed

Bittersweet Chocolate Layer

5 oz bittersweet chocolate
1-1/4 cups heavy cream
cocoa powder


Recipe



For milk chocolate layer, line 8 inch pan with plastic wrap, overhang it

Melt chocolate. Beat the peanut butter and oil. Mix in the milk chocolate and cookies.

Pour in pan, cover with plastic wrap and put in refrigerator for 2 hours.

For bitter chocolate, melt chocolate, cool to tepid.

Meanwhile whipped the cream to soft peaks. Quickly fold in 1/2 of whipped cream into the chocolate mixture, then fold in the rest of the whipped cream. Pour over the chilled milk chocolate layer. Cover with plastic wrap, place in refrigerator overnight.

To serve, remove from refrigerator one hour before serving, and cut into slices. Pour cocoa powder on top