Chocolate Peanut Crunch Bar Cake

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Servings: 8 Difficulty: Advanced
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A rich, no-bake two-layer chocolate cake with a crunchy peanut butter base and a light bittersweet mousse top.
Chocolate Peanut Crunch Bar Cake recipe image
Chocolate Peanut Crunch Bar Cake recipe image
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Chocolate Peanut Crunch Bar Cake

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 802.5

Description

This Chocolate Peanut Crunch Bar Cake is the ultimate indulgent dessert for chocolate lovers. It features a dense, flavorful base made with Swiss milk chocolate, creamy peanut butter, and crushed chocolate-laced cookies for a satisfying crunch. The top layer is a lighter, airy bittersweet chocolate mousse made with whipped heavy cream, providing a perfect textural contrast. This no-bake treat is easy to assemble and can be made ahead of time, making it ideal for parties, holidays, or when you need a show-stopping dessert with minimal effort. The combination of sweet milk chocolate and rich dark chocolate creates a sophisticated flavor profile that is both nostalgic and elegant. Serve chilled for the best texture and a luxurious melt-in-your-mouth experience.

Ingredients

Directions

  1. Line an 8-inch square baking pan with plastic wrap, leaving a 2-inch overhang on two sides to use as handles later.
  2. Melt the 6 oz Swiss milk chocolate according to package instructions.
  3. In a medium bowl, combine the melted milk chocolate, 3/4 cup creamy peanut butter, and 2 tablespoons peanut oil. Beat on medium speed until smooth and well combined.
  4. Stir in 1 1/3 cups of crushed chocolate-laced cookies (such as Pirouette) and any remaining bittersweet chocolate chunks if desired for extra crunch.
  5. Scrape the chocolate-peanut mixture into the prepared pan. Spread it into an even layer using a rubber spatula.
  6. Tap the pan firmly on the counter to remove any air bubbles and settle the mixture.
  7. Cover the pan with plastic wrap and freeze for 20 minutes, or until the layer is firm.
  8. Meanwhile, melt 6 oz Swiss dark chocolate according to package instructions. Allow it to cool slightly.
  9. In a chilled large bowl, beat 1 1/4 cups heavy cream using a hand-held electric mixer on high speed just until soft mounds begin to form. Do not overwhip.
  10. Using a rubber spatula, quickly fold half of the whipped cream into the melted dark chocolate mixture to lighten it.
  11. Gently fold in the remaining whipped cream until no white streaks remain.
  12. Scrape the bittersweet chocolate mousse over the frozen milk chocolate layer in the pan. Spread it into an even layer.
  13. Tap the pan on the counter again to remove air bubbles.
  14. Cover with plastic wrap and freeze for at least 4 hours, or up to 2 days, until firm.
  15. To unmold, lift the cake from the pan using the plastic wrap handles. Slide the cake off the plastic wrap onto a cutting board.
  16. Dust the top of the cake with cocoa powder, if desired.
  17. Using a long sharp knife dipped in hot water and wiped dry, cut the cake into 1-inch wide strips.
  18. Cut each strip in half to make eight 4-by-1-inch bars.
  19. Allow the bars to stand at room temperature for 10 minutes before serving to soften slightly.
  20. Arrange 2 bars on each dessert plate and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 802.5kcal
% Daily Value *
Total Fat 43.5g67%
Saturated Fat 25.5g128%
Cholesterol 19.5mg7%
Sodium 78.0mg4%
Total Carbohydrate 88.5g30%
Dietary Fiber 5.1g21%
Sugars 76.5g
Protein 11.4g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, peanut butter, no-bake, cake, bars, dessert, mousse, crunchy, swiss chocolate, bittersweet, indulgent, easy dessert, party food, chocolate lover, make ahead, rich, cream, cookies, layered, snack
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