Everything but the Kitchen Sink Bars
- 24 chocolate sandwich cookies, such as Oreos, crushed into a powder
- 4 tablespoons butter, melted
- 1 1/2 cups chocolate chips
- 1 1/4 cups cereal, such as Chocolate Toast Crunch
- 1 tightly packed cup sweetened shredded coconut
- 1 cup salted, roasted peanuts
- 1 can sweetened condensed milk
- 2 teaspoons espresso or coffee powder
- 1 teaspoon vanilla extract
- Pinch salt
- 2 ounces potato chips (2 small lunch-box sized bags), crushed
For the bars: Preheat the oven to 350 degrees F.
Combine the crushed cookies and butter. Press the cookies very tightly into the bottom of a 9-by-13-inch pan. Bake until set, about 10 minutes. Scatter the chocolate chips, cereal, coconut and peanuts over the crust.
Heat the condensed milk in the microwave for about 1 minute and mix in the espresso, vanilla and salt. Pour the condensed milk mixture over the top of the pan of bars. Bake the bars until the edges start to bubble and the center is set, about 20 minutes. Allow the bars to cool to room temperature. Scatter the potato chips over the top.
For the ganache: In a small saucepan, heat the cream to a simmer. Remove from the heat and add the chocolate chips and chocolate-hazelnut spread. Swirl the pan to cover the chocolate with the cream, and allow to sit for a couple of minutes. Gently stir the mixture until completely combined.
Pour the ganache over the bars and spread to cover evenly. Refrigerate until the topping is set.
Once the bars are chilled, use a sharp knife dipped in hot water to cut them. I start by cutting around the edges. Cut the sheet into 24 pieces, to reveal all the tasty layers.
This is known, in the professional culinary industry, as "chef's snack."