The recipe for this crispy dessert from west coast restaurant Cactus Club Cafe is a kitchen secret, but the popular chain kindly modified it slightly for this easier home version. Enjoy three layers of chocolate decadence without turning on the oven.
1 cup milk-chocolate chips
3/4 cup peanut butter
1 cup corn flakes
Dark Chocolate Mousse
1 cup dark-chocolate chips
2 cups whipping (35%) cream
Milk Chocolate Caramel Glaze
1/2 cup store-bought caramel sauce
1/4 cup milk-chocolate chips
1 tbsp chopped roasted and salted peanuts
Step 1: Lightly grease a loaf pan and line with parchment paper.
Step 2: For the base, melt chocolate chips slowly over a double boiler. Stir peanut butter into melted chocolate, then fold in cornflakes. Press into loaf pan.
Step 3: For mousse, while melting chocolate chips, whip cream into soft peaks. Fold 1/3 of whipped cream into melted chocolate. Add another 1/3 and emulsify mousse, then stir in the final 1/3. (It’ll be liquid-y.) Pour over base. Set pan in freezer for 2 hours to firm up.
Step 4: For glaze, heat caramel sauce on low heat in a saucepan. When hot and liquid, remove from heat and stir in chocolate chips until they melt, then add peanuts. Pour glaze over frozen mousse. Using a small spatula, spread glaze over surface.
Step 5: Refrigerate until ready to serve. Cut into 8 bars and serve with vanilla ice cream and remaining caramel sauce.