4th Street Chocolate Kit Kat Bars

Title:
4th Street Chocolate Kit Kat Bars

Yield:
24 Servings

Categories:
Candy




Ingredients:




-----------------------------------CRUST-----------------------------------


 8 1/2 oz Milk chocolate chips


 8 1/2 oz Peanut butter; creamy


     5 oz Corn flakes; crushed lightly





-----------------------------------MOUSSE-----------------------------------


    12 oz Butter


    12 oz Confectioner's sugar


     2 oz Cocoa powder


     5 oz Semisweet chocolate


     4    Egg yolks


     2 c  Heavy cream



----------------------------------GANACHE----------------------------------


     1 oz Sugar


     2 c  Heavy cream


    20 oz Semisweet chocolate





 From: AUNTIEFIFI@aol.com (Mimi Markofsky)


 


 Date: Sun, 14 Apr 1996 01:54:06 -0400


 


 Recipe By: Jeffrey Smith (Chef Tag/Free Press 11/19/95)


 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.


 


 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 (1 x


 4-1/2 " cuts will yield about 2 dozen bars) with a sharp knife dipped in


 hot water. Place bars on a cooling rack that has been placed over a clean


 baking sheet. If bars are soft, place rack in freezer until ganache is


 ready. (Bars may be completed at this time or coated with ganache)


 


 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.


 


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