Chocolate Viennese Bars Food

CHOCOLATE VIENNESE BISCUITS

Steps:

• Preheat oven to 180 degrees C.
• Grease 2 large baking sheets.
• Into a bowl sift together the flour,cocoa and cornflour.
• In another large bowl beat the butter and icing sugar until fluffy.
• With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.
• Shape into'bar' shapes about 10cm long by 5cm wide.
• Bake about 15-20 minutes, rotating baking sheets at half-time.
• Keep an eye on them as they should only be slightly firm and all ovens are different.
• Cool on wire cooling rack until cool and firm.
• Dust with icing sugar.
• Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.
• Store in container with waxed paper between layers.

CHOCOLATE VIENNESE BARS

Steps:

• Preheat oven to 350 degrees.
• Spray a 13 x 9 pan with cooking spray or grease it.
• In a large bowl combine cake mix,(reserve chocolate pouch), egg and softened butter at low speed until crumbly.
• Reserve 1 cup for filling.
• Do not wash bowl.
• Press remaining mixture in prepared pan.
• Bake for 10 minutes.
• Cool for 5 minutes.
• In a small saucepan combine water and apricots.
• Cook for 5 minutes until apricots are soft and most of the water is absorbed.
• Spread over base.
• In the same large bowl combine chocolate pouch, reserved cake mix crumb mixture, milk, almond extract, and egg on low speed until moistened.
• Beat for 2 minutes on high.
• Pour evenly over apricot layer.
• Return pan to oven for 20-25 minutes or until top springs back when touched lightly in center.
• Cool completely.
• In small saucepan, combine semi sweet morsels and butter.
• Cook over low heat until chocolate melts completely, stir constantly.
• Drizzle over bars.
• Chill until chocolate is set.