Peanut Butter Explosion Recipe

Line an 8x8-inch square pan with parchment, leaving a 1-inch overhang for easy removal.

In a medium bowl combine graham cracker crumbs, cocoa powder, sugar, and salt; stir to combine.

Add melted butter and mix until evenly moistened and the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compact firmly and create a level base.

Chill in the refrigerator while preparing the next layers, at least 20 minutes, until firm.

Place the 4 oz chopped semisweet chocolate in a heatproof bowl.

Heat the 1/2 cup heavy cream until just simmering (do not boil). Pour the hot cream over the chocolate and let sit for 60 seconds.

Stir until smooth, then whisk in the 3/4 cup creamy peanut butter, corn syrup (if using), and 1/8 tsp salt until homogeneous and glossy.

Taste and adjust salt if necessary. Allow the ganache to cool at room temperature until thickened but still spreadable, about 20–30 minutes.

Spread the peanut butter ganache evenly over the chilled cookie-cocoa base. Smooth the surface with an offset spatula. Return to refrigerator to firm for 20–30 minutes.

Chop the 6 oz chocolate finely and place in a medium heatproof bowl with 2 tbsp water (helps with melting).

Set up a double boiler or place the bowl over barely simmering water (bowl should not touch the water). Stir until chocolate is fully melted and smooth. Remove from heat and let cool slightly (to about 110°F/43°C).

In a small saucepan whisk together egg yolks and 3 tbsp sugar. Cook over low heat, stirring constantly, until the mixture thickens slightly and reaches about 160°F (takes about 3–4 minutes). Remove from heat and whisk a spoonful of warm melted chocolate into the yolk mixture to temper, then whisk the tempered yolks back into the chocolate bowl until fully combined. Stir in vanilla. Set aside to cool to room temperature.

In a chilled bowl, whip 1.5 cups cold heavy cream to soft peaks. Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining whipped cream in two additions until a uniform, airy mousse forms. Take care not to overfold.

Spoon or pipe the mousse onto the chilled peanut butter ganache layer, creating a central mound about 2–3 inches high. Smooth the base where mousse meets ganache so it adheres. Freeze or refrigerate the assembled bars until the mousse is very firm—freezing for 30–45 minutes makes coating easier. (If freezing, allow a few minutes at room temp before coating to prevent cracking.)

Place the 10 oz chopped chocolate in a large heatproof bowl.

Heat 1 cup heavy cream until simmering, then pour over the chocolate. Let sit for 60 seconds, then stir until smooth. Stir in 1 tbsp vegetable oil to thin and add shine.

Let the ganache cool slightly until it thickens to a pourable, slightly viscous glaze (warm but not hot), about 10 minutes.

Set a wire rack over a baking sheet. Remove the chilled or slightly frozen bars from the pan using the parchment overhang and place on the rack.

Pour the ganache over the mousse mound and entire bar, starting from the center and working outward, fully coating sides so the mousse and base are encased. Use an offset spatula to quickly smooth any drips and ensure even coverage.

Allow excess chocolate to drip off into the baking sheet. Transfer to the refrigerator to set the coating, about 20–30 minutes.

While the ganache sets, prepare the peanut butter sauce: place 1/4 cup warmed creamy peanut butter in a small bowl. If too thick, stir in 1 tbsp powdered sugar to thicken slightly and 1–2 tsp warm water to loosen to a drizzling consistency. Taste and adjust for balance.

Once the outer ganache has set but is still slightly tacky (not fully cold), sprinkle the 1/2 cup chopped peanuts over the top center of the bar where the mousse mound is so they adhere to the chocolate.

Using a small spoon or squeeze bottle, drizzle the peanut butter sauce over the top in a decorative pattern.

Return to refrigerator for 10–15 minutes to fully set the finishes. Before serving, allow the bar to sit at room temperature 10 minutes for easier slicing.

Use a hot, dry knife to slice into 8 bars: heat the knife under hot water, dry thoroughly, and make clean single pulls for each cut, wiping and reheating between slices for neat edges.