Chocolate Truffle Crumb Bars Recipes

DARK CHOCOLATE CRUMB BARS

Steps:

• PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan.
• BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
• BAKE for 10 to 12 minutes or until edges are golden brown.
• COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
• STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

CHOCOLATE TRUFFLE CRUMB BARS

Steps:

• Preheat oven to 350°F
• Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
• In a large bowl, place the cake mix, melted butter and egg.
• Blend 1 to 2 minutes with mixer set on medium speed until crumbly.
• Set aside 1 cup of the crumb mixture.
• Firmly press remaining crumb mixture into bottom of pan.
• Bake 15 minutes.
• In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk.
• Warm over low heat, stirring until smooth.
• Remove from heat and stir in vanilla.
• Spread over hot crust.
• Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture.
• Sprinkle over chocolate filling.
• Bake 25 to 28 minutes or until topping is firm to the touch.
• Transfer to wire rack and cool completely.
• Cut into bars.

CHOCOLATE TRUFFLE MOUSSE BARS

Steps:

• Heat oven to 325°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave 3 oz. chocolate and cream in microwaveable bowl on HIGH 1 min. Whisk until chocolate is completely melted; cool. Add eggs, sugar and flour; mix well. Pour into prepared pan.
• Bake 20 min. or until toothpick inserted in center comes out clean. Cool. Meanwhile, melt 2 oz. chocolate as directed on package; cool.
• Stir COOL WHIP into melted chocolate; spread onto dessert. Refrigerate 1 hour. Use ends of foil to lift dessert from pan. Cut into bars. Melt remaining chocolate; drizzle over bars.

CHOCOLATE RASPBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, sugar, brown sugar, cocoa powder, baking soda, and salt for crust in a bowl. Add butter and cut in with a fork until crumbly. Press mixture into the prepared pan, pushing up the sides to form the crust. Spread raspberry jam evenly over the crust.
• Combine flour and sugar for crumble topping in a bowl. Add butter and cut in with a fork until crumbly; sprinkle on top of jam.
• Bake in the preheated oven until topping is golden, about 30 minutes. Remove from the oven and set aside to cool.
• Meanwhile, combine chocolate chips and milk in a small saucepan over low heat. Cook and stir until melted and smooth, 2 to 3 minutes. Drizzle melted chocolate over cooled bars.

CHOCOLATE CRUMBLE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 minutes.
• Sprinkle chopped candy, white chocolate, pecans, coconut and chocolate chips over partially baked crust. In small bowl, mix egg and condensed milk. Pour over ingredients on crust.
• Bake 30 to 35 minutes. Cool completely in pan on cooling rack. Cut into 6 rows by 5 rows.

CHOCOLATE TRUFFLE-TOPPED CARAMEL BARS

Steps:

• Heat oven to 350°F.
• In 1-quart saucepan, heat whipping cream, 3 tablespoons butter and 1 tablespoon corn syrup to a full boil over medium heat; turn off heat. Add dark chocolate chips; let stand 5 minutes without stirring. After 5 minutes, stir slowly with wire whisk until chocolate chips are melted and mixture is smooth and glossy; set aside.
• In large bowl, stir together flour and 1/2 cup brown sugar. Cut in 1/2 cup cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats and pecans. Press mixture into ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until crust is golden brown.
• Meanwhile, in 2-quart saucepan, heat 1 cup butter, 1 cup brown sugar, 1/4 cup corn syrup, the salt and condensed milk to boiling over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly. Pour over crust; spread evenly. Cool slightly, about 10 minutes.
• Pour chocolate truffle topping over caramel layer; spread evenly. Cool 1 hour at room temperature; refrigerate at least 2 hours before serving. For bars, cut into 15 rows by 5 rows. Cover and refrigerate any remaining bars.

CHOCOLATE CHIP TRUFFLE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In medium bowl, stir together softened butter and egg. Stir in cookie mix until soft dough forms. Press mixture in bottom of pan, using floured fingers.
• Bake 19 to 21 minutes or until golden brown. Cool 30 minutes.
• In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in frosting. Spread evenly over bars. Cool completely, about 30 minutes. For bars, cut into 7 rows by 5 rows. Top each bar with a yogurt pretzel.