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1
Note: Line an 8 by 8-inch baking pan aluminum foil, leaving extra to hang over the edge (this will make it easier to serve later).
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2
Spray with Pam or another release agent.
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3
Make the cookie base.
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4
Put oven rack in middle position and preheat oven to 350F.
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5
Melt butter and chocolate with brown sugar in a heavy saucepan over moderate heat, stirring occasionally, until smooth.
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6
Remove from heat.
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7
Whisk in eggs and vanilla until combined.
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8
Whisk in flour, cocoa, and salt until just combined.
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9
Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 12 minutes.
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10
Cool completely in pan on a rack, about 1 1/2 hours.
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11
Make the filling: Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat with a mixer at medium speed until smooth.
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12
Gradually add powdered sugar, beating until just blended.
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13
Spread over the cookie and freeze.
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14
Make the ganache: Put the chocolate and Irish Cream liqueur in the top of the double boiler, and set over the barely simmering water, then stir occasionally until melted and smooth.
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15
Remove from the heat and let cool slightly.
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16
The ganache should have a sheen to it, and hold together well.
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17
When cool but still pourable, spread the white chocolate layer over the chilled filling layer and smooth over.
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18
You can press additional nuts into the top at this point for decoration.
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19
Freeze for 30 minutes.
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20
Serve: Remove from the freezer and let sit at room temperature for 5 minutes.
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21
Pull out of the pan and transfer to a cutting surface.
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22
Cut into 1-inch squares and serve cool or at room temperature.
