Chef Rob Feenie's peanut butter crunch bar
He's one of Canada's most recognized and celebrated chefs. Rob Feenie was Canada's first Iron Chef America champion and is currently Cactus Club's executive chef. Cactus Club has partnered with the Make a Wish Foundation of B.C. and Yukon for a great cause. Rob Feenie talks about the cause and the role his peanut butter crunch bar plays in it.
CACTUS CLUB PEANUT BUTTER CRUNCH BAR
-Home Version -makes 1 loaf pan
Prepare a loaf pan by lightly greasing the pan and then lining the pan with parchment paper.
- 1cup cornflakes
- ¾ cup peanut butter
- 1 cup milk chocolate chips
Melt the chocolate chips slowly over a double boiler or in the microwave, 30 seconds at a time, stirring in between each interval.
Stir the peanut butter into the warm chocolate. Fold the cornflakes into the chocolate mixture.
Press this mixture into the prepared loaf pan.
DARK CHOCOLATE MOUSSE:
- 2 cups whipping cream
- 1 cup dark chocolate chips
Whip the cream to soft peaks. Set aside while melting the chocolate.
Melt the chocolate chips slowly over a double boiler (also known as bain marie) or in the microwave, 30 seconds at a time, stirring in between each interval.
With a whisk, stir in 1/3 of the whipped cream into the warm melted chocolate. If the mixture splits, return the chocolate mixture to the heat of the bain marie or the microwave. Add another 1/3 of the cream and emulsify the mousse. Finally fold in the final 1/3 of the cream. The mousse will be quite liquid at this point. Pour in over the prepared crunchy base.
Set the pan in the freezer and allow to firm up for about 2 hours.
MILK CHOCOLATE CARAMEL GLAZE:
- ½ cup caramel sauce, store bought
- ¼ cup milk chocolate chips
- 1 T chopped roasted and salted peanuts
Heat the caramel sauce on low heat in a sauce pan. When it becomes hot and liquid, remove from heat and stir in the milk chocolate chips. Stir until the chocolate melts into the sauce. Stir in the chopped peanuts.
Pour the glaze over the frozen chocolate mousse layer. Use a small spatula to help spread the glaze over the entire surface.
Refrigerate until ready to serve. Cut into 8 bars and serve with remaining caramel sauce and vanilla ice cream.