Name: Chocolate Peanut Crunch Bar Cake
Ingredients: 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 (such as Pepperidge Farm); 6 oz Swiss dark chocolate; coarsely chopped; 1 tb Peanut oil; 1 1/4 c Heavy cream; Cocoa powder for dusting top of dessert

This guilt issue follows us throughout our Christian walk. And as we mature in Christ we learn the value of dealing with it rightly and the dangers of dealing with it wrongly. We learn that even though God has forgiven us, we can sense it when not God, but Satan “the accuser” (Rev. 12:10) seeks to remind us of our failures and faults. We learn how to engage in spiritual battle to prevent false guilt from setting in. We learn to not trust in our feelings as it pertains to guilt, but fully stand on the promises from God’s Word. We learn to allow that which makes us guilty to only be the things that violate God’s Word. We learn the difference between real guilt and an overactive conscience. We learn the need to keep excelling in Christ, but refuse to allow the conviction to grow spiritually become a continual self-loathing low-grade guilt that we aren’t doing enough for Jesus. We learn to greater recognize our sinfulness and yet the incredible promise that we can always “draw near with confidence to the throne of grace, so that we may receive mercy and find grace to help in time of need” (Heb. 4:16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Swiss		8	Servings

INGREDIENTS

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 (such as Pepperidge Farm)
6	oz	Swiss dark chocolate; coarsely chopped
1	tb	Peanut oil
1 1/4	c	Heavy cream
		Cocoa powder for dusting top of dessert

INSTRUCTIONS

MILK CHOCOLATE LAYER
           BITTERSWEET CHOCOLATE LAYER:
DUSTING
DIFFICULTY: ** PREPARATION: 1 hour plus chilling times. Refrigerate at
least 6 to 8 hours before cutting. Recipe From: Chocolatier Magazine
Make the milk chocolate layer:
1.Line an 8-inch square baking pan with plastic wrap, leaving a 2-inch
overhang on two sides.
2.Melt the milk chocolate according to the melting instructions in the
Chocolate Melting Tips.
3.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:
1.Melt the dark chocolate according to the melting instructions in the
Chocolate Melting Tips. Transfer the chocolate to a large bowl. Stir in the
oil.
2.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.
3.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:
1.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.
2.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.
3.Arrange 2 bars on each dessert plate.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by docden
<docden@mnl.v-link.net> on Jul 29, 1997

A Message from our Provider:

“God Answers Knee Mail”