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1
Make the lowfat milk chocolate layer: Line an 8 inche square pan with plastic wrap leaving an overhang.
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2
In a metal bowl, set over a pan of barely simmering water, heat chocolate and whisk till smooth.
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3
In another bowl with an electric mixer beat peanut butter with Baileys till smooth.
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4
Add in the chocolate and the cookies and mix till blended well.
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5
Pour into the prepared pan, smoothing the top with a spatula.
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6
Cover with plastic wrap and refrigerateabout two hrs or possibly till hard.
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7
Make the bittersweet layer: In a metal bowl set over a pan of barely simmering water heat the chocolate and whisk till smooth.
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8
Cold till tepid.
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9
In a bowl with an electric mixer, whip cream to soft peaks.
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10
Gently fold half of the whipped cream into the chocolate mix and then mix in the remainder.
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11
Pour mix over the hard chilled lowfat milk chocolate layer.
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12
Spread with a spatula till smooth and bang on work surface to eliminate air bubbles.
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13
Cover with plastic wrap and refrigeratefor 4 to 6 hrs or possibly till hard.
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14
(This can be prepared several days ahead.)
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15
To serve: Remove from refrigerator at least one hour before serving.
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16
Lift dessert out of the pan.
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17
Cut lengthwise into 1-inch strips using a knife dipped in warm water and dry.
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18
Then cut each strip in half crosswise to create two 4 x 1 inch bars.
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19
Sieve cocoa pwdr over the top of the bars.
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20
Place 2 bars on 8 plates, resting 1 edge of 1 bar on top of the second bar.
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21
Let sit at room temperature about 1 hour before serving.
