Prepare a loaf pan, line with aluminum foil and spray with baking spray.
Set aside.
Using a double boiler method melt chocolate chips until smooth.
Stir peanut butter into the chocolate.
Add vanilla extract, froot loops and stir all ingredients.
Transfer into a prepared 9x5 loaf pan. Set aside.
Making Chocolate Mousse
Using a double boiler method melt chocolate until smooth.
Using a mixing bowl, mix whip cream into soft peaks.
Fold 1/3 whipped cream into melted chocolate.
Add another 1/3 and fold it.
Add final 1/3 whipped cream and fold again until incorporated.
Pour over the chocolate base.
Set pan in freezer for a few hours or overnight.
Next Day:
Take the loaf out of the freezer.
Cover with whipped cream, caramel sauce and chocolate.
Cut into desired size and serve.
Nutrition Information:
Yield:
6
Serving Size:
1 grams Amount Per Serving:Unsaturated Fat: 0g
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