Chocolate Peanut Butter Crunch
Presented by Youell’s Oyster House
- 2 cups ground Corn Chex cereal
- 2 cups powdered sugar
- 1 1/3 cups creamy peanut butter
- 1 1/3 sticks butter, melted
- 1 cup heavy whipping cream
- 1/3 cup dark corn syrup
- 1 1/3 cups semi-sweet chocolate chips
whipped cream topping:
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 T vanilla extract
For the crust: Lightly grease a 9 x 13-inch lightly greased metal, glass or ceramic pan. Mix Corn Chex, powdered sugar, and peanut butter until the texture is crumbly. Add melted butter and stir until smooth. Press mixture into the bottom of pan and refrigerate until firm. (To speed the process, pop the pan into the freezer to chill while making the ganache.)
For the ganache: Combine cream and corn syrup in a medium saucepan and bring to a boil over medium-low heat, stirring frequently. Add chocolate chips to mixture and whisk until smooth. Allow ganache to cool slightly in the pan before pouring over chilled crust and spreading evenly over the top. Return pan to refrigerator for about 4 hours, or until ganache is firm.
For the whipped cream topping: Place a stainless steel or glass mixing bowl and a metal whisk (or beaters from an electric hand-mixer) into the freezer for about 15 minutes before preparing topping. Pour cream, sugar, and vanilla into the bowl and whisk vigorously until stiff peaks form. (If using an electric mixer, beat for 1 to 2 minutes, being careful not to overmix.) Cover and refrigerate.
To serve: Cut dessert into 12 portions, plate, and top each with a hefty dollop
of whipped cream.