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Category: Bars
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
3/4 cup powdered sugar
1/4 tsp salt
3/4 cup cold unsalted butter, cut into 10 pieces, more for the pan
1/2 tsp vanilla extract
Filling:
1 lb semisweet or bittersweet chocolate, broken into squares or very coarsely chopped
3/4 cup whole or 2 % milk
1/2 cup butter, cut into 6 pieces
4 large eggs
2/3 cup sugar
2 tbsp Kahlua
Preheat oven to 350. Line bottom and side of 9 x 13 inch baking pan with foil, allowing foil to overhang the long sides of pan to act as handles for removing the cookie later. Lightly butter foil.
In food processor, mix flour, powdered sugar and salt. Process ingredients briefly to mix, about 15 seconds. Scatter cold butter pieces and vanilla over flour mixture and process, using short pulses, until dough begins to form small clumps, 1 to 1 1/2 minutes. Turn dough into prepared pan.
Using lightly floured fingertips, press dough into pan in smooth even layer. Bake until pale golden, especially around edges, 22 to 25 minutes. (Do not overbake or the crust will be hard and crispy.) Transfer pan to cooling rack and lower oven temperature to 325.
Filling: In medium bowl, melt chocolate, milk and butter together over pot of barely simmering water or in microwave. Whisk until smooth and set aside to cool slightly.
Beat eggs, sugar and Kahlua until foamy and lighter in color, 2 minutes. Reduce mixer speed to low and gradually add chocolate mixture. Increase mixer speed and beat on medium speed until well blended, about 30 seconds. Pour the chocolate batter over baked crust and spread evenly.
Bake until sides are slightly puffed and toothpick inserted near center comes out wet and gooey but not liquid, 30 to 35 minutes. Transfer pan to rack. As it cools, the center may sink a bit, leaving edges slightly (about 1/2 inch) elevated. While filling is still warm, use your fingertips to gently press edges down to level of center if needed.
When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. Using foil and handles lift rectangle from pan and set it on cutting board. Tipping rectangle, carefully peel away the foil. Using a hot knife, cut rectangle lengthwise into 1 1/2 inch strips, wiping blade clean before each cut.
Cut each strip on alternating diagonals to make small triangles. Let sit at room temperature for about 5 minutes before serving. Baked truffles can be refrigerated, wrapped in plastic for up to two days. You can bake these up to one month ahead; Wrap cooled baking pan in heavy duty plastic wrap and freeze. No need to cut them into triangles first.
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TRUFFLE KAHLUA TRIANGLES
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Category: Bars
Prep Time: Cook Time: Total Time:
1 1/2 cups flour
3/4 cup powdered sugar
1/4 tsp salt
3/4 cup cold unsalted butter, cut into 10 pieces, more for the pan
1/2 tsp vanilla extract
Filling:
1 lb semisweet or bittersweet chocolate, broken into squares or very coarsely chopped
3/4 cup whole or 2 % milk
1/2 cup butter, cut into 6 pieces
4 large eggs
2/3 cup sugar
2 tbsp Kahlua
Preheat oven to 350. Line bottom and side of 9 x 13 inch baking pan with foil, allowing foil to overhang the long sides of pan to act as handles for removing the cookie later. Lightly butter foil.
In food processor, mix flour, powdered sugar and salt. Process ingredients briefly to mix, about 15 seconds. Scatter cold butter pieces and vanilla over flour mixture and process, using short pulses, until dough begins to form small clumps, 1 to 1 1/2 minutes. Turn dough into prepared pan.
Using lightly floured fingertips, press dough into pan in smooth even layer. Bake until pale golden, especially around edges, 22 to 25 minutes. (Do not overbake or the crust will be hard and crispy.) Transfer pan to cooling rack and lower oven temperature to 325.
Filling: In medium bowl, melt chocolate, milk and butter together over pot of barely simmering water or in microwave. Whisk until smooth and set aside to cool slightly.
Beat eggs, sugar and Kahlua until foamy and lighter in color, 2 minutes. Reduce mixer speed to low and gradually add chocolate mixture. Increase mixer speed and beat on medium speed until well blended, about 30 seconds. Pour the chocolate batter over baked crust and spread evenly.
Bake until sides are slightly puffed and toothpick inserted near center comes out wet and gooey but not liquid, 30 to 35 minutes. Transfer pan to rack. As it cools, the center may sink a bit, leaving edges slightly (about 1/2 inch) elevated. While filling is still warm, use your fingertips to gently press edges down to level of center if needed.
When completely cool, cover with plastic and refrigerate until very cold, at least 12 hours or up to 2 days. Using foil and handles lift rectangle from pan and set it on cutting board. Tipping rectangle, carefully peel away the foil. Using a hot knife, cut rectangle lengthwise into 1 1/2 inch strips, wiping blade clean before each cut.
Cut each strip on alternating diagonals to make small triangles. Let sit at room temperature for about 5 minutes before serving. Baked truffles can be refrigerated, wrapped in plastic for up to two days. You can bake these up to one month ahead; Wrap cooled baking pan in heavy duty plastic wrap and freeze. No need to cut them into triangles first.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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