Chocolate Peanut Crunch Bar Cake

———————BITTERSWEET CHOCOLATE LAYER:———————
6 oz SWISS DARK CHOCOLATE, 1 1/4 c HEAVY CREAM
-COARSELY CHOPPED COCOA POWDER TO DUST TOP
1 tb PEANUT OIL

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.