Bailey's Chocolate Peanut Crunch Bar Cake

Title:
Bailey's Chocolate Peanut Crunch Bar Cake

Yield:
1 Servings

Categories:
Cookies,
Chocolate,
Desserts




Ingredients:





          ---Milk Chocolate Layer---


     7 oz Milk chocolate; coarsely


          -chopped


     6 oz Creamy peanut butter; (about


          -3/4 cup)


   1/2 c  Bailey's Irish Cream


 1 1/4 c  Store-bought rolled


          -cigarette or gaufrette,


          -coarsely crushed


          ---Bittersweet Chocolate


          -Layer---


     5 oz Bittersweet chocolate;


          -coarsely chopped


 1 1/4 c  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 1-inch 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