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Super Bowl Bars inspired by Momofuku Milk Bar Compost Cookies

Super Bowl Bars

These Super Bowl Bars are a bit inspired by the Momofuku Milk Bar Compost Cookies, but I took it to a whole new level with a rich chocolate-hazelnut ganache topping. These are not too fancy, but they do have a sophisticated, not too sweet, truffle or mousse-like decadence.
Course: Desserts
Cuisine: Desserts

Ingredients

Super Bowl Bars

  • 24 whole Oreos or 30 homemade chocolate wafers crushed into a powder
  • 1/4 cup (1/2 stick) butter melted
  • 1 can sweetened condensed milk
  • 2 tsp espresso powder
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut tightly packed
  • 1 1/2 cups chocolate chips
  • 1 cup salted, roasted peanuts
  • 1 1/4 cups cereal I used Chocolate Toast Crunch, but I think any crunchy cereal will do
  • 2 oz (2 small lunch box sized bags) potato chips crushed

Nutella Ganache

  • 1 cup chocolate chips
  • 1 cup heavy cream
  • 1/4 cup nutella

Instructions

Bars

  • Preheat oven to 350°F.
  • Combine the crushed cookies and butter. Press the cookies very tightly into the bottom of a 9x13-inch pan. Bake for about 10 minutes or until it feels set. Scatter the chocolate, coconut, peanuts and cereal over the crust.
  • Heat the condensed milk just to a simmer, remove from heat and mix in the espresso and vanilla. Pour the condensed milk over the top of the pan of bars. Bake the bars for about 20 minutes or until the edges start bubble and the center is set.
  • Allow the bars to cool to room temperature. Scatter the potato chips over the top.

Ganache

  • In a small saucepan heat the cream to a simmer. Remove from heat and add the chocolate and nutella. Swirl the pan to cover the chocolate, allow to sit for a couple of minutes. Gently stir the mixture until completely combined. Pour over the bars and spread to cover evenly. Refrigerate until the topping is set.
  • Once the bars are set, use a sharp knife, dipped in hot water to cut them. I start by cutting around the edges. This is known, in the professional culinary industry, as "chef's snack."
  • Cut the bars using the sharp knife, dipping in the hot water to melt through the ganache, this will prevent it from cracking. Into 24 pieces.