PREP TIME
25 mins
Ingredients
Chef notes
Daniel Rinaldi and daughter Ashley Rinaldi have been making this recipe for 15 years.
Preparation
1.Line a 13x9-inch pan with parchment paper, letting ends extend up sides.
2.In a large bowl, beat peanut butter and oil until blended. Add melted milk chocolate and crushed Do-si-dos/Peanut Butter Sandwiches. Spread into prepared pan. Refrigerate until set, about 30 minutes.
3.In a large bowl, beat cream until soft peaks form. Whisk a third of the whipped cream into melted semisweet chocolate until smooth and shiny; fold mixture into remaining whipped cream. Spread over cookie layer. Refrigerate, covered, at least 4 hours or overnight.
4.Just before serving, dust with baking cocoa. Lifting with parchment paper, remove from pan. Cut into bars.
