Chocolate Butter Cream Bars Food

CHOCOLATE BUTTER CREAM BARS

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.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

BASIC CHOCOLATE BUTTERCREAM ICING

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.

CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base and topping ingredients until soft dough forms.
• Shape 6 (1-inch) balls of dough.
• On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
• Then with the remaining cookie dough, press into 9 X 13 inch pan.
• Bake cookies and base 10 to 12 minutes or until edges are light golden brown.
• Cool 10 minutes.
• Reserve the 6 cookies for topping.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on high 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
• Spread evenly over bars.
• Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended.
• Beat on high speed about 2 minutes or until light and fluffy.
• Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer.
• Press in lightly.
• Refrigerate until set, about 30 minutes.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

CHOCOLATE RASPBERRY BUTTERCREAM BARS

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.