Tiramisu Cookie Bars Recipes

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 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 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 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.