Dark Chocolate Prune Bar Cookies Recipes

KIRSTEN'S DARK CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix butter, brown sugar, and white sugar together in a bowl; beat it eggs and vanilla extract until smooth and creamy. Stir flour, baking soda, salt, and baking powder into the creamed butter mixture until batter is well mixed. Fold chocolate chips into batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Cool before cutting into bars.

COCONUT-CHOCOLATE PRUNE BARS

Steps:

• Preheat oven to 350 degrees F. Oil an 8x8 inch baking pan and line the bottom of the pan with parchment paper.
• Spread the almonds on a baking sheet and bake until lightly toasted, about 8 minutes. Let cool. On the same baking sheet, spread out the coconut and bake until lightly golden brown, about 4 minutes.
• Place the Amazin Diced Prunes in a bowl and pour enough lukewarm water to cover and let them soak for 5 minutes. Drain well. In a bowl, mix together the flour, oats, sugar, salt, baking powder, and baking soda. Stir in the almonds and coconut. Stir in the butter until a batter forms, then stir in the Amazin Diced Prunes and chocolate chips until evenly incorporated.
• Press the batter into the prepared pan and bake for about 25 minutes or until the top is lightly browned. Cool in the pan for 20 minutes. Unmold and cool completely. Once cool, cut into 16 (2x2 inch) bars.

DARK CHOCOLATE-PRUNE BAR COOKIES

Steps:

• Preheat oven to 350°F Line a 9-inch square pan with foil, leaving an overhang on the ends for easy removal. Butter the bottom and sides of foil.
• In a small bowl, toss the chopped prunes with the cognac or bourbon. In a medium bowl, combine the flour, oats, brown sugar, almonds, salt, and cinnamon with your fingers until no lumps of brown sugar remain. Add the butter to the bowl. Using your fingertips, rub the butter into the flour mixture until clumps form when the mixture is pressed together.
• Press 2 cups of the streusel mixture into the bottom of the prepared pan. Bake for 15 minutes. Meanwhile, bring the cream to a boil in a small saucepan. Turn off the heat. Add the Lyle's Golden Syrup and the chocolate. Let stand one minute; stir until smooth. Stir in the vanilla extract.
• Sprinkle the prune pieces evenly over the hot crust, adding any remaining cognac to the ganache. Drizzle the chocolate ganache over the prunes, as evenly as possible. Sprinkle the remaining streusel on top. Bake for 20-22 minutes, until the edges and top are golden. Cool bars in pan set over a wire rack. Lift the edges of the foil to remove bars from pan. Slide bars from foil to a cutting board. Cut into very small squares (they're rich!).