*  Exported from  MasterCook  *
                     4th Street Chocolate Kit Kat Bars
 Recipe By     : Jeffrey Smith (Chef Tag/Free Press 11/19/95)
 Serving Size  : 24   Preparation Time :6:00
 Categories    : Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8 1/2  ounces        milk chocolate chips
    8 1/2  ounces        peanut butter, creamy
    5      ounces        corn flakes -- crushed lightly
   12      ounces        butter
   12      ounces        confectioner’s sugar
    2      ounces        cocoa powder
    5      ounces        semisweet chocolate
    4                    pasteurized   egg yolks
    2      cups          heavy cream
    1      ounce         sugar
    2      cups          heavy cream
   20      ounces        semisweet chocolate
 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.
 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 firm peak.  Mix well to 
 incorporate, leaving no white streaks in the chocolate.
 Spread mousse over crust.  Chill about 2 hours, until set.  Cut into 
 desired size bars (1 x 4-1/2 " cuts will yield about 2 dozen 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)
 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 
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