Bailey's chocolate peanut crunch bar cake

Yield: 1 Servings

Measure Ingredient
---Milk Chocolate Layer---
7 ounces Milk chocolate; coarsely chopped
6 ounces Creamy peanut butter; (about 3/4 cup)
½ cup Bailey's Irish Cream
1¼ cup Store-bought rolled cigarette or gaufrette, coarsely crushed -Bittersweet Chocolate Layer---
5 ounces Bittersweet chocolate; coarsely chopped
1¼ 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 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@...

on Nov 7, 1997

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