4th Street Chocolate Kit Kat Bars

Directions

1. CRUST: Line a 9 x 13" cake pan with parchment paper. Heat lowfat milk chocolate in a double boiler. Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mix over them, mixing well.
2. Spread mix proportionately into prepared pan and cold in refrigerator.
3. MOUSSE: Heat semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating till light and fluffy. Add in sifted cocoa pwdr and mix well. Scrape down bowl and add in chocolate. Continue mixing and add in egg yolks, one at a time, beating well after each addition. Mix in heavy cream which has been beaten to hard peak. Mix well to incorporate, leaving no white streaks in the chocolate.
4. Spread mousse over crust. Refrigerateabout 2 hrs, till set. Cut into desired size bars (1 x 4-1/2 " cuts will yield about 2 dozen bars)
5. with a sharp knife dipped in warm water. Place bars on a cooling rack which has been placed over a clean baking sheet. If bars are soft, place rack in freezer till ganache is ready. (Bars may be completed at this time or possibly coated with ganache)
6. GANACHE: Heat chocolate in double boiler. Mix sugar and heavy cream in a small saucepan and bring mix to a slow boil over low heat
7. (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 mix to remove any pcs of unmelted chocolate.
8. Let cold for about 1 hour.
9. Pour ganache over hard bars to coat. Chill for 1 hour to hard ganache.