Black Truffle Cookie Bars Recipes

TRIPLE CHOCOLATE TRUFFLE BARS

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.

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.

MOCHA-TOFFEE TRUFFLE BARS

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.