CHOCOLATE TRUFFLE MOUSSE BARS
Conquer your next bake sale with Chocolate Truffle Mousse Bars. These mousse bars start with a brownie base and are topped with a melted chocolate drizzle.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 18 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.9938 g, Sugar 0 g, Protein 2 g
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
MOONSTRUCK'S CHOCOLATE TRUFFLE BARS
My fiance Andrey used to take me to Moonstruck chocolate co. quite often for some of the best chocolate desserts out there. This recipe is from Moonstruck's Web site. Mmmm. According to the site, "Store the finished bars in an airtight container to prevent from drying out.These have a better eating quality if eaten at room temperature."
Provided by ThatSouthernBelle
Categories Bar Cookie
Time 55m
Yield 72 Squares, 72 serving(s)
Number Of Ingredients 11
Steps:
- Truffle Bar Crust:.
- Preheat the oven to 350_F.
- Lightly spray a 9" x 13" cake pan with some pan spray. Set aside.
- Place the butter in a heavy saucepan.
- Melt the butter over low heat.
- Remove the pan from the heat.
- Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine.
- Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter.
- Add the flour and stir to combine.
- Add the Vanilla extract and walnuts.
- Pour batter into prepared pan.
- Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to over bake the base or it will end up being dry and crumbly.
- Remove from the oven and place on a cooling rack.
- Cool completely.
- Topping:.
- Chop the chocolate and place in a stainless steel or glass bowl.
- Place one inch of water in a small heavy saucepan.
- Place the saucepan on the stove and bring the water to a simmer.
- Remove the saucepan from the stove.
- Place the bowl containing the chopped chocolate on top of the pan of simmering water.
- Stir the chocolate until it is completely melted.
- Remove the bowl from the top of the pan and dump the water out.
- Place the cream and light corn syrup into the sauce pan and bring to a boil.
- Pour the hot liquid over the melted chocolate.
- Whisk the hot liquid and the chocolate together to completely combine.
- Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
- Whisk the softened butter into the chocolate mixture.
- Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency.
- Whisk the Ganache just until it begins to lighten in color slightly.
- Spread the whipped Ganache evenly over the brownie base.
- If desired, cover the top of the bars with shaved dark chocolate.
- Allow the bars to sit at room temperature until the Ganache firms up.
- Dust lightly with cocoa powder.
- Cut into 1 1/2 inch squares.
Nutrition Facts : Calories 106, Fat 8.1, SaturatedFat 4.4, Cholesterol 22.3, Sodium 6.9, Carbohydrate 9.2, Fiber 1.1, Sugar 5.8, Protein 1.6
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
MOCHA-TOFFEE TRUFFLE BARS
Prize-Winning Recipe 2010! Indulge in a rich bar cookie - lots of flavor, lots of gooey bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9x13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.
- Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.
- Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.
- Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 210, Carbohydrate 26 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 20 g, TransFat 1/2 g
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From thekitchn.com
Estimated Reading Time 4 mins
- For the crust, preheat the oven to 350°F. Grease the bottom and sides of a 9 x 13-inch baking pan. Line the pan with parchment paper, leaving a 1-inch overhang on each side to allow for easy removal.
- Combine flour, confectioners sugar, and salt in the bowl a food processor and pulse to combine. Add the butter and vanilla and continue pulsing until the mixture is crumbly and coarse, about 45 seconds.
- Transfer the mixture to the prepared pan and press into a smooth layer. Bake until the crust is pale golden and the edges just begin to caramelize, 20 to 22 minutes. The shortbread crust will continue cooking in the pan so be careful not to overcook, which will result in a hard crust. Cool completely.
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4.2/5 (10)Calories 110 per servingServings 36
- 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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