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 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 COOKIES
These tiramisu cookies bring out the delicious flavors of tiramisu, sandwich-style. Pack these treats in a decorative container for an easy edible hostess gift. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. , Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets; flatten slightly with bottom of a glass dipped in sugar. Bake until edges begin to brown slightly, 12-14 minutes. Remove from pans to wire racks; cool completely., For filling, in a large bowl, beat mascarpone cheese and butter until smooth. In a small bowl, dissolve instant coffee in vanilla; beat into mascarpone mixture. Gradually beat in confectioners' sugar until smooth. Pipe or spread filling on bottoms of half the cookies; cover with remaining cookies. Dust cookies with cocoa. Store in the refrigerator.
Nutrition Facts : Calories 344 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 176mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 0 fiber), Protein 3g protein.
TIRAMISU SANDWICH COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield about 20 cookies
Number Of Ingredients 17
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Stir the milk, espresso powder and vanilla in a liquid measuring cup until dissolved. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and creamy, about 1 minute. Add the egg and beat until combined. Reduce the mixer speed to low; beat in half of the flour mixture, then the milk mixture, then the remaining flour mixture. Increase the mixer speed to medium and beat until smooth, about 1 minute.
- Drop tablespoonfuls of dough about 2 inches apart on the prepared baking sheets (dip the spoon in water if the dough sticks); form into even mounds with damp fingers. Bake, switching the pans halfway through, until the cookies are set around the edges and the tops spring back when touched, about 10 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the filling: Beat the mascarpone, cream cheese, 1/3 cup confectioners' sugar and the vanilla in a medium bowl with a mixer on medium speed until smooth and light, about 1 minute. Transfer half of the filling to a separate bowl. Stir the liqueur and espresso powder in a small bowl until dissolved, then add to the remaining filling and beat until combined. Transfer the fillings to separate large resealable plastic bags and snip a corner on each.
- Flip over half of the cookies; pipe a circle of espresso filling around the edge of the cookies. Pipe the plain filling inside the circles and sandwich with the remaining cookies. Refrigerate until the filling is firm, about 1 hour. Dust with confectioners¿ sugar.
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
EASY TIRAMISU BROWNIE BARS
Enjoy the taste of tiramisu in a brownie! Cream cheese, rum extract and coffee transform brownie mix into Italy's most popular dessert.
Provided by Inspired Taste
Categories Dessert
Time 3h45m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray.
- In large bowl, stir together brownie mix, chocolate syrup pouch (from brownie mix box), oil, eggs and 3 tablespoons of the coffee until well blended. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Carefully brush remaining 2 tablespoons coffee over warm brownies. Cool completely on cooling rack, about 1 hour.
- In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Beat in rum extract; set aside. In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled brownies.
- Sift or sprinkle cocoa over top. Cover and refrigerate at least 2 hours until topping is firm. Using foil to lift, remove brownies from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 250, Carbohydrate 28 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 135 mg, Sugar 19 g, TransFat 0 g
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
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 COOKIES
These take a little while to complete but are well worth it! DD#1 (the pastry chef) brought this recipe home from a cookie class, BTW she loves Tiramisu.
Provided by LAURIE
Categories Dessert
Time 26m
Yield 14 cookies
Number Of Ingredients 11
Steps:
- For filling, place mascarpone cheese in mixing bowl.
- Dissolve coffee in the rum.
- Add coffee rum and brown sugar to the cheese.
- Mix together well.
- Cover with plastic wrap and chill until needed.
- Preheat over to 400°.
- Line 2-3 baking sheets with parchment paper.
- For cookies, cream caster sugar and butter together until light and fluffy.
- Add beaten egg and mix well.
- Stir in the flour and mix thoroughly until well combined.
- Place mixture into a pastry bag with a ½ inch plain nozzle attached, or you could us a heavy-duty plastic bag and snip off a bout ½ inch from 1 corner.
- Pipe 28 small blobs onto the baking sheets, spacing slightly apart.
- Cook for 6-8 minutes until firm in the center and just beginning to brown around the edges.
- Remove from oven and set aside to cool.
- To assemble, spread the filling over half of the cookies.
- Top with the other halves.
- Put chocolate and milk together into a small bowl and place over hot water.
- DO NOT OVERHEAT.
- When chocolate is melted stir vigorously to make a spreadable consistency.
- Spread the topping over the cookies and sprinkle with grated crushed chocolate flakes.
Nutrition Facts : Calories 321.9, Fat 18.9, SaturatedFat 11.8, Cholesterol 59.7, Sodium 128.4, Carbohydrate 36.3, Fiber 0.4, Sugar 26, Protein 2.4
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- 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 (ish) 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.
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