Bailey's Chocolate Peanut Crunch Bar Cake Recipe

Make the lowfat 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, heat chocolate and whisk till smooth.
In another bowl with an electric mixer beat peanut butter with Baileys till smooth.
Add in the chocolate and the cookies and mix till blended well.
Pour into the prepared pan, smoothing the top with a spatula.
Cover with plastic wrap and refrigerateabout two hrs or possibly till hard.
Make the bittersweet layer: In a metal bowl set over a pan of barely simmering water heat the chocolate and whisk till smooth.
Cold till tepid.
In a bowl with an electric mixer, whip cream to soft peaks.
Gently fold half of the whipped cream into the chocolate mix and then mix in the remainder.
Pour mix over the hard chilled lowfat milk chocolate layer.
Spread with a spatula till smooth and bang on work surface to eliminate air bubbles.
Cover with plastic wrap and refrigeratefor 4 to 6 hrs or possibly till hard.
(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 warm water and dry.
Then cut each strip in half crosswise to create two 4 x 1 inch bars.
Sieve cocoa pwdr 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.