By, Shai Lindsey
Crust- In a bowl, combine crushed bars with melted butter, mixing well to form a crust. Next, fill bottom of pan with the crust to form bottom for torte. Once filled, place pan in freezer for 20 minutes.
Filling- simmer milk and salt in a saucepan. In a medium bowl, whisk together egg yolks, brown sugar, and flour. Whisk constantly, and slowly ladle in half of the hot milk over the egg mixture. Pour the mixture back into the remaining milk in the pan. Cook over medium heat and continue whisking constantly until the mixture comes to a boil and thickens. Cook for one more minute, and then remove pan from heat and whisk in peanut butter and vanilla. Pour hot filling into cooled crust and spread evenly. Cover with plastic and refrigerate for at least 2 hours before glazing.
Filling and cake- Melt chocolate and butter in microwave, then stir in corn syrup and puree into the melted mixture until smooth. Remove plastic from chilled torte. Carefully pour the hot glaze over the filling and spread evenly to cover the filling. Refrigerate the tart for 30 mins before serving.
Ingredients- 2 cups of crushed chocolate Muscle sandwich mixed with ¼ stick of melted butter. 2 ¼ cups whole milk ¼ tsp salt 6 large egg yolks ½ cup firmly packed light brown sugar 6 tsp all-purpose flour 1 cup creamy peanut butter, all natural 1 tsp vanilla 4 oz bittersweet chocolate, finely chopped 3 oz (4 tbsp) un-salted butter, cut into small pieces 1 tbsp light corn syrup 3 tbsp cranberry puree, fresh or canned