Recipe by Cook4_6
I made these for a company bake-off and won first prize. This is time consuming, but is one of the most fabulous chocolate desserts I have ever made! It can be made with or without the ganache topping, but I strongly suggest that you make it totally awesome by adding the ganche! Don't eat too many -- they are rich!
Top Review by mersaydees
5 stars for living up to the "decadent" and "rich" warning! Lol! These are so much work that I personally would probably not make them again -- I also made the ganache -- and without it, I'm not sure these would be 5 stars. For anyone into rich and decadent, has the time, and with the ganache presentation, this is your recipe and I encourage you to try it. I honestly need to get better at reading recipes before I make them because I thought these were cooked! They aren't! That's why Cooks4_6 makes the point about "pasteurized" eggs, which I noticed but completely 'spaced' on until I realized I would not be cooking these delightful bars! Fortunately, I purchase extremely high quality eggs anyway and have never experienced salmonella poisoning. Thanks Cooks4_6 for a holiday treat that my co-workers thoroughly enjoyed at our holiday party! Made for Bargain Basement tag game.
- 1 1⁄2 cups milk chocolate chips
- 1 cup peanut butter, creamy
- 5 cups corn flakes, crushed lightly
- 3⁄4 cup butter
- 2 3⁄4 cups confectioners' sugar
- 1⁄4 cup cocoa powder
- 5 ounces semisweet chocolate (I used Baker's 1 oz. squares)
- 4 egg yolks (pasteurized if available)
- 2 cups heavy cream
- 2 tablespoons sugar
- 2 cups heavy cream
- 2 1⁄2 cups semisweet chocolate
Directions See How It's Made
- To make crust:.
- Line a 9 x 13" cake pan with parchment paper.
- Melt milk chocolate in a double boiler.
- Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
- Spread mixture evenly into prepared pan and cool in refrigerator.
- To make Mousse:.
- Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
- Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate.
- Continue mixing and add egg yolks, one at a time, beating well after each addition.
- Fold in heavy cream that has been beaten to firm peak.
- Mix well to incorporate, leaving no white streaks in the chocolate.
- Spread mousse over crust.
- Chill about 2 hours, until set. Cut into desired size bars with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars).
- Place bars on a cooling rack that has been placed over a clean baking sheet. (Bars may be completed at this time or coated with ganache).
- If bars are soft, place rack in freezer until ganache is ready.
- To make ganache:.
- Melt chocolate in double boiler.
- Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat(be careful not to scorch the cream).
- Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
- Strain mixture to remove any pieces of unmelted chocolate.
- Let cool for about 1 hour.
- Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
- The bars should be stored in the refrigerator.