Chocolate-Peanut Truffle Bars

1. Line the bottom and sides of a 5 x 7inch (13 x 18cm) mold with parchment paper. Set aside.
2. In a medium bowl, combine the milk chocolate and semi-sweet chocolate. Melt in the microwave on medium power, stopping to stir every 40 seconds, until smooth.
3. Add the heavy cream (bring it to room temperature before adding) and stir until smooth and shiny. Important note: In this method, the cream has to be at room temperature, or it will change the texture of the chocolate.
4. Add the peanuts and stir gently until well combined.
5. Spread the mixture in the prepared mold and smooth the top.
6. Refrigerate for about 2 hours or until firm.
7. Dust cocoa powder on top and cut into squares.

Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 10 days.

Other Recipes:

Whipped Instant Coffee – How to Make a Foamy Coffee Latte in One Minute

Condensed Milk Coconut Balls

Easy Chocolate Mousse Cake

3 Ingredient Dulce de Leche Brownies

3 Ingredient Nutella Cookies

Soft and Fluffy Lemon Cake

Condensed Milk Oreo Bites

3 Ingredient No-Churn Ice Cream

Flourless Chocolate Cake

Super Moist Coconut Cake – Tres Leches Cake

Homemade Bounty – Chocolate-Covered Coconut Bars

Easy Strawberry Mousse Pie

Microwave Brownies in a Mug