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Truffles can be time consuming to make, but these bite-sized, triple chocolate truffle bars are easy to make and perfect for entertaining or a special occasion.
Heat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending over edges. Grease and flour foil; set aside.
Place 1/2 cup dark chocolate chips and butter in bowl. Microwave 1-2 minutes, stirring every 30 seconds, or until chips are melted. Stir until smooth.
Combine sugar and eggs in bowl. Beat at medium speed until thick and smooth. Add melted chocolate mixture; continue beating until smooth. Stir in flour and remaining 1/4 cup dark chocolate chips just until mixed.
Spread batter into prepared pan. Bake 18-22 minutes or until edges are set and center appears soft. Do not over bake. Cool completely.
Place semi-sweet chocolate chips into bowl. Heat whipping cream in saucepan over medium heat 3-4 minutes or until whipping cream just comes to a boil. Pour warm cream over chocolate chips; let stand 1 minute. Stir until smooth. Cool. Spread over cooled bars.
Drop 8 small portions of melted white chocolate randomly over glaze. Pull knife through white chocolate to create design. Cover; refrigerate at least 2 hours or until serving time.
Carefully lift bars out of pan using foil ends. Cut into bars using sharp knife. If necessary, wipe knife occasionally.
Place small bars into paper mini baking cups to serve. Store leftover bars in refrigerator.
Dietary Fiber: 0g
I have made this recipe for 2 years now and it is so delicious! Everyone loves these "bars!" I cut the "bars" into very small pieces and place them into bon bon "holders." Perfect! I am making them again today and will freeze them on baking sheets. When frozen, I will double wrap in plastic wrap, aluminum foil and then into freezer bags - hopefully they will be just fine! As it might be best to freeze the bars without first cutting into pieces, that is what I will do.
Is it just me or is the chocolate glaze too runny? It is in the fridge now waiting to thicken up before trying to swirl the white chocolate through.
These are incredible and I've already had to make 3 batches. Very rich - but delicous - and I agree with other comments to cut them into SMALL pieces. I place them in paper mini cupcake holders so they look like chocolates.
My family called this "chocolate love". They can't wait untill I make again.
Absolutely delicious!! I used parchment paper rather than aluminum foil and it worked very well. Obviously these truffles are candies—very rich—and need to be cut in very small servings as stated in the directions. I took them to a party and they were well-received, enjoyed, and there were none left!
Intense, deep chocolate, need to keep them in small servings but they are wonderful!
These were very time consuming to make. I took them to an office cookie party and they were sill there after three days. (They were not the hit of the party) They were rich and cake like if you like that sort of thing.
This was easy to make and looks great. Took them to a party and it was nothing but raves and none to bring home. Plus I had two requests for the recipe. A winner!
This bar is very rich. I suggest cutting the bars into small servings about the size of a true truffle.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1568
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
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It’s almost Mother’s Day, and the Test Kitchen staff has put together a list of tips they have learned from their mothers, grandmothers or special women in their life. Here are a few quick tips or tricks that might help you in the kitchen, too! More ...
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