Bailey's chocolate peanut crunch bar cake
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Bailey's chocolate peanut crunch bar cake
  Chocolate    Peanut    Bar cookies    Cakes  
Last updated 6/12/2012 1:05:52 AM. Recipe ID 31071. Report a problem with this recipe.
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      Title: Bailey's chocolate peanut crunch bar cake
 Categories: Bar cookies, Chocolate, Desserts
      Yield: 1 Servings
 
           ---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 




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Recipe ID 31071 (Apr 03, 2005)

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