Noir Bars Food

NOIR BARS

Steps:

• Heat oven to 350°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.
• 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.
• 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.
• 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.
• 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.

NOIR BARS

Steps:

• Heat oven to 350°F (180°C). In large bowl, combine cookie base ingredients until soft dough forms. Spread in bottom of ungreased 9x13-inch (23x33 cm) rectangular baking pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
• Meanwhile, in 1-qt (1L) saucepan, melt 2 tbsp (25 mL) of the butter and 3/4 cup (175 mL) chocolate chips over medium-low heat, stirring constantly. Set aside to cool.
• In large bowl, beat cream cheese and remaining 6 tbsp (90 mL) butter with electric mixer on medium speed until smooth. On low speed, beat in icing 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.
• In 2-qt (2 L) saucepan, heat cream, 2 cups (500 mL) chocolate chips, 1/4 cup (50 mL) butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth. Cool until lukewarm, about 10 minutes.
• 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.

NANAIMO BARS

Steps:

• BOTTOM LAYER: Melt first 3 ingredients in top of double boiler or heavy saucepan.
• Add egg & stir to cook & thicken.
• Remove from heat.
• Stir in remaining ingredients& press firmly into an ungreased 9 x 9-inch pan.
• MIDDLE LAYER: Cream all ingredients together; beat until light.
• Spread over bottom layer.
• TOPPING: Melt chips & butter over low heat; cool.
• When cooled but still runny, spread over middle layer.
• Chill in refrigerator.
• Use a very sharp knife to cut into squares.

NOIR BARS

Steps:

• 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.
• 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.
• 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.
• 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. 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.

NOIR BARS (COOKIE MIX)

Steps:

• Heat oven to 350°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.
• 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.
• 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.
• 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.
• 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.

NOIR BARS

Steps:

• 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.
• 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.
• 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.
• 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. 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.