Chocolate Peanut Crunch Bar Cake
MILK CHOCOLATE LAYER:
SWISS MILK CHOCOLATE,
CREAMY PEANUT BUTTER
CRUSHED CHOCOLATE LACED,
PIROUETTE COOKIES (S
BITTERSWEET CHOCOLATE LAYER:
SWISS DARK CHOCOLATE,
COCOA POWDER TO DUST TOP
Make the milk chocolate layer:
Line an 8-inch square baking pan with plastic wrap, leaving a 2-inch overhang
on two sides. Melt the milk chocolate according to the melting instructions in the Chocolate Key. In a medium bowl, using a hand-held electric mixer, beat
the peanut butter and oil on medium speed until smooth. Beat in the cookie
crumbs and chocolate. Scrape the chocolate mixture into the prepared pan.
Spread with a rubber spatula in an even layer. Tap the pan on the counter to
remove any air bubbles. Cover the pan with plastic wrap and freeze 20 minutes
or until firm.
Make the bittersweet chocolate layer:
Melt the dark chocolate according to the melting instructions in the Chocolate Key. Transfer the chocolate to a large bowl. Stir in the oil.
In a chilled large bowl, using a hand-held electric mixer, beat the cream on
high speed just until soft mounds begin to form. (Do not overwhip the cream.)
Using a rubber spatula, quickly fold 1/2 of the whipped cream into the
chocolate mixture to lighten it. Fold in the remaining cream.
Scrape the bittersweet chocolate mixture over the milk chocolate layer.
Spread in an even layer. Tap the pan on the counter to remove any air bubbles. Cover the pan with plastic wrap and refrigerate at least 6 to 8 hours. (The
cake may be prepared 2 days in advance.) Unmold the cake:
Using the plastic wrap as handles, lift the cake from the pan.
Slide the cake off the plastic wrap onto a cutting board. Dust the top of the
cake with cocoa powder, if desired. Using a long sharp knife dipped in hot
water and wiped dry, cut the cake into 1-inch strips. Cut each strip in half
to make eight 4-by-1-inch bars. Allow the bars to stand at room temperature
before serving. Arrange 2 bars on each dessert plate.