Truffle Cookie Bar Food

CONTEST-WINNING CHOCOLATE TRUFFLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips, unsweetened chocolate and butter; stir until smooth. Cool 10 minutes., In a large bowl, beat sugar and eggs 2 minutes. Beat in chocolate mixture and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into chocolate mixture. Stir in remaining chocolate chips. Refrigerate, covered, until firm enough to handle, at least 3 hours., Preheat oven to 350°. With lightly floured hands, shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until lightly puffed and set, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool. Dust with confectioners' sugar.

NO BAKE CHEWY TRUFFLE COOKIES

Steps:

• 1. Combine the dates, water, and lemon juice in a medium saucepan. Simmer over medium heat breaking up any large pieces of dates with a spoon, until the mixture resembles a thick paste, 15 to 20 minutes. Stir in the honey, peanut butter, cocoa powder, butter and salt until evenly combined. Stir in the graham crackers and oats. Remove from heat.
• 2. Lightly mist a baking sheet with cooking spray. Drop level tablespoons of the cookie mixture onto the prepared pan. Refrigerate until just chilled and set, about 20 minutes.
• 3. Put desired optional toppings in small bowls. Roll each cookie in desired topping and flatten slightly into a plump disk. Cover and refrigerate until firm. Serve chilled.

OREO BALLS

Steps:

• Line a baking sheet with parchment paper. Pulse the cookies in a food processor to fine crumbs. Remove 2 tablespoons crumbs to a small bowl and reserve. Add the cream cheese and pulse until it just comes together. Transfer to a large bowl and knead a few times until completely combined.
• Roll into 24 balls, each about 2 heaping tablespoons. Transfer to the prepared baking sheet and refrigerate until chilled through, about 45 minutes.
• Put the semisweet chocolate in a medium heatproof bowl with 1 tablespoon oil. Put the white chocolate chips in another medium heatproof bowl with the remaining tablespoon oil. Melt the chocolate mixtures one at a time, stirring occasionally, over a double boiler until smooth.
• Drop one truffle at a time into the semisweet chocolate mixture, using two forks to evenly coat. Tap any excess chocolate off, then return to the baking sheet. Drizzle with the white chocolate mixture, then quickly sprinkle with the reserved cookie crumbs. Continue until all the truffles are coated and decorated. Return to the refrigerator to set, about 5 minutes. Serve chilled.

COOKIE DOUGH TRUFFLES

Steps:

• Beat the butter and sugar together in a stand mixer until well combined, then add the vanilla and flour. Beat in the finely chopped dark or milk chocolate. Roll spoonfuls of the dough into balls using your hands (about 15g each), then transfer to a tray or plate and chill for at least 1 hr. You should have about 30 balls.
• Put the remaining dark or milk chocolate in a heatproof bowl and melt in the microwave in short bursts. Lower each truffle into the melted chocolate using a fork, coat well and put on a tray lined with baking parchment. Chill for 1 hr. Melt the white chocolate as you did the dark, then drizzle over the truffles. Sprinkle with a little sea salt, then chill for 30 mins more, or until ready to eat or package. Will keep in the fridge for up to one week.

TRUFFLE COOKIE BAR

Steps:

• Mix together: Butter,brown sugar,egg, vanilla.
• Blend in the flour.
• Spread onto a greased cookie sheet about 1/4 inches thick (wetting your hands or spatula makes it easier to spread).
• Bake 350 degrees 12 to 15 minutes or till light tan. Do not over bake.
• Take cookies out of the oven and put chocolate chips on top.
• Return to oven for about 1 minute.
• Take out and spread the chocolate chips over the top of the cookie.
• Sprinkle with the chopped nuts, cool and cut into bars.

COOKIE TRUFFLES

Steps:

• Mix the crumbled sugar cookies, sugar, cream cheese and chocolate-hazelnut spread in a medium bowl until completely combined. Using your hands and working quickly, shape the cookie mixture into walnut-sized balls. Roll in the toppings of your choice, then refrigerate until serving, at least 30 minutes.

CHOCOLATE TRUFFLE CRUMB BARS

Steps:

• Preheat oven to 350°F
• Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
• In a large bowl, place the cake mix, melted butter and egg.
• Blend 1 to 2 minutes with mixer set on medium speed until crumbly.
• Set aside 1 cup of the crumb mixture.
• Firmly press remaining crumb mixture into bottom of pan.
• Bake 15 minutes.
• In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk.
• Warm over low heat, stirring until smooth.
• Remove from heat and stir in vanilla.
• Spread over hot crust.
• Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture.
• Sprinkle over chocolate filling.
• Bake 25 to 28 minutes or until topping is firm to the touch.
• Transfer to wire rack and cool completely.
• Cut into bars.