Best Hot Chocolate Pie Bars Recipe By Tasty Recipes

HOT CHOCOLATE PIE BARS

Steps:

• Line a 8 x-8 inch baking dish with parchment paper, allowing extra parchment to hang over the edges.
• Mix graham cracker crumbs and melted butter until well blended. Press this mixture into the bottom of the prepared baking dish. Place in freezer while you make the filling.
• Place the chopped chocolate into a heat-proof bowl. In a saucepan, heat 2/3 cup heavy cream and espresso powder over medium-high heat until it only just begins to boil.
• Pour the hot heavy cream over the chocolate. Allow to stand for 3 - 4 minutes, then stir until you get a glossy, smooth chocolate ganache. Stir in salt. Let cool until warm.
• In a separate bowl, whip the remaining 1 cup heavy cream until stiff peaks only just begin to form.
• Once the chocolate ganache has cooled, gently fold the whipped cream into it until fully incorporated.
• Transfer the chocolate filling into the graham cracker crust and smooth out the top. Refrigerate for at least 4 hours, or until the filling is completely set.
• Slice into squares. Place a marshmallow on top of each bar. Toast the marshmallows with a kitchen torch. Serve!

CHOCOLATE PECAN PIE BARS

Steps:

• In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to fit bottom of a 13x9-in. baking pan; press into pan. Refrigerate while preparing filling., In a large bowl, beat eggs, sugar, and salt on high speed 2 minutes. Stir in flour, melted butter and vanilla. Fold in chocolate chips. Pour over crust; sprinkle with pecans., Cover loosely with foil. Place on a lower oven rack; bake 20 minutes. Bake, uncovered, 30 minutes longer or until top is golden brown and a knife inserted in the center comes out clean., Cool in pan on a wire rack. Cut into 36 bars. Refrigerate leftovers.