Chocolate Peanut Crunch Bar Cake

Author/Submitted by:
Servings: 8
Categories: Cakes / Chocolate / Desserts

Directions:
Make the milk chocolate layer: Line an 8-inch square baking pan with plastic wrap, leaving a 2-inch overhang on two sides. Melt the milk chocolate according to the melting instructions in the Chocolate Key. 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: Melt the dark chocolate according to the melting instructions in the Chocolate Key. Transfer the chocolate to a large bowl. Stir in the oil. 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. 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: 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. 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. Arrange 2 bars on each dessert plate.

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