I'm not going to lie to you. This recipe was time consuming to make. In fact, I'd already decided that I would never make it again, until I fed it to a few people and they demanded more... and more... and more. So, I may try to revamp this and make it a little simpler, but here is the original version, from Bon Appetit magazine. If you're up for a challenge, it is scrumptious!
Nonstick cooking spray
3 1/2 ounces high-quality milk chocolate, chopped
1 cup creamy peanut butter
3/4 cup rice crispy cereal
1 large egg white
1/8 teaspoon plus 3/4 cup sugar, divided
3 tablespoons honey
1 tablespoon light corn syrup
1/2 cup toasted salted peanuts, chopped
1/2 teaspoon kosher salt
Milk Chocolate Bavarian Cream:
4 tablespoons whole milk, divided
1 1/2 teaspoons unflavored gelatin
1 cup chilled heavy cream, divided
3 large egg yolks
1 1/2 tablespoons sugar
9 ounces milk chocolate, melted
9 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/2 tablespoons unsalted butter
Coat a metal or glass baking pan with nonstick spray, then line with plastic wrap, pressing to smooth out any wrinkles. This recipe suggest a 8 x 8 x 2 pan, which I didn't have, so I just used a 9 x 13 pan, which also worked fine.
Place chocolate in a medium metal bowl. Set over a saucepan of simmering water and stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir in peanut butter, then cereal. Transfer to prepared pan; press over bottom in an even layer. Cover and chill for 1 hour.
Line a baking sheet with parchment; coat with nonstick spray. Place egg white in a bowl and beat on medium until frothy. Add 1/8 teaspoon sugar; beat until peaks begin to form. Bring honey to a boil in a saucepan. With mixer running, gradually add honey to egg white. Set aside.
Stir 3/4 cup sugar, corn syrup, and 3 tablespoons water in a saucepan over medium heat until sugar dissolves. Attach a candy thermometer to side of pan. Increase heat; boil until mixture reaches 275°, 5–7 minutes.
Return mixer with egg white to medium speed. Gradually add syrup to egg white, allowing it to drip down sides of bowl. Beat until glossy and stiff, about 5 minutes. Fold in peanuts and salt. Spread nougat over prepared sheet in approximately the same shape/size as the pan you plan to use. Let cool for 1 hour, then invert nougat over base in pan; peel off parchment. Spread over base in even layer.
Milk Chocolate Bavarian Cream:
Place 2 tablespoons milk in a small bowl. Sprinkle gelatin over; let stand to soften, about 10 minutes.
Meanwhile, bring remaining 2 tablespoons milk and 1/4 cup cream to a simmer in a small saucepan. Whisk yolks and sugar in a medium bowl; gradually whisk in hot cream mixture. Return to same pan. Stir over medium-low heat until thickened and a thermometer registers 175°, about 3 minutes. Add gelatin; whisk until dissolved.
Place melted chocolate in another medium bowl. Pour cream mixture through a strainer into chocolate; whisk until smooth. Beat remaining 3/4 cup chilled cream in a small bowl until soft peaks form. Fold into chocolate mixture in 2 additions, folding just to blend between additions. Pour Bavarian cream over nougat, spreading in an even layer. Freeze until firm, about 4 hours.
Place chocolate and butter in a bowl set over a medium saucepan of simmering water. Stir until melted. Line a baking sheet with parchment paper. Invert pan onto a work surface; remove pan and peel off plastic. Turn over. Cut into slices, then halve each slice crosswise. Transfer pieces to prepared baking sheet, base side down. Using a spatula, spread chocolate over tops and sides of bars. Freeze to set, 30 minutes.
Tips: Next time I make this, I will double the chocolate coating - I ran out and ended up making more. You can make this recipe up to 3 days ahead - just cover and freeze. Let stand at room temperature for 15 minutes before serving. Enjoy the sugar rush!