Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCookies - Bars - Raspberry Fudge Truffle Bars
Famous Authors (View All Authors)
Cookies - Bars -  Raspberry Fudge Truffle Bars Post by :radicalman Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1619

Click below to download : Cookies - Bars - Raspberry Fudge Truffle Bars (Format : PDF)

Cookies - Bars - Raspberry Fudge Truffle Bars

Rochester, NY

Bottom Layer:
1/2 cup butter or margarine
1 1/3 cups semisweet chocolate chips
2 eggs
3/4 cup packed brown sugar
1 teaspoon instant coffee crystals, dissolved in: 1 teaspoon boiling water
1/2 teaspoon baking powder
3/4 cup all-purpose flour

1 cup (6 ounce) semisweet chocolate chips
1 package (8 ounce) cream cheese, softened
1/4 cup confectioners' sugar
1/3 cup seedless red raspberry jam (1/3 cup of seeded jam forced through a strainer equals 1/3 cup seedless)
Optional: 1 teaspoon raspberry flavoring

1 teaspoon vegetable shortening
1/4 cup semisweet chocolate chips
Preheat oven to 350º. Grease a 9" square pan.

Bottom Layer: Melt butter and chocolate chips in a heavy pan over low heat, or microwave on medium low. Microwave 1 minute and stir. Then, 1 more minute and stir. Then, every 30 seconds until melted. Cool slightly. Beat eggs and brown sugar with electric mixer until well blended and smooth, about 1 minute. Dissolve coffee crystals in hot water before combining with egg mixture. Add melted chocolate chips and mix well. Stir baking powder and flour together before adding. Spread evenly in a greased 9" square baking pan. Bake for 30 to 35 minutes or until bars test done. Cool.

Filling: Melt chocolate chips and cool. Beat cream cheese until fluffy and add confectioners' sugar, jam and flavoring. Stir in melted chocolate and spread over the cooled bars.

Topping: Melt shortening and chocolate chips together and drizzle over the filling. To drizzle, put melted mixture in a small plastic bag. Snip a tiny bit off of one corner and squeeze out chocolate to drizzle.

Refrigerate before cutting. Store in the refrigerator
If you like this book please share to your friends :

Cookies - Raspberry Mazurkas Cookies - Raspberry Mazurkas

Cookies - Raspberry Mazurkas
3 cups All-Purpose flour 1 1/2 cups brown sugar 1 1/2 cups old fashioned oats 1/2 cup walnuts - finely chopped 1 cup flaked coconut 1/2 teaspoon salt 5 ozs. unsalted butter - melted 18 ozs. raspberry jam OR preserves Grease one 9'x13' baking pan, with sides like a sheet pan. Preheat oven to 350 degrees F. Combine all ingredients, except butter and jam, in a large bowl. Pour melted butter over the mixture and mix with hands until totally combined. Press half the mixture into the bottom of prepared pan. Press down firmly. Spread jam (or

Cookies - Raspberry Coconut Bars Cookies - Raspberry Coconut Bars

Cookies - Raspberry Coconut Bars
1/2 cup butter, softened 6 tablespoons cream cheese, softened 1 1/2 cups sugar, separated 2 eggs, separated 1 1/2 cups all-purpose flour 3/4 cup raspberry preserves 1/2 cup shredded coconut 3/4 cup finely chopped walnuts or pecans Preheat oven to 350ºF. Grease a 13 x 9 x 2-inch baking pan. In electric mixer, beat the butter, cream cheese and 1 cup of the sugar until light and fluffy. Beat in egg yolks and gradually add the flour. Spread into prepared pan and bake for about 15 minutes. Cool slightly and spread with raspberry preserves; sprinkle with coconut. Beat egg whites