Chocolate Pudding Bar Recipes

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

Steps:

• Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
• While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
• Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
• Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
• Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
• Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.

Steps:

• Line a 3cm deep, 26cm x 16cm (base) lamington pan with non-stick baking paper.
• Layer malt biscuits over base of pan, cutting to fit if necessary, so base is completely covered.
• Wrap Crunchies, still in their wrappers, in a clean tea-towel. Using a rolling pin, bash chocolate bars so they are broken into small pieces.
• Using an electric mixer, beat sweetened condensed milk and cream in a large bowl until thick and pale.
• Stir through Crunchie bar pieces.
• Spread cream mixture over biscuits. Top with another layer of biscuits. Cover & freeze overnight, or until firm.
• Cut into squares to serve. Dust with drinking chocolate, if desired.

Steps:

• Make the pudding bars: Line an 8-inch square baking dish with parchment paper.
• In a medium bowl, mix together the cookie crumbs and melted butter. Press into an even layer in the prepared baking dish. Chill in the refrigerator while you make the pudding.
• In a medium bowl, whisk together the pudding mix and milk until thick. Fold in the whipped cream. Spread the pudding over the cookie crust. Chill in the refrigerator while you make the ganache, if using.
• In a small bowl or heat-proof liquid measuring cup, microwave the cream for 45 seconds. Do not let it boil over.
• Pour the hot cream over the chocolate chips in a medium bowl and whisk until glossy.
• Pour the ganache over the pudding mixture and spread evenly. Decorate with sprinkles, if desired.
• Freeze for 3 hours, or refrigerate overnight.
• Slice and serve.
• Enjoy!

Steps:

• Combine wafer crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate 10 min.
• Beat cream cheese and remaining sugar in medium bowl with whisk until blended. Gently stir in half the COOL WHIP; spread over crust. Sprinkle with 3/4 cup chopped chocolate bars.
• Beat pudding mixes and milk with whisk 2 min.; pour over dessert. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 2 hours or until firm. Top with remaining chopped chocolate bars before serving.