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Prep time
30 minutes
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Cook time
25 minutes
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Serves
12
Author Notes
A soft and fluffy cloud-like topping meets sweet and crunchy chocolate base. These divine bars are my take on the retro no bake bars of the '60's, just a bit fancier! Serve on a pretty dessert plate and eat with a fork. —Karin Lazarus
Ingredients
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4 ounces
bittersweet chocolate
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3 cups
Frosted Flakes cereal
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8 ounces
bittersweet chocolate
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1 cup
heavy cream
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2 tablespoons
unsalted butter
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1/2 cup
raw almonds, toasted and coarsely chopped
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1 tablespoon
vanilla
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1/4 cup
water
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2 teaspoons
unflavored powdered gelatin
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8 ounces
white chocolate
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1 3/4 cups
heavy cream
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1 teaspoon
vanilla extract
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Teaspoon
almond extract
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2 tablespoons
chocolate shavings
Directions
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Grease a 9x13” baking pan and line it with foil, pressing it into the corners and letting about 4” hang over the two opposite short sides of the pan. Grease the bottom and sides of the foil.
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Cereal Layer. Melt the chocolate in the top of a double boiler over low heat and stir in Frosted Flakes. Pour into the prepared pan and spread evenly. Set in the refrigerator while you prepare the dark chocolate layer.
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Dark Chocolate Layer. Melt the chocolate in the top of a double boiler over low heat. Pour in the heavy cream and stir until smooth and well combined. Add in the butter, almonds, and vanilla and combine well. Pour evenly over the cereal layer. Refrigerate until firm, about an hour.
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White Chocolate Layer. Put water in a heat-proof measuring cup and sprinkle the gelatin over the water; let stand for 5 minutes. Set the measuring cup in a saucepan with just enough hot (not simmering) water to come halfway up the sides of the measuring cup. Stir until the gelatin melts and the mixture is clear, 3 to 5 minutes. Remove from heat.
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Place the white chocolate in a bowl. Heat ¾ cup of the heavy cream until just simmering and pour over the white chocolate. Let stand until the chocolate is melted; stir until smooth. Using a rubber spatula, pour in the warm gelatin and both extracts. Set in the refrigerator, taking out and stirring every few minutes until cool.
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Whip the remaining heavy cream until soft peaks form. Stir ⅓ of it into the white chocolate mixture. Gently fold in the rest of the whipped cream. Pour over the dark chocolate layer and spread evenly. Refrigerate until set, about 3 hours, or overnight.
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Run a knife around the edges of the pan to loosen the foil. Using the overhanging foil, lift out of the pan and place on a cutting board. Cut into 12 evenly sized squares, wiping the blade clean after each cut. Garnish with a sprinkling of the chocolate shavings on top of each serving.
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