Brandy Alexander Slice

Haven't tried it, but it looks very pretty in the picture. A chocolate cookie crumb base, topped with a dark chocolate/ricotta cheese/liqueur layer. This can be stored in the refrigerator for up to 2 days. Time does not include refrigerating it overnight before cutting it into bars and serving.

• Ready In: 25 mins
• Serves: 12

Ingredients

• 2 3⁄4 ounces unsalted butter, chopped
• 2  ounces dark cooking chocolate, chopped
• 8  ounces  chocolate cookies, crushed
• 10  ounces ricotta cheese
• 1⁄4 cup  cream
• 1⁄3 cup confectioners' sugar, sifted
• 1⁄2 cup  milk chocolate, grated
• 1  tablespoon brandy
• 1  tablespoon Creme de Cacao or 1  tablespoon  Tia Maria
• 1⁄2 teaspoon ground nutmeg
• 2  ounces  dark chocolate melts

Directions

1. Lightly grease a shallow 12x8 inch baking pan. Line the pan with parchment paper.
2. Place butter and chocolate in a small heatproof bowl. Place the bowl over a pan of simmering water. Stir until chocolate is melted and mixure is smooth. Remove from the heat.
3. Place chocolate cookie crumbs in a small bowl. Using a flat-blade knife, mix the melted chocolate mixture into the cookie crumbs.
4. Press the mixture into the bottom of the baking pan. Set aside.
5. In a small mixing bowl, beat the cheese, cream, and sugar on medium speed for 3 minutes, or until mixture is light and creamy. Add the chocolate, brandy and liqueur and beat until combined.
6. Spread the cheese mixture over the cookie crumb base. Sprinkle with nutmeg.
7. Refrigerate several hours or overnight.
8. Cut into 12 bars before serving.
9. Place the chocolate melts in a small heatproof bowl. Place the bowl over a pan of simmering water until the chocolate is melted.
10. Place the chocolate in a piping bag (for icing) and pipe a design on the top of each serving.