layered cookie bars?

Rikola

Tue, Dec 02 2008, 11:53 am

We are having an Iron Chef-style family Chanukah party. We all have to bring along a cookie. Not sure if there will be judging, but we're all very competitive. Smile

Anyway, I was thinking of making a layered cookie cut into bars. Anyone have a recipe? I can't seem to find one online, and I'm not sure if I can layer raw dough with chocolate and nuts then put another layer of raw dough or if I should assemble it after it's cooked.

TIA.

613

Tue, Dec 02 2008, 12:35 pm

does it have to be a cookie? sounds like you were suggesting bars, too.
if so, the hands down winner would be chocolate lover's truffle brownies- I think it's in KBD. there are definitely threads on here about it.
crust is of nuts, then layer of brownie, then layer of fudge. yummmmmm. I think I know what's for dessert this shabbos at my house!!!!

ganizzy

Tue, Dec 02 2008, 12:45 pm

I dont have the kbd cookbook can u post the recipe - thanks

I was just reading in a parenting/baby magazine the best recipe they got was peanut butter sandwich cookies and inside was choc and marshmellow

Rikola

Tue, Dec 02 2008, 4:00 pm

Wow, those sound incredible. I think the "rules" are pretty relaxed. As long as it's yummy. Smile

I don't have KBD, would you be able to post the recipe?

613

Wed, Dec 03 2008, 12:59 pm

Chocolate lovers truffle brownies (Dairy or Parve)

Brownie layer:
8 oz. best quality semisweet or bitterweet chocolate, chopped
3/4 cup butter or margarine
2 teaspoons espresso powder dissolved in 1 teaspoon boiling water
1-1/2 cups sugar
2 teaspoons vanilla
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt

Crust:
2/3 cup light brown sugar
2/3 cup butter or margarine
1-1/3 cups all purpose flour
1 cup finely chopped pecans

Glaze:
6 oz. best quality semisweet or bitterweet chocolate
2 tablespoons butter or margarine
1/2 cup heavy cream or nondairy creamer

BrownieLayer:
Preheat oven to 350 degrees. Grease and flour a 9"X 13" baking pan.

Melt the chocolate, butter, and espresso mixture in a metal bowl set over a pan of simmering water. Stirring until smooth. Remove the bowl from heat and cool 10 minutes.

Stir the cooled chocolate mixture. Whisk in the sugar, vanilla, and eggs one at a time until batter is smoooth. Stir in the flour and salt until just combined. Set aside.

Crust:
Cream the brown sugar and butter or margarine until lighjt and fluffy. Slowly add flour and continue to mix until blended and smooth. Add pecans. When completely combined, press crust into bottom of prepared pan. Set aside.

Spread brownie batter evenly over the crust and bake in the middle of the oven until top is firm and tester inserted in center comes out clean, about 25-27 minutes. Remove from oven and place immediately into the refrigerator. Set aside.

Glaze:
Heat all the glaze ingredients in a large metal bowl set over a saucepan of simmering water until chocolate and butter are melted and glaze is smooth. Remove from heat and cool glaze to room temperature, stirring occasionally, about 10 minutes.

Pour glaze evenly over the brownie layer and return to the refrigerator. Cut into 20 bars and serve cold. You may serve each brownie with a blackberry, raspberrry, or strawberry.

Yield: 20 brownies.

Personally, I halve the recipe and make it in a 9" round pan, then cut it in triangles like a pie. It's very rich so don't serve big pieces!

Rikola

Wed, Dec 03 2008, 8:34 pm

Thank you so much! It sounds amazing. I might substitute hazelnuts, a family favorite. I hope it'll work just the same. Can't wait to give it a try this weekend!!