CHOCOLATE CHIP TRUFFLE BARS
Wrap up gift-giving needs with a sweet chocolate indulgence.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 35
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 18 g, TransFat 0 g
CHOCOLATE TRUFFLE CRUMB BARS
I needed to make a quick chocolate cookie to send to my godchild for her birthday. She is in college now (I feel so old) and she thought these were "the bomb" (her quote). I got this recipe from Camilla Saulsbury's Cake Mix Cookies book. Obviously, it travels well. Rich with a cake mix crust. I may have spent 10 minutes mixing these up.
Provided by mary winecoff
Categories Bar Cookie
Time 55m
Yield 24-36 bars
Number Of Ingredients 7
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-TOPPED CARAMEL BARS
Satisfy a whole lot of sweet tooths with a big pan of impressive bars. They will disappear from the dessert table fast.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 75
Number Of Ingredients 14
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.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 50 mg, Sugar 10 g, TransFat 0 g
EASY CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
I made some changes to a recipe that we found in our Taste of Home subscription that was somewhat bland. It has become a favorite. I am asked to make these truffles for EVERY occasion - even for other family members to take to work or other celebrations!
Provided by clapperkidsmom
Categories Desserts Candy Recipes Truffle Recipes
Time 1h30m
Yield 48
Number Of Ingredients 8
Steps:
- Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat in the vanilla extract. Add flour, alternately with sweetened condensed milk, beating well after each addition. Fold in the chocolate chips and toffee bits; mixing just enough to evenly combine.
- Using a small cookie scoop, make 1-inch balls and place them on waxed paper lined baking sheets. Refrigerate until firm, about 1 hour.
- Melt the chocolate coating in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or coating will scorch. Dip the dough balls in the chocolate coating, allowing any excess to drip off. Place on waxed-paper lined baking sheets and sprinkle the truffles with additional toffee pieces. Refrigerate until firm, about 15 minutes. Store in the refrigerator.
Nutrition Facts : Calories 146 calories, Carbohydrate 19.3 g, Cholesterol 9.9 mg, Fat 7.9 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 4.6 g, Sodium 37.8 mg, Sugar 9 g
TRIPLE CHOCOLATE TRUFFLE BARS
Sinfully rich and loaded with dark and semisweet chocolate, these refrigerated bite-size bars are wonderful!
Provided by Courtly
Categories Bar Cookie
Time 1h
Yield 64 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350. Line 9 inch baking pan with aluminum foil leaving 2 inch overhang on edges. Butter and flour foil; set aside.
- Place 1 cup dark chocolate chips and butter in medium microwave-safe bowl. Microwave on high, stirring every 30 seconds ocasionally, or just until chips are melted. Stir until smooth.
- Combine sugar and eggs in medium bowl. Beat at medium speed until thick and smooth. Add melted chocolate mixture; continue beating until smooth. Stir in flour and remaining 1/2 cup dark chocolate chips just until flour is mixed inches.
- Spread batter into prepared pan. Bake for 30 to 35 minutes or until edges are set and center appears soft. Cool completely.
- Meanwhile, place semisweet chocolate chips in a bowl. Place whipping cream in 2 quart saucepan. Cook over medium heat until whipping cream just comes to a boil. Pour warm cream over chocolate chips; let stand 1 minute. Stir until smooth. Cool 5 minutes. Spread over cooled bars.
- Drop 8 small portions of melted white chocolate randomly over glaze. Pull knife through white chocolate to create design. Cover; refrigerate at least 2 hours or until serving time.
- Carefully lift bars out of pan using foil overhang. Cut into bars using sharp knife.
Nutrition Facts : Calories 91.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 23.4, Sodium 26.6, Carbohydrate 9.8, Fiber 0.4, Sugar 7.4, Protein 1
CLASSIC CHOCOLATE TRUFFLE RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, heavy cream, cocoa powder
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
- Pour mixture into a bread pan.
- Allow to sit in refrigerator for 1 hour or until mixture is solid.
- With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
- Roll in cocoa powder for topping.
- Enjoy!
Nutrition Facts : Calories 969 calories, Carbohydrate 82 grams, Fat 77 grams, Fiber 13 grams, Protein 15 grams, Sugar 51 grams
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- Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over edges. Grease foil; set aside.
- Place 1/2 cup dark chocolate chips and butter in bowl. Microwave 1-2 minutes, stirring every 30 seconds, or until chips are melted. Stir until smooth.
- Combine sugar and eggs in bowl. Beat at medium speed until thick and smooth. Add melted chocolate mixture; continue beating until smooth. Stir in flour and remaining 1/4 cup dark chocolate chips just until mixed.
- Spread batter into prepared pan. Bake 18-22 minutes or until edges are set and center appears soft. Do not overbake. Cool completely.
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