Chocolate And Creme De Cacao Bars Recipes

Steps:

• 1. For Crust: In a large saucepan melt 1 cup butter and unsweetened chocolate over low heat. Remove from heat. Stir in sugar and vanilla. Then add eggs and beat just until combined. Stir in flour. Spread chocolate mixture in a greased 15 by 10 inch baking pan. Bake at 350 degrees for 25 minutes. Remove from oven and cool. Crust should be moist.
• 2. For Filling: In a large mixing bowl place powdered sugar and the 1/2 cup softened butter. Beat with mixer until combined. Gradually add half and half and creme de cacao. Beat well. Stir in nuts, if used. Spread filling over cooled crust. Chill until filling is firm.
• 3. For topping: In a small saucepan on low heat, melt chocolate and butter. Remove from heat and add creme de cacao. Stir until smooth and then drizzle over filling. Chill slightly and then score bars where you will cut them. This prevents the pretty drizzle from just cracking and looking broken when cutting to serve. Then chill bars until firm. These will keep in refrigerator for up to 3 days.

Steps:

• Heat oven to 350 degrees and line the bottom and sides of an 8-by-8-inch baking dish with parchment paper or aluminum foil.
• Make the brownies: In a heat-safe bowl set over a pan of simmering water, melt the 8 ounces/227 grams bittersweet chocolate and 1/2 cup/113 grams butter, stirring occasionally until smooth.
• In a separate large bowl, whisk the eggs and brown sugar together, until the mixture lightens a bit in color and texture, about 1 minute. Whisk in the cocoa powder, vanilla extract and salt, followed by the chocolate and butter mixture. Fold in the flour until just combined.
• Pour the batter into the prepared pan and bake until the brownies are set and a toothpick inserted into the center has a few moist crumbs, 20 to 25 minutes. Set the pan on a rack to cool completely.
• Make the buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth. Add the crème de menthe, 1/2 teaspoon peppermint extract, and a pinch of salt and mix until smooth. Lower the mixer speed and slowly add the confectioners' sugar. Increase the speed and beat until smooth. Taste and add more peppermint extract if desired.
• Spread the buttercream over the cooled brownies, then refrigerate the brownies until the buttercream is cold and firm, about 30 minutes.
• Make the ganache: Combine all of the ingredients for the ganache in a heat-safe bowl set over a pan of simmering water. Warm the mixture, stirring occasionally until it is melted and smooth. Pour the chocolate over the cooled buttercream and smooth the top with an offset spatula. Chill until the topping is set, about 30 minutes. Store the brownies in the refrigerator. For the cleanest slices make sure to remove the brownies from the pan and wipe off your knife in between cuts.

Steps:

• Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
• Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
• In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
• Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.