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Dominique Ansel's Peanut Butter Chocolate Crunch Cake - How To

Dominique Ansel, James Beard Award-winning pastry chef, teaches us how to make his signature Peanut Butter Chocolate Crunch Cake from his new book, Everyone Can Bake. This easy and almost no-bake cake starts with a base layer of caramelized puffed rice, which is then topped with homemade peanut butter mousse, and finished with a thin layer of chocolate ganache.

Check out the recipe here:

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RECIPE

Crust:
• 15 crushed graham cracker sheets
• 6 tbsp unsalted butter, melted
• 1 1/2 tbsp cocoa powder
• 6 full Crunch chocolate bars (to place around the cheesecake)

Cheesecake
• 32oz softened cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup melted milk chocolate
• 1 cup heavy cream

Ganache
• 8oz (about 250g) milk chocolate
• 3/4 cup heavy cream
• Rice Krispies cereal

Preparation
• Line the sides with Crunch chocolate bars
• Prepare your crust by mixing crushed grahams, cocoa powder and melted butter, and shape it in you pie pan, then refrigerate
• Mix your cheesecake filling ingredients in a large bowl until well combined! Mix should be smooth and silky
• Pour your mix into the prepared pie crust and refrigerate for 2 hours
• Melt your chocolate and heavy cream to form the ganache, and mix in the Rice Krispies, top your cheesecake.
• Slice, serve and enjoy!

Caramel Crunch Bars

Caramel Crunch Bars – A deliciously thick and crunchy layer of Rice Krispies loaded chocolate topped with a generous layer of caramel, and a smooth and creamy layer of chocolate. These no-bake bars are ABSOLUTELY irresistible!

For the FULL RECIPE and instructions, click here:

INGREDIENTS:

For the Crunch Layer
18-oz (525g) chocolate, coarsely chopped
2 cups (50g) Rice Krispies

For the Caramel Layer
10-oz (280g) chewy caramels or toffees
1/8 cup (30ml) evaporated milk

For the Chocolate Layer
8-oz (235g) chocolate, coarsely chopped
1/3 cup (75g) unsalted butter

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