4th Street Chocolate Kit Kat Bars

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 a firm peak. Mix well to incorporate, leaving no white streaks in the chocolate.

Spread mousse over crust. Chill for about 2 hours, until set.

Cut into desired size 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.