4 (1-ounce) squares bittersweet chocolate baking bars
6 (1-ounce) squares semi-sweet chocolate baking bars
3 tablespoons instant vanilla pudding and pie filling mix
3 tablespoons amaretto liqueur*
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar
1 teaspoon unsweetened cocoa
Line 8-inch square baking pan with aluminum foil, extending foil over edges.
Combine baking bars, 1/3 cup butter and whipping cream in 2-quart saucepan. Cook over low heat, stirring often, until smooth. Reserve 1 cup mixture; set aside. Spread remaining chocolate mixture onto bottom of prepared pan. Freeze about 30 minutes or until set.
Combine pudding mix, 1/4 cup melted butter, amaretto, milk and vanilla in bowl; stir until well mixed. Add powdered sugar; beat at medium speed until smooth. Spread filling mixture over chocolate mixture in pan. Carefully pour reserved chocolate mixture over filling. Freeze about 30 minutes or until set.
Lift bars out of pan using foil; cut into bars. Lightly sprinkle top of bars with cocoa. To serve, place bars in mini paper liners. Store in refrigerator.
*Substitute 3 tablespoons milk plus 1 teaspoon almond extract.
- Prepare pudding with leftover pudding mix. Combine remaining pudding mix from package with 1 1/4 cups milk. Follow mixing directions on package.
- Use fine sieve to sprinkle top of bars with cocoa.