TIRAMISU COOKIE BARS
Our scrumptiousness cup runneth over with this delightful take on the classic Italian dessert. It's everything you love about tiramisu-in cookie bar form.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 20 servings, 1 bar per serving
Number Of Ingredients 15
Steps:
- For the Cookie Base:
- BEAT together the butter, sugar, and egg until creamy, then beat in the vanilla extract. In a separate bowl, whisk together the flour and baking powder then add into the butter mixture and beat on low until evenly combined with no dry pockets. Press this into an ungreased non-stick 15 x 10 jelly roll pan to cover the bottom of the pan. The cookie dough does not need to go up the sides of the pan (indeed, it'll slump down while baking even if you do try to work it up the sides.) Lightly cover with plastic wrap and place in the refrigerator for a half an hour.
- PREHEAT the oven to 400˚F.
- BAKE the cookie base for 15 minutes, or until set up and golden brown. The edges may be slightly more brown, but should not be a deep brown. Let it cool completely in the pan before topping.
- To Make the Topping and Prepare the Tiramisu Bar Cookies:
- STIR together the coffee or espresso and rum. Spoon 2 tablespoons of it into the bowl of a stand mixer or mixing bowl. Add the cream cheese, mascarpone, and vanilla extract and beat until smooth and creamy. Sift in the confectioner's sugar and beat until smooth and fluffy.
- BRUSH the remaining coffee or espresso and rum mixture onto the cooled cookie base. Spread cream cheese mixture evenly over cookie base.
- GRATE the chocolate bar with a fine grater over the cream topping.
- CUT into 20 servings.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TIRAMISU NANAIMO BARS
I love Tiramisu. After tasting Nanaimo Bars at a local bakery, I decided to combine them with the flavors of Tiramisu. My friends and I love my creation and it is more convenient to eat than traditional Tirimisu. -Susan Riley, Allen, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In large heavy saucepan, combine the butter, cocoa, sugar and coffee. Cook and stir over medium-low heat until melted. Whisk a small amount of hot mixture into egg. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches 160°. Remove from the heat., Stir in the cracker crumbs, coconut and pecans. Press into a foil-lined 8-in. square baking pan. Refrigerate for 30 minutes or until set., For filling, in a large bowl, beat the butter, whipping cream, rum and vanilla until blended. Gradually beat in confectioners' sugar until smooth; spread over crust., In a microwave, melt chocolate chips and butter; stir until smooth. Spread over top. Refrigerate until set. Cut into bars and dust with cocoa.
Nutrition Facts :
TIRAMISU BARS
The classic Italian tiramisu dessert turns super easy with a bar cookie version.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In medium bowl, beat 3/4 cup flour, 1/2 cup softened butter and the powdered sugar with electric mixer on medium speed until soft dough forms. Spread evenly in bottom of ungreased 8-inch square pan. Bake 10 minutes.
- Meanwhile, in medium bowl, beat remaining bar ingredients except grated chocolate with wire whisk until smooth.
- Sprinkle 1 cup of the grated chocolate over hot baked crust. Pour egg mixture over chocolate.
- Bake 40 to 45 minutes or until golden brown and set. Cool completely in pan on cooling rack, about 1 hour 15 minutes.
- In medium bowl, beat cream cheese and 1/4 cup whipping cream on medium speed about 2 minutes or until fluffy. Spread over cooled bars. Sprinkle with remaining grated chocolate. For bars, cut into 6 rows by 4 rows. Garnish each with chocolate curl. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 15 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 60 mg, Sugar 10 g, TransFat 0 g
TIRAMISU CHEESECAKE BARS (COOKIE MIX)
Source: Betty Crocker "Classic tiramisu flavors of coffee, cream cheese and chocolate get stirred up with an easy cookie mix."
Provided by Mom2Rose
Categories Cheesecake
Time 1h10m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms.
- Press dough in bottom of pan.
- Bake 15 to 18 minutes or until light golden brown.
- Cool 15 minutes.
- Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth.
- Add milk; beat until well blended.
- Add coffee, vanilla and eggs; beat until well blended.
- Stir in chocolate chips.
- Pour over cookie base.
- Bake 35 to 40 minutes or until set.
- Cool at room temperature 30 minutes.
- Refrigerate 30 minutes to cool completely.
- In small bowl, beat 6 oz cream cheese on medium speed until smooth.
- Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy.
- Spread mixture over cooled bars.
- Sprinkle chocolate curls over topping.
- Refrigerate about 2 hours or until chilled.
- For bars, cut into 9 rows by 4 rows.
- Store covered in refrigerator.
Nutrition Facts : Calories 154, Fat 11.8, SaturatedFat 7.2, Cholesterol 49.5, Sodium 85.1, Carbohydrate 10, Fiber 0.3, Sugar 8.7, Protein 3
TIRAMISU CHEESECAKE BARS
Make and share this Tiramisu Cheesecake Bars recipe from Food.com.
Provided by nonnie4sj
Categories Bar Cookie
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°.
- Grease 9x9 pan.
- Mix cookie crumbs, 1 tsp coffee and the butter thoroughly with fork.
- Press evenly in bottom of pan.
- Refrigerate while preparing cream cheese mixture.
- Beat cream cheese until smooth and fluffy.
- Beat in sugar, eggs, heavy cream, rum, and vanilla.
- Spread mixture over crust.
- Bake 20-25 mins or just until center is set.
- Heat chocolate chips, shortening, and 1 tsp coffee until melted and smooth.
- Pour over hot cheesecake and spread evenly.
- Cool 30 mins at room temperature.
- Cover loosely and refrigerate about 1 hour or until firm.
- Store covered in refrigerator.
Nutrition Facts : Calories 567.9, Fat 39.1, SaturatedFat 20.3, Cholesterol 127.3, Sodium 304.9, Carbohydrate 45.7, Fiber 1.3, Sugar 16.4, Protein 7.5
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