- 24 whole Oreos or 30 homemade chocolate wafers crushed into a powder
- 1/4 cup (1/2 stick) butter, melted
- 1 can sweetened condensed milk
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, tightly packed
- 1 1/2 cups chocolate chips
- 1 cup salted, roasted peanuts
- 1 1/4 cup cereal (I used Chocolate Toast Crush because General Mills had sent me a box, but I think any crunchy cereal you have on hand will do)
- 2 ounces (2 small lunch box sized bags) potato chips, crushed
Nutella Ganache
- 1 cup chocolate chips
- 1 cup heavy cream
- 1/4 cup Nutella
Directions:
To make the bars: Preheat oven to 350°F
Combine the crushed cookies and butter. Press the cookies very tightly into the bottom of a 9×13-inch pan. Bake for about 10 minutes or until it feels set.
Scatter the chocolate, coconut, peanuts and cereal over the crust.
Heat the condensed milk just to a simmer, remove from heat and mix in the espresso and vanilla. Pour the condensed milk over the top of the pan of bars. Bake the bars for about 20 minutes or until the edges start bubble and the center is set.
Allow the bars to cool to room temperature. Scatter the potato chips over the top.
In a small saucepan heat the cream to a simmer. Remove from heat and add the chocolate and nutella. Swirl the pan to cover the chocolate, allow to sit for a couple of minutes. Gently stir the mixture until completely combined. Pour over the bars and spread to cover evenly. Refrigerate until the topping is set.
Once the bars are set, use a sharp knife, dipped in hot water to cut them. I start by cutting around the edges.
This is known, in the professional culinary industry, as “chef’s snack.”
Cut the bars using the sharp knife, dipping in the hot water to melt through the ganache, this will prevent it from cracking. Into 24 pieces. There are all the tasty layers. Not too fancy, but they do have a sophisticated, not too sweet, truffle or mousse-like decadence.
