Peanut Butter French Silk Pie Bars

Directions

1. Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper with overhang; set aside.
2. In a small bowl, whisk together the graham cracker crumbs and sugar. Stir in melted butter until evenly distributed then dump into the prepared baking dish and press into the bottom evenly. Bake for 10 minutes then set aside to cool completely on a wire rack.
3. While crust is cooling, prepare the filling. In a medium saucepan over low heat, melt the chocolate, sugar, and butter, whisking constantly until smooth, about 8-10 minutes. Remove from heat and continue to stir for one minute to cool slightly.
4. Whisk in beaten egg yolk then return to medium-low heat. Continue stirring until mixture starts to bubble and thicken, about 5 minutes. Remove from heat*.
5. Place saucepan in a large bowl of ice water, stir in heavy cream until incorporated and continue to stir occasionally until filling becomes hard to stir, about 10 minutes.
6. Transfer filling to a medium bowl and beat with an electric hand mixer until light and airy, about 2-3 minutes set aside.
7. Spread peanut butter** evenly over the top of the cooled crust, followed by the filling. Place in the fridge to chill for about 30 minutes or until firm.
8. While the filling sets, prepare the ganache. In a large microwave safe bowl, combine chocolate and whipping cream. Microwave on high for 15 second intervals, stirring in between, until just melted.
9. Pour ganache over the top of the chilled mousse and spread to cover evenly. Cover and chill for another 30 minutes or overnight until firm.
10. Lift bars out of pan using the parchment paper overhangs. Cut into 16 bars and store any leftovers in the fridge.