Triple Layer Bars                                                           

Created by Jon Payne        

First  Layer (chocolate heath Baileys):

1/2 cup (1 stick) unsalted butter

1/4 cup sugar

1/3 cup cocoa

1 large egg, beaten

3/4 cups graham 1cracker crumbs

1 cup chopped heath bars (22 mini bars)

1/3 cup Baileys Coffee Liquor

Second Layer (peanut butter):

1/3 cup unsalted butter, softened

1/3 cup peanut butter

1/2 cup confectioners' sugar

Third Layer (chocolate Baileys):

1 cup semi-sweet chocolate, chopped

2 tablespoons unsalted butter

1/3 cup Baileys Coffee Liquor

Line an 8 by 8-inch baking pan or casserole with aluminum foil, with long flaps hanging over each edge.

For the first layer: Put the butter in a heatproof medium bowl. Once the butter is melted, add the sugar and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, about 6 minutes. Remove from the heat and stir in graham crumbs, and the heath bars. Press the dough firmly into the prepared pan.  Use your hands to press into the sides and corners and it will oily but that’s ok. (Save the pan of water for melting the chocolate.)

For the second layer: Beat the butter, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze while you prepare the chocolate glaze.

For the third layer: Put the chocolate, butter in a medium heatproof bowl, and set over the barely simmering water. Stir occasionally until melted and smooth.  Add the Baileys and continue to whisk until smooth and creamy.  Remove from the heat and let cool slightly. When cool but still runny, pour the chocolate layer over the chilled peanut butter layer and carefully smooth out with an offset spatula. Freeze 30 minutes.

To serve, remove from the freezer and let sit at room temperature for 5 minutes.  Pull out of the pan using the foil flaps and transfer to a cutting board.  Cut into 1-inch squares with a sharp knife.  Serve cool or at room temperature.