Chocolate Truffle Crumb Bars Recipes

Steps:

• Preheat oven to 350°F
• Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
• In a large bowl, place the cake mix, melted butter and egg.
• Blend 1 to 2 minutes with mixer set on medium speed until crumbly.
• Set aside 1 cup of the crumb mixture.
• Firmly press remaining crumb mixture into bottom of pan.
• Bake 15 minutes.
• In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk.
• Warm over low heat, stirring until smooth.
• Remove from heat and stir in vanilla.
• Spread over hot crust.
• Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture.
• Sprinkle over chocolate filling.
• Bake 25 to 28 minutes or until topping is firm to the touch.
• Transfer to wire rack and cool completely.
• Cut into bars.

Steps:

• Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
• Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
• Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.

Steps:

• Reserve 1/4 cup cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended; shape into 48 (1-inch) balls. Freeze 10 min.
• Cover rimmed baking sheet with waxed paper. Dip cream cheese balls in melted chocolate; place on prepared baking sheet. Sprinkle with reserved cookie crumbs.
• Refrigerate 1 hour or until firm.

Steps:

• Truffle Bar Crust:.
• Preheat the oven to 350_F.
• Lightly spray a 9" x 13" cake pan with some pan spray. Set aside.
• Place the butter in a heavy saucepan.
• Melt the butter over low heat.
• Remove the pan from the heat.
• Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine.
• Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter.
• Add the flour and stir to combine.
• Add the Vanilla extract and walnuts.
• Pour batter into prepared pan.
• Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to over bake the base or it will end up being dry and crumbly.
• Remove from the oven and place on a cooling rack.
• Cool completely.
• Topping:.
• Chop the chocolate and place in a stainless steel or glass bowl.
• Place one inch of water in a small heavy saucepan.
• Place the saucepan on the stove and bring the water to a simmer.
• Remove the saucepan from the stove.
• Place the bowl containing the chopped chocolate on top of the pan of simmering water.
• Stir the chocolate until it is completely melted.
• Remove the bowl from the top of the pan and dump the water out.
• Place the cream and light corn syrup into the sauce pan and bring to a boil.
• Pour the hot liquid over the melted chocolate.
• Whisk the hot liquid and the chocolate together to completely combine.
• Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
• Whisk the softened butter into the chocolate mixture.
• Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency.
• Whisk the Ganache just until it begins to lighten in color slightly.
• Spread the whipped Ganache evenly over the brownie base.
• If desired, cover the top of the bars with shaved dark chocolate.
• Allow the bars to sit at room temperature until the Ganache firms up.
• Dust lightly with cocoa powder.
• Cut into 1 1/2 inch squares.

Steps:

• 1. Preheat oven to 350. Spray a 13x9 pan with cooking spray.
• 2. In a large bowl, place cake mix, melted butter and egg. Mix for 1-2 mins. on medium speed until crumbly. Set aside 1 cup of crumb mixture.
• 3. Press firmily the remaining crumb mixture into the bottom of the pan. Bake 15 mins.
• 4. In a medium saucepan, combine 1 cup of chocolate chips and sweetened condensed milk. Warm over low heat and stir until smooth. Remove from heat after its smooth and stir in vanilla. Spread over hot crust.
• 5. If using nuts, stir nuts and remaining 1 cup chocolate chips into reserved crumb mixture. Sprinkle over chocolate filling.
• 6. Bake 25-28 mins. or until the topping is firm to the touch. Cool completely before cutting into bars.