Chocolate Butter Cream Bars Recipes

Steps:

• In small bowl mix at medium speed, sugar, butter (softened), and salt until light and fluffy.
• Add melted chocolate, milk and vanilla extract, beating until well blended.

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

Steps:

• Combine 1/2 C butter, 1/4 powdered sugar and cocoa in 2 qt saucepan.
• Cook over medium heat, stirring occasionally, until butter is melted(3-4 minutes).
• Remove from heat.
• Stir in 2 tsp vanilla, 1/4 C half&half, graham cracker crumbs, coconut and walnuts.
• Press mixture into bottom of ungreased 8" square baking pan.
• Combine remaining 1/2 C butter, remaining 1&3/4 C powdered sugar, remaining 1 tsp vanilla and 2 T half&half in large mixer bowl.
• Beat at medium speed, scraping bowl often, until light and fluffy(2-3 minutes.
• Spread evenly over crust.
• Refrigerate until firm(30 minutes).
• Combine 2 T butter, corn syrup, and 2 T half&half in 1 qt saucepan.
• Cook over medium heat, stirring occasionally,.
• until mixture comes to a boil(2-3 minutes).
• Remove from heat; stir in chocolate melted.
• Stir in enough powdered sugar for desired spreading consistency.
• Spread evenly over filling.
• Cover; Refrigerate at least 2 hours or until serving time.
• Store in refrigerator.

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

Steps:

• Preheat oven to 350°F. Grease 9 x13" pan. Bottom Layer: In small saucepan over low heat, melt 4 ounces chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool. In large bowl, beat 2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or until set. Cool.
• Filling: Spread raspberry preserves over base. In small saucepan over low heat, melt 2 oz. semi-sweet chocolate and 1 ounce unsweetened chocolate, stirring constantly. Remove from heat. In another small saucepan, bring 1/3 cup sugar and water to boil. Boil 1 min. In large bowl, beat 2 eggs until frothy. Gradually add sugar water mixture; beat on highest speed 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time. Beat well after each addition. Add melted chocolate and beat until smooth. Spread over preserves.
• Glaze: In small saucepan over low heat, melt chocolate and butter, stirring constantly. Drizzle over filling. Chill 1 hr. Cut into bars.

Steps:

• Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.