Recipe - Baileys Chocolate Peanut Crunch Bar Cake

Milk Chocolate Layer
7 ounce Milk chocolate; coarsely
chopped
6 ounce Creamy peanut butter; (about
Three fourths cup)
One half cup Bailey's Irish Cream
1 One fourth cup Storebought rolled
cigarette or gaufrette,
coarsely crushed
Bittersweet Chocolate
Layer
5 ounce Bittersweet chocolate;
coarsely chopped
1 One fourth cup Heavy cream
Cocoa powder

Make the milk chocolate layer: Line an 8 inche square pan with plastic wrap
leaving an overhang. In a metal bowl, set over a pan of barely simmering
water, melt chocolate and whisk until smooth. In another bowl with an
electric mixer beat peanut butter with Baileys until smooth. Add the
chocolate and the cookies and mix until blended well. Pour into the
prepared pan, smoothing the top with a spatula. Cover with plastic wrap and
chill about two hours or until firm.

Make the bittersweet layer: In a metal bowl set over a pan of barely
simmering water melt the chocolate and whisk until smooth. Cool until
tepid. In a bowl with an electric mixer, whip cream to soft peaks. Gently
fold half of the whipped cream into the chocolate mixture and then fold in
the remainder. Pour mixture over the firm chilled milk chocolate layer.
Spread with a spatula until smooth and bang on work surface to eliminate
air bubbles. Cover with plastic wrap and chill for 4 to 6 hours or until
firm. (This can be prepared several days ahead.)

To serve: Remove from refrigerator at least one hour before serving. Lift
dessert out of the pan. Cut lengthwise into 1inch strips using a knife
dipped in hot water and dried. Then cut each strip in half crosswise to
form two 4 x 1 inch bars. Sieve cocoa powder over the top of the bars.
Place 2 bars on 8 plates, resting 1 edge of 1 bar on top of the second bar.
Let sit at room temperature about 1 hour before serving.

Recipe by: Baileys Irish Creme

Posted to TNT Prodigy's Recipe Exchange Newsletter by kstrand@navix.net
on Nov 7, 1997