Noir Bars

Name: Noir Bars
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 36
Cuisine: Global
Ingredients: 473 milliliters semisweet or bittersweet chocolate chips; 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix; 454 grams packages each) cream cheese, softened; 1 egg; 1 teaspoon ground cinnamon; 2 Tbsps instant espresso powder; 355 milliliters powdered sugar; 59 milliliters butter or unsalted butter; 1 teaspoon vanilla; 59 milliliters vegetable oil; 2 Tbsps water; 118 milliliters whipping cream

You can never have too many hor d'oeuvre recipes, so give Noir Bars a try. This recipe makes 36 servings with 215 calories, 2g of protein, and 13g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 5 hours. A mixture of ground cinnamon, double chocolate cookie mix, cream cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms.

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Dough

Base

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Bowl

Oven

Spread in bottom of ungreased 13x9-inch pan.

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Spread

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Frying Pan

Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.

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Oven

Meanwhile, in 1-quart saucepan, melt 2 tablespoons of the butter and 3/4 cup chocolate chips over medium-low heat, stirring constantly. Set aside to cool.

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Chocolate Chips

Butter

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Sauce Pan

In large bowl, beat cream cheese and remaining 6 tablespoons butter with electric mixer on medium speed until smooth. On low speed, beat in powdered sugar, cinnamon and vanilla until blended. Beat in cooled chocolate on medium speed until well blended.

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Powdered Sugar

Cream Cheese

Chocolate

Cinnamon

Vanilla

Butter

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Hand Mixer

Bowl

Spread filling over cooled base. Cover; refrigerate until chilled, about 2 hours.

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Base

In 2-quart saucepan, heat cream, 2 cups chocolate chips, 1/4 cup butter and the espresso powder over medium-low heat, stirring constantly, until melted and smooth. Cool until lukewarm, about 10 minutes.

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Chocolate Chips

Instant Espresso

Butter

Cream

Equipment you will use

Sauce Pan

Pour chocolate topping over filling; spread to cover bars. Refrigerate uncovered until set, at least 2 hours or overnight. For bars, cut with wet knife into 9 rows by 4 rows. Store covered in refrigerator.

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Hot Fudge Sauce