Candy Bar Bomb Recipe
chocolate brownie | peanut butter mousse | caramel filling | dark chocolate glaze | peanut pretzel crunch | caramel sauce | chocolate cigarette | chipped cream
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Ingredients
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Brownie Base
Peanut Butter Mousse
Caramel Filling
Dark Chocolate Glaze
Peanut Pretzel Crunch
Toppings
Method
Brownie Base
- 1
Prepare the Brownie Batter
Preheat your oven to 350°F (175°C). In a medium bowl, melt the butter and allow it to cool slightly. In a large mixing bowl, combine the melted butter, sugar, cocoa powder, and salt. Mix well until combined.
- 2
Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until smooth.
- 3
Incorporate Flour
Gradually add the flour to the mixture, stirring until just combined. Do not overmix.
- 4
Bake the Brownies
Pour the batter into a greased 9x9 inch baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- 5
Cool Brownies
Remove from the oven and allow the brownies to cool completely in the pan.
Peanut Butter Mousse
- 6
Prepare Gelatin
In a small bowl, sprinkle gelatin over water and let it sit for about 5 minutes to bloom.
- 7
Whip Heavy Cream
In a large mixing bowl, whip the heavy cream until soft peaks form.
- 8
Combine Peanut Butter and Sugar
In another bowl, mix together peanut butter and powdered sugar until smooth. Gently fold the whipped cream into the peanut butter mixture.
- 9
Add Gelatin
Warm the bloomed gelatin in the microwave for about 10 seconds to dissolve. Fold it into the mousse mixture until well incorporated.
- 10
Chill Mousse
Cover the mousse and refrigerate until ready to use.
Caramel Filling
- 11
- 12
Add Cream and Butter
Once the sugar is melted, carefully add the heavy cream and butter. The mixture will bubble vigorously. Stir until smooth and well combined.
- 13
Add Salt
Remove from heat and stir in salt. Allow to cool slightly before using.
Dark Chocolate Glaze
- 14
Heat Chocolate and Cream
In a microwave-safe bowl, combine dark chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between until melted and smooth.
- 15
Cool Glaze
Allow the glaze to cool slightly before using it to cover the brownie.
Peanut Pretzel Crunch
- 16
Prepare the Crunch
Preheat the oven to 350°F (175°C). In a mixing bowl, combine pretzels, peanuts, melted butter, and brown sugar. Stir until coated.
- 17
Bake Crunch
Spread the mixture onto a baking sheet and bake for about 10-12 minutes, stirring halfway through until golden brown.
- 18
Cool and Break
Allow to cool completely before breaking into pieces.
Assembly and Toppings
- 19
Layer the Components
Once the brownies have cooled, spread a layer of caramel filling on top, followed by the peanut butter mousse.
- 20
Add Crunch
Sprinkle the peanut pretzel crunch over the mousse layer.
- 21
Glaze the Brownie
Pour the dark chocolate glaze over the top, ensuring it covers the entire surface.
- 22
Finish with Toppings
Drizzle caramel sauce, add chocolate cigarettes, and top with whipped cream as desired.
- 23
Chill and Serve
Refrigerate the assembled dessert for at least 2 hours before slicing and serving.