↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
1 pouch double chocolate chunk cookie mix (1 pound 1.5 ounces)
1/4 cup vegetable oil
2 tablespoons water
1 egg
Filling
8 tablespoons butter or unsalted butter, divided
3/4 cup semisweet or bittersweet chocolate chips
2 packages cream cheese, softened (8 ounces each)
1 1/2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
Topping
1/2 cup whipping cream
2 cups semisweet or bittersweet chocolate chips
1/4 cup butter or unsalted butter
2 tablespoons instant espresso powder
1. Heat oven to 350 degrees F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
2. Meanwhile, in 1-quart saucepan, melt 2 tablespoons of the butter and 3/4 cup chocolate chips over medium-low heat, stirring constantly. Set aside to cool.
3. In large bowl, beat cream cheese and remaining 6 tablespoons butter with electric mixer on medium speed until smooth. On low speed, beat in powdered sugar, cinnamon and vanilla until blended. Beat in cooled chocolate on medium speed until well blended. Spread filling over cooled base. Cover; refrigerate until chilled, about 2 hours.
4. In 2-quart saucepan, heat cream, 2 cups chocolate chips, 1/4 cup butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth. Cool until lukewarm, about 10 minutes.
5. Pour chocolate topping over filling; spread to cover bars. Refrigerate uncovered until set, at least 2 hours or overnight. For bars, cut with wet knife into 9 rows by 4 rows. Store covered in refrigerator.
view more member recipes
Noir bars
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
1 pouch double chocolate chunk cookie mix (1 pound 1.5 ounces)
1/4 cup vegetable oil
2 tablespoons water
1 egg
Filling
8 tablespoons butter or unsalted butter, divided
3/4 cup semisweet or bittersweet chocolate chips
2 packages cream cheese, softened (8 ounces each)
1 1/2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
Topping
1/2 cup whipping cream
2 cups semisweet or bittersweet chocolate chips
1/4 cup butter or unsalted butter
2 tablespoons instant espresso powder
1. Heat oven to 350 degrees F. In large bowl, stir cookie base ingredients until soft dough forms. Spread in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
2. Meanwhile, in 1-quart saucepan, melt 2 tablespoons of the butter and 3/4 cup chocolate chips over medium-low heat, stirring constantly. Set aside to cool.
3. In large bowl, beat cream cheese and remaining 6 tablespoons butter with electric mixer on medium speed until smooth. On low speed, beat in powdered sugar, cinnamon and vanilla until blended. Beat in cooled chocolate on medium speed until well blended. Spread filling over cooled base. Cover; refrigerate until chilled, about 2 hours.
4. In 2-quart saucepan, heat cream, 2 cups chocolate chips, 1/4 cup butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth. Cool until lukewarm, about 10 minutes.
5. Pour chocolate topping over filling; spread to cover bars. Refrigerate uncovered until set, at least 2 hours or overnight. For bars, cut with wet knife into 9 rows by 4 rows. Store covered in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Noir Bars
by sgre52160
Cookie Base 1 (1 lb 1.5 oz) pouch double chocolate chunk cookie mix 1/4 cup vegetable oil 2 tbsp water 1 egg Filling 8 tbsp butter or unsalted butter, divided 3/4 cup semisweet or bitt
by sgre52160
Cookie Base 1 (1 lb 1.5 oz) pouch double chocolate chunk cookie mix 1/4 cup vegetable oil 2 tbsp water 1 egg Filling 8 tbsp butter or unsalted butter, divided 3/4 cup semisweet or bitt
Peppery Pinot Noir Tenderloin
by sgre52160
3 tablespoons butter, room temperature, divided 1 tbsp flour 1 cup finely chopped onion 1 cup finely chopped carrot 1 cup finely chopped celery 2 tbsp tomato paste 1 1/4 cups Pinot Noir win
by sgre52160
3 tablespoons butter, room temperature, divided 1 tbsp flour 1 cup finely chopped onion 1 cup finely chopped carrot 1 cup finely chopped celery 2 tbsp tomato paste 1 1/4 cups Pinot Noir win
*meatballs In Cranberry And Pinot Noir Sauce*
by sgre52160
2 (1 lb) bags frozen cocktail-size meatballs Pinot Noir Sauce (see recipe below) Preheat oven to 375. Lightly oil a large shallow baking dish or pan. Prepare Pinot Noir Sauce and pour over the
by sgre52160
2 (1 lb) bags frozen cocktail-size meatballs Pinot Noir Sauce (see recipe below) Preheat oven to 375. Lightly oil a large shallow baking dish or pan. Prepare Pinot Noir Sauce and pour over the
Beef Tenderloin With Pinot Noir Shallot Sauce
by sgre52160
1 (6-lb) beef tenderloin, trimmed 1 pound shallots, peeled and halved lengthwise 1 cup Pinot Noir wine 2 tbsp olive oil 3/4 tsp salt 1/2 tsp pepper 1 tbsp salt 1 1/2 tsp granulated onion, granu
by sgre52160
1 (6-lb) beef tenderloin, trimmed 1 pound shallots, peeled and halved lengthwise 1 cup Pinot Noir wine 2 tbsp olive oil 3/4 tsp salt 1/2 tsp pepper 1 tbsp salt 1 1/2 tsp granulated onion, granu
view more member recipes