Name: 4th Street Chocolate Kit Kat Bars
Ingredients: 8 1/2 oz Milk chocolate chips; 8 1/2 oz Peanut butter; creamy; 5 oz Corn flakes; crushed lightly; 12 oz Butter; 12 oz Confectioner's sugar; 2 oz Cocoa powder; 5 oz Semisweet chocolate; 4 Egg yolks; 2 c Heavy cream; 1 oz Sugar; 2 c Heavy cream; 20 oz Semisweet chocolate

If [1 John 1:9] is a call to immediate confession of every sin we are in trouble: 1. We are in a logistical dilemma. We cannot remember every sin. If our forgiveness depends on this, we are in serious trouble. For this reason, most advocates of this theology say that the confession we are to do is to be for every known sin. But that is an accommodation to the text. It does not say that. Actually, no Christian has confessed every known sin either. 2. We are in a theological dilemma. We have a Catholic theology of sorts. That is, if forgiveness is dependent on our ongoing confession, then what if we die with unconfessed sins? Does this view of confession of every sin being essential for forgiveness and total cleansing mean that our sins are not separated from us like the east is from the west? Does it mean we are not forgiven? Does it mean we are not cleansed from all unrighteousness? In other words, does it mean that the work of Christ on our behalf is ineffective when it comes to forgiveness and cleansing? Does it mean that we are not justified until we get to the end of life, and only then if we have confessed everything? 3. We are in an exegetical dilemma. By this I mean that we cannot reconcile the fact that the same text admits to a continual cleansing from all sins on the basis of the blood with no conditions for the believer, while also requiring the condition of detailed confession in a contiguous verse.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Candy	24	Servings

INGREDIENTS

8 1/2	oz	Milk chocolate chips
8 1/2	oz	Peanut butter; creamy
5	oz	Corn flakes; crushed lightly
12	oz	Butter
12	oz	Confectioner's sugar
2	oz	Cocoa powder
5	oz	Semisweet chocolate
4		Egg yolks
2	c	Heavy cream
1	oz	Sugar
2	c	Heavy cream
20	oz	Semisweet chocolate

INSTRUCTIONS

CRUST
MOUSSE
GANACHE
From: [email protected] (Mimi Markofsky)
Date: Sun, 14 Apr 1996 01:54:06 -0400
Recipe By: Jeffrey Smith (Chef Tag/Free Press 11/19/95)
CRUST: Line a 9 x 13" cake pan with parchment paper. Melt milk chocolate in
a double boiler. Stir peanut butter into melted chocolate. Place crushed
corn flakes in a bowl and stir chocolate/peanut butter mixture over them,
mixing well. Spread mixture evenly into prepared pan and cool in
refrigerator.
MOUSSE: Melt semisweet chocolate in a double boiler. Cream butter and sugar
in a mixer fitted with a paddle, beating until light and fluffy. Add sifted
cocoa powder and mix well. Scrape down bowl and add chocolate. Continue
mixing and add egg yolks, one at a time, beating well after each addition.
Fold in heavy cream that has been beaten to firm peak. Mix well to
incorporate, leaving no white streaks in the chocolate. Spread mousse over
crust. Chill about 2 hours, until set. Cut into desired size bars (1 x
4-1/2 " cuts will yield about 2 dozen bars) with a sharp knife dipped in
hot water. Place bars on a cooling rack that has been placed over a clean
baking sheet. If bars are soft, place rack in freezer until ganache is
ready. (Bars may be completed at this time or coated with ganache)
GANACHE: Melt chocolate in double boiler. Mix sugar and heavy cream in a
small saucepan and bring mixture to a slow boil over low heat (be careful
not to scorch the cream). Pour cream over chocolate and stir with a whisk
to incorporate, making sure all the chocolate is melted. Strain mixture to
remove any pieces of unmelted chocolate. Let cool for about 1 hour. Pour
ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
[email protected]
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