Cookery-Recipes.Com

1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More


 Free Recipes

Mexican Ingredients | Mexican Cookbooks | Health Food | Organic Products

Digestive Plant Enzymes Buy Food Enzymes and Digestive Enzymes : View ALL Plant Based Enzymes

Buy Ultra Veggie Enzymes
Used to support digestion and absorption of nutrients. This is a vegetarian enzyme solution
derived from plants, containing the major enzymes needed to break down fats, starches and
proteins. (includes Bromelain and Papain which break down meat fibers and relieves indigestion).

Free Recipes Posted By Visitors
Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast
Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Entrees
Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods
  Chocolate peanut crunch bar cake
 
Yield: 8 Servings
M
 
6 oz SWISS MILK CHOCOLATE -- COARSELY CHOPPED      3/4 c CREAMY PEANUT BUTTER
2 tb PEANUT OIL      1 1/3 c CRUSHED CHOCOLATE LACED --
 PIROUETTE COOKIES (S PEPPERIDGE FARM) BITTERSWEET CHOCOLATE LAYER: 6 oz SWISS DARK CHOCOLATE -- COARSELY CHOPPED 1 tb PEANUT OIL 1 1/4 c HEAVY CREAM COCOA POWDER TO DUST TOP Make the milk chocolate layer: Line an 8-inch square baking pan with plastic wrap leaving a 2-inch overhang on two sides. Melt the milk chocolate according to the melting instructions in the Chocolate Key. In a medium bowl using a hand-held electric mixer beat the peanut butter and oil on medium speed until smooth. Beat in the cookie crumbs and chocolate. Scrape the chocolate mixture into the prepared pan. Spread with a rubber spatula in an even layer. Tap the pan on the counter to remove any air bubbles. Cover the pan with plastic wrap and freeze 20 minutes or until firm. Make the bittersweet chocolate layer: Melt the dark chocolate according to the melting instructions in the Chocolate Key. Transfer the chocolate to a large bowl. Stir in the oil. In a chilled large bowl using a hand-held electric mixer beat the cream on high speed just until soft mounds begin to form. (Do not overwhip the cream. ) Using a rubber spatula quickly fold 1/2 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining cream. Scrape the bittersweet chocolate mixture over the milk chocolate layer. Spread in an even layer. Tap the pan on the counter to remove any air bubbles. Cover the pan with plastic wrap and refrigerate at least 6 to 8 hours. (The cake may be prepared 2 days in advance. ) Unmold the cake: Using the plastic wrap as handles lift the cake from the pan. Slide the cake off the plastic wrap onto a cutting board. Dust the top of the cake with cocoa powder if desired. Using a long sharp knife dipped in hot water and wiped dry cut the cake into 1-inch strips. Cut each strip in half to make eight 4-by-1-inch bars. Allow the bars to stand at room temperature before serving. Arrange 2 bars on each dessert plate. Recipe By :

Buy Ingredients From Around The World For Your Ethnic Recipes



Combat IBS with Maximum Digestion Probiotic and Daily Digestion Support
combat IBS symptoms
This IBS relief system is formulated to help break the vicious cycle of gut inflammation.
Find Out more about nutrition and IBS