Chocolate Peanut Crunch Bar Cake|
Bailey's Chocolate Peanut Crunch Bar Cake
---Milk Chocolate Layer---
7 oz Milk chocolate; coarsely
6 oz Creamy peanut butter; (about
1/2 c Bailey's Irish Cream
1 1/4 c Store-bought rolled
-cigarette or gaufrette,
5 oz Bittersweet chocolate;
1 1/4 c Heavy cream
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 firstname.lastname@example.org
on Nov 7, 1997