Chocolate Amaretto Bars Recipes

CHOCOLATE AMARETTO BARS

Steps:

• Heat oven to 350°F. Grease 13x9-inch baking pan. Set aside.
• Combine flour, 1 cup butter and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.
• Press dough into prepared pan. Bake 12-15 minutes or until golden brown.
• Beat sugar, corn syrup, liqueur, eggs, 2 tablespoons butter and cornstarch in medium bowl with wire whisk. Stir in almonds and 1 2/3 cups chocolate chips. Pour over hot, partially baked crust; spread evenly. Continue baking 25-30 minutes or until center is set. Cool completely.
• Place reserved 1/3 cup chocolate chips in heavy-duty resealable plastic food bag. Microwave 30-45 seconds or until chocolate chips begin to melt; knead. Continue microwaving, kneading every 10-20 seconds, until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over bars. Refrigerate to firm chocolate before cutting into bars.

CHOCOLATE-AMARETTI PARFAITS

Steps:

• Melt 1 1/2 ounces finely chopped bittersweet chocolate in the microwave; let cool. Mix with 1 1/2 cups mascarpone cheese and 1/3 cup sugar. Layer in glasses with raspberries and crumbled amaretti cookies.

CHOCOLATE AMARETTO BALLS

Steps:

• In a heavy saucepan, over low heat, melt chocolate chips with the sweetened condensed milk.
• Stir in amaretto and almond extract.
• Chill for 2 hours.
• Shape into 3/4" balls and roll in nuts.
• Chill until firm.
• Store at room temperature in an airtight container.
• Flavor will improve after 24 hours.
• You can adjust the amount of amaretto to your taste, depending on how strong you want the taste.

CHOCOLATE AMARETTI TORTE

Steps:

• Preheat the oven to 350 degrees.
• Butter an 8-inch round cake pan. Line the bottom with waxed paper and butter the paper. Dust the inside of the pan with flour and tap out the excess.
• Melt the chocolates in the top of a double boiler over hot water or in a bowl in a microwave and set aside.
• Place the amaretti and almonds in a food processor and pulse several times, until the mixture is evenly ground. Turn out onto a sheet of waxed paper and reserve.
• Put the butter, sugar and eggs into the processor bowl and process until the mixture is satiny smooth and no longer grainy, about 3 minutes. Stop to scrape the bowl occasionally.
• Add the amaretti and almond powder and the melted chocolate. Pulse until well combined. Turn the batter into the prepared pan and bake in the oven, on the center rack, for 25 to 30 minutes. The top will look dry and perhaps cracked; the center will be moist. Cool on a cake rack for 30 minutes. Run a blunt knife around the edge of the pan and turn out the torte. Peel off the wax paper, invert and cool on a rack. Dust with confectioners' sugar or cocoa.
• Slice thinly and serve at room temperature with whipped cream or ice cream.

CHOCOLATE-AMARETTO SOUFFLES

Steps:

• Position rack in center of oven and preheat to 400°F. Butter six 3/4-cup soufflé dishes; dust with sugar. Place on baking sheet. Whisk 1/2 cup cream and 1 tablespoon amaretto in medium bowl to soft peaks. Refrigerate whipped cream.
• Stir 1/2 cup cream and chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in yolks 1 at a time, blending well after each addition. Whisk in 2 tablespoons amaretto and both extracts. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into chocolate mixture in 2 additions. Spoon enough batter into each soufflé dish to fill dish halfway. Sprinkle each with 1/2 tablespoon amaretti cookies. Top with remaining soufflé batter. Sprinkle each with 1/2 tablespoon amaretti cookies.
• Bake soufflés until puffed and set, about 13 minutes. Dust each with powdered sugar. Accompany soufflés with whipped cream. Serve immediately.
• *Available at Italian markets and some supermarkets nationwide.

CHOCOLATE AMARETTO BARS

Steps:

• For crust:.
• Beat flour, butter and brown sugar in large bowl until crumbly.
• Press into greased 13 x 9 inch baking pan.
• Bake in preheated 350 degree oven 12 to 15 minutes or until golden brown.
• For Filling:.
• Beat eggs, corn syrup, sugar, liqueur or extract, butter and cornstarch, in medium bowl with wire whisk.
• Stir in almonds and 1 2/3 cups morsels.
• Pour and spread over hot crust.
• Bake at 350 for 25 to 30 minutes or until center is set.
• Cool in pan to room temperature on wire rack.
• Take rest of morsels and melt in microwave or in double boiler on stove top and drizzle on top of bars.
• Let chocolate firm and bars cool and then cut into bars.