Tiramisu Cookie Bars Recipes

TIRAMISU COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown slightly, 12-14 minutes. Remove from pans to wire racks; cool completely., For filling, in a large bowl, beat mascarpone cheese and butter until smooth. In a small bowl, dissolve instant coffee in vanilla; beat into mascarpone mixture. Gradually beat in confectioners' sugar until smooth. Pipe or spread filling on bottoms of half the cookies; cover with remaining cookies. Dust cookies with cocoa. Store in the refrigerator.

TIRAMISU COOKIES

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Using a mixer with the whisk attachment, beat yolks and 1/2 cup granulated sugar until pale and stiff, about 3 minutes. Add espresso powder, and beat for 2 minutes. Add flour, and beat until just combined. (Mixture will be very thick.)
• In a clean bowl, using a clean whisk attachment, beat whites and salt on medium speed until foamy. With the machine running, add remaining 1/2 cup granulated sugar in a slow stream, beating until stiff peaks form, about 5 minutes. Fold whites into yolk mixture in 3 additions until well combined.
• Using a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806), pipe batter onto baking sheets into 60 lines that are 2 inches long and 1 inch wide, spacing 1 inch apart. Dust with cocoa.
• Bake, rotating sheets halfway through, until firm, 12 to 14 minutes. Let cool completely on parchment on wire racks. (Cookies can be stored for up to 3 days.)
• Stir together mascarpone, confectioners' sugar, liqueur, and vanilla until well combined. Cover, and refrigerate for 15 minutes (or up to 3 days).
• When ready to serve, brush the cookies' flat sides with melted chocolate. Refrigerate, flat side up, until chocolate is firm, about 10 minutes.
• Spread a generous 1/2 teaspoon mascarpone filling over chocolate side of half of the cookies. Sandwich with remaining cookies. Serve immediately.

TIRAMISU BARS

Steps:

• Heat oven to 350°F. In medium bowl, beat 3/4 cup flour, 1/2 cup softened butter and the powdered sugar with electric mixer on medium speed until soft dough forms. Spread evenly in bottom of ungreased 8-inch square pan. Bake 10 minutes.
• Meanwhile, in medium bowl, beat remaining bar ingredients except grated chocolate with wire whisk until smooth.
• Sprinkle 1 cup of the grated chocolate over hot baked crust. Pour egg mixture over chocolate.
• Bake 40 to 45 minutes or until golden brown and set. Cool completely in pan on cooling rack, about 1 hour 15 minutes.
• In medium bowl, beat cream cheese and 1/4 cup whipping cream on medium speed about 2 minutes or until fluffy. Spread over cooled bars. Sprinkle with remaining grated chocolate. For bars, cut into 6 rows by 4 rows. Garnish each with chocolate curl. Store covered in refrigerator.

TIRAMISU COOKIE BARS

Steps:

• For the Cookie Base:
• BEAT together the butter, sugar, and egg until creamy, then beat in the vanilla extract. In a separate bowl, whisk together the flour and baking powder then add into the butter mixture and beat on low until evenly combined with no dry pockets. Press this into an ungreased non-stick 15 x 10 jelly roll pan to cover the bottom of the pan. The cookie dough does not need to go up the sides of the pan (indeed, it'll slump down while baking even if you do try to work it up the sides.) Lightly cover with plastic wrap and place in the refrigerator for a half an hour.
• PREHEAT the oven to 400˚F.
• BAKE the cookie base for 15 minutes, or until set up and golden brown. The edges may be slightly more brown, but should not be a deep brown. Let it cool completely in the pan before topping.
• To Make the Topping and Prepare the Tiramisu Bar Cookies:
• STIR together the coffee or espresso and rum. Spoon 2 tablespoons of it into the bowl of a stand mixer or mixing bowl. Add the cream cheese, mascarpone, and vanilla extract and beat until smooth and creamy. Sift in the confectioner's sugar and beat until smooth and fluffy.
• BRUSH the remaining coffee or espresso and rum mixture onto the cooled cookie base. Spread cream cheese mixture evenly over cookie base.
• GRATE the chocolate bar with a fine grater over the cream topping.
• CUT into 20 servings.

TIRAMISU SANDWICH COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Stir the milk, espresso powder and vanilla in a liquid measuring cup until dissolved. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and creamy, about 1 minute. Add the egg and beat until combined. Reduce the mixer speed to low; beat in half of the flour mixture, then the milk mixture, then the remaining flour mixture. Increase the mixer speed to medium and beat until smooth, about 1 minute.
• Drop tablespoonfuls of dough about 2 inches apart on the prepared baking sheets (dip the spoon in water if the dough sticks); form into even mounds with damp fingers. Bake, switching the pans halfway through, until the cookies are set around the edges and the tops spring back when touched, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the filling: Beat the mascarpone, cream cheese, 1/3 cup confectioners' sugar and the vanilla in a medium bowl with a mixer on medium speed until smooth and light, about 1 minute. Transfer half of the filling to a separate bowl. Stir the liqueur and espresso powder in a small bowl until dissolved, then add to the remaining filling and beat until combined. Transfer the fillings to separate large resealable plastic bags and snip a corner on each.
• Flip over half of the cookies; pipe a circle of espresso filling around the edge of the cookies. Pipe the plain filling inside the circles and sandwich with the remaining cookies. Refrigerate until the filling is firm, about 1 hour. Dust with confectioners¿ sugar.

TIRAMISU LAYER BARS

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix cookie crumbs and butter. Press in pan. Bake 10 minutes. Cool completely, about 30 minutes.
• Meanwhile, in 1-quart saucepan, heat coffee and granulated sugar to boiling over medium-high heat, stirring occasionally. Remove from heat. Cool completely, about 30 minutes. Stir in liqueur.
• Cut pound cake into 13 (1/2-inch) slices; trim to level top of each slice.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Add mascarpone cheese; beat on medium speed until stiff peaks form (do not overbeat). Spread half of whipped cream mixture over crust in pan. Top with pound cake slices, fitting snugly together. Brush with coffee syrup mixture until absorbed. Spread with remaining whipped cream mixture. Sift or sprinkle cocoa over top.
• Cover; refrigerate 2 hours. Use foil to lift out of pan. Cut into 6 rows by 4 rows. Store covered in refrigerator.

TIRAMISU NANAIMO BARS

Steps:

• In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat., Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. square baking pan. Refrigerate for 30 minutes or until set., For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners' sugar until smooth; spread over crust., In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa.

TIRAMISU CHEESECAKE BARS

Steps:

• Heat oven to 350°.
• Grease 9x9 pan.
• Mix cookie crumbs, 1 tsp coffee and the butter thoroughly with fork.
• Press evenly in bottom of pan.
• Refrigerate while preparing cream cheese mixture.
• Beat cream cheese until smooth and fluffy.
• Beat in sugar, eggs, heavy cream, rum, and vanilla.
• Spread mixture over crust.
• Bake 20-25 mins or just until center is set.
• Heat chocolate chips, shortening, and 1 tsp coffee until melted and smooth.
• Pour over hot cheesecake and spread evenly.
• Cool 30 mins at room temperature.
• Cover loosely and refrigerate about 1 hour or until firm.
• Store covered in refrigerator.

TIRAMISU CHEESECAKE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Press dough in bottom of pan.
• Bake 15 to 18 minutes or until light golden brown.
• Cool 15 minutes.
• Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth.
• Add milk; beat until well blended.
• Add coffee, vanilla and eggs; beat until well blended.
• Stir in chocolate chips.
• Pour over cookie base.
• Bake 35 to 40 minutes or until set.
• Cool at room temperature 30 minutes.
• Refrigerate 30 minutes to cool completely.
• In small bowl, beat 6 oz cream cheese on medium speed until smooth.
• Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy.
• Spread mixture over cooled bars.
• Sprinkle chocolate curls over topping.
• Refrigerate about 2 hours or until chilled.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

TIRAMISU COOKIE BALLS

Steps:

• Mix cream cheese, wafer crumbs and 1 Tbsp. coffee until blended.
• Shape into 36 (1-inch) balls. Freeze 10 min.
• Mix white chocolate and remaining coffee. Dip cookie balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.
• Refrigerate 1 hour or until firm.